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.

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.