Low-FODMAP 30-Minute Coconut Shrimp with Orange Sauce; Gluten-free, Dairy-free

Photos updated: January 2025

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 Asian Lettuce Wraps.

For other recipe ideas, check out over 550 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

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total time: 25 minutes

Ingredients

• 1 pound (about 20-30) jumbo raw shrimp, dried (peeled, deveined, tail on or off based on preference)
• 2 large eggs
• 1/2 teaspoon sea salt
• 1 cup (70 g) finely shredded, unsweetened coconut
• 1/2 cup superfine brown rice flour, or other gluten-free, low-FODMAP all purpose flour
• 4 tablespoons 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 shredded coconut
• Beat eggs with whisk until frothy

• Begin the battering process by dipping the shrimp into the 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 and lime wedges

---

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

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting

Prep time: 5 min

Yield: 1 cup

Servings: 8

Serving size: 2 tablespoons

Ingredients

• 1/2 cup orange marmalade, no high fructose corn syrup
• 3-4 tablespoons 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 teaspoon rice vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon orange zest

Directions

• Mix all ingredients in a bowl, adding the corn syrup last to adjust to preference
• Microwave between 30 seconds and 1 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.

Nutritional information:

For shrimp (without sauce):

Serves 4

Calories Per Serving: 424

% DAILY VALUE

35%Total Fat 27.5g

92%Cholesterol 275.5mg

20%Sodium 467.6mg

7%Total Carbohydrate 19.3g

Sugars 1.2g

57%Protein 28.3g

4%Vitamin A 40µg

0%Vitamin C 0 mg

For Sauce:

Serves 8

Calories Per Serving: 80

% DAILY VALUE

0%Total Fat 0g

0%Cholesterol 0mg

9%Sodium 214.9mg

7%Total Carbohydrate 19.5g

Sugars 18.1g

0%Protein 0.1g

0%Vitamin A 3.4µg

1%Vitamin C 1.2mg