Low-FODMAP Coconut Crusted Shrimp with Low-FODMAP Orange Sauce; Gluten-free, Dairy-free
December 17, 2017
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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
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.
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