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

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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


  • 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)


  • 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


  • 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


  • 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.

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2 Responses

    1. Pamela,
      This sounds amazing! We are so glad you found us. We have so many more recipes for you and your husband to enjoy! Keep in touch with us soon, and please consider leaving ‘stars’ on your review if you enjoyed the recipe ??

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