Low-FODMAP Sweet and Spicy Grilled Shrimp Recipe; Gluten-free, Dairy-free

Shrimp are the most widely served seafood in the United States, and can be prepared so many ways. Remember Bubba in Forrest Gump? “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it”.  Personally, I love every method!

Shrimp are high in calcium, protein, omega-3s, and iodine. Plus they are absolutely delicious.

These low-FODMAP Sweet and Spicy Shrimp are prepared grilled, which adds great flavor and fun to this recipe.  The sweetness of the maple balances the heat from the spices and it tastes amazing (although it tends to be more on the spicy than sweet side, FYI).  Low-FODMAP Sweet and Spicy Shrimp are so good for you, low-calorie but absolutely satisfying.

During the prep of this low-FODMAP shrimp recipe you will see a step that involves brining in a sugar and salt mixture.  At first, I didn’t think this would make any difference, but it totally does!  Brining is like marinating the meat of the shrimp or fish.  It helps to retain moisture in the shrimp and improves the cooked texture.   Since brining only involves 30 extra minutes, I suggest taking the time for a spectacular tasting low-FODMAP grilled shrimp meal.

Enjoy this low-FODMAP Sweet and Spicy Grilled Shrimp with a side of low-FODMAP rice-quinoa, low-FODMAP mashed potatoes, or low-FODMAP grilled vegetables.  Or check out over 200 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Sweet and Spicy Grilled Shrimp Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 4-6

Prep time: 15 min plus 1 hour for marinating

Cook time: 10 min

Total time: 25 min plus marinating

Ingredients

  • 1 and 1/2 pounds large raw shrimp, peeled and deveined
    • Tails on or off per your preference (I prefer to have the tails off-easier for my kids to eat)
    • I used Trader Joe’s ‘Wild Argentinian Red Shrimp’, these have a tremendous flavor similar to lobster
  • Fresh lemon/limes and parsley for garnish (optional)

For low-FODMAP Shrimp Brine (see note above about brining)

  • 2 cups water
  • 1/2 cup brown sugar
  • 1/2 cup salt

For Low-FODMAP Marinade

  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil (can also use garlic-infused olive oil)
  • 1 tablespoon freshly squeezed lemon juice

Equipment:  metal or wooden skewers (if using wooden skewers, soak in water for 30 minutes prior to use)

Directions

  • Brine the low-FODMAP shrimp:
    • Dissolve the salt and sugar in a large bowl of cold water
    • Add the shrimp
    • There should be enough water to cover the shrimp by about an inch
      • Stir, cover, and leave the bowl in the fridge for at least 30 minutes (no more than two hours)
  • In a separate bowl, combine the spices, maple syrup, lemon juice and oil, whisk to combine
  • Drain the shrimp and pat them dry with a paper towel
  • Add the shrimp to the marinade, stir to coat and let them sit for a while (30 mins or overnight)
  • Once marinated, place shrimp on skewers
  • Grill the shrimp for 4 to 5 minutes over medium-high heat (less if your shrimp are smaller), turning halfway through
  • You can brush the remaining marinade on the shrimp after turning
    • Be careful not to overcook- will become rubbery
  • Serve with your desired low-FODMAP side dishes…
  • Absolutely delicious!

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