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

February 5, 2018

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