Low-FODMAP Coconut Crusted Shrimp with Low-FODMAP Orange Sauce; Gluten-free, Dairy-free

Taste of the tropics!  Shrimp are my son Jack’s favorite food.  I was thrilled to make this low-FODMAP easy recipe for low-FODMAP coconut crusted shrimp!

These low-FODMAP coconut shrimp are crispy and tender and the low-FODMAP orange sauce is sweet and spicy.  They are a perfect combination for a fabulous appetizer or main course.  Low-FODMAP shrimp are a natural source of protein and healthy fats, and they mix well with any event!  These low-FODMAP coconut shrimp are easy, and the low-FODMAP orange sauce can also be used with other appetizers such as breaded chicken or spring rolls.

For other recipe ideas, check out over 300 more low-FODMAP recipes on the blog.  You may also love my low-FODMAP Sweet and Spicy Grilled Shrimp, low-FODMAP Seared Scallops and low-FODMAP Blackened Mahi Mahi.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Coconut Crusted Shrimp; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

• 20 large raw shrimp, dried (ready peeled, deveined, tail on or off based on preference)
• 2 large eggs
• ½ teaspoon of sea salt
• 1 cup (70 g) of finely shredded unsweetened coconut
• ¾ cup brown rice flour or other gluten-free, low-FODMAP all purpose flour
• 4 tablespoons of preferred oil for frying (I used canola, but coconut or avocado work well)
• Low-FODMAP orange dipping sauce (see below for recipe)

Directions

• Set up 3 medium mixing bowls:
  • One with the 2 eggs
  • One with the low-FODMAP flour and salt
  • One with the coconut
• Beat eggs with whisk until frothy

• Begin the battering process by dipping the shrimp into the rice flour/salt mixture, then egg, then coconut
• Use fingers to help adhere the coconut to the shrimp
• In a large frying pan,  heat oil on a high heat, watching carefully that it doesn’t burn
• Once the oil is hot, add up to half of the shrimp to the pan

• Cook for about 1 minute per side
• Both sides should be a light, golden brown
• Place cooked shrimps on a plate lined with an absorbent towel
• Serve with low-FODMAP orange dipping sauce or lemon wedges

Low-FODMAP Orange Dipping Sauce; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Prep time: 5 min

Servings: 8

Serving size: 2 Tablespoons

Ingredients

• 1/2 cup orange marmalade, no high fructose corn syrup
• 1/4 cup light corn syrup
• 1/4 cup Dijon mustard (I use Maille Dijon- no added onion or garlic)
• 4 drops hot pepper sauce (I use Tabasco original)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon orange zest

Directions

• Mix all ingredients in a bowl
• Microwave for 30 seconds to minute and then stir to combine (do not boil)
• Serve immediately or cover and refrigerate until serving time
• Can serve warmed or chilled according to preference

• Put these 2 together…amazing!
• Enjoy at a cocktail party or as a low-FODMAP seafood main course.