Crispy Low FODMAP Coconut Shrimp

A guaranteed crispy and refreshing coconut-crusted shrimp recipe to please your taste buds and wow your guests. The combination of coconut milk, lime, and a crispy coconut crust is not only low FODMAP but dairy and gluten-free! A perfect dish for any dinner party that satisfies all dietary restrictions. This dish pairs nicely with many vegetable and noodle dishes like pad thai or coconut soup. In addition, fresh ginger and lime are great immune-boosting ingredients and are highly anti-inflammatory which helps aid digestion. Incorporating more ginger and lime in your diet also helps in alkalizing the body while offering a pack of flavors. 

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Crispy Low FODMAP Coconut Shrimp

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 625kcal

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Ingredients

  • 1 Pound Jumbo Shrimp 21-25 shrimp, peeled, deveined, tail-on or off according to taste preference; see below for shrimp preparation and buying notes
  • 2 Eggs
  • 1 cup Unsweetened Shredded Coconut
  • 1 cup Rice Flour or other gluten-free flour like chickpea flour or gluten-free all-purpose flour
  • 1 teaspoon Salt
  • 4 tbsp Coconut Oil
  • 1 Lime juiced
  • 3 Tbsp Grated Ginger Root
  • ½ cup Gluten-free Tamari
  • ¼ Rice Vinegar
  • 1 Tbsp Agave
  • 2 Tbsp Almond Butter

Instructions

Ginger Lime Almond Sauce

  • Blend lime juice, ginger root, tamari, rice vinegar, agave, and almond butter. Add water to thin if needed.
  • Alternatively, mix all ingredients in a bowl with a whisk or fork.

Coconut Crusted Shrimp 

  • Start by setting up three medium mixing bowls for coating the coconut shrimp.
    Bowl 1: Whisk 2 eggs.
    Bowl 2: Mix flour and salt.
    Bowl 3: Shredded coconut
  • Dip the cleaned and dry shrimp into egg batter (bowl 1). Then coat shrimp with flour and salt mixture. Finish by dipping shrimp in shredded coconut ensuring shrimp is properly coated.
  • In a large skillet or frying pan, heat coconut oil on high heat.
  • Add about 10 coated shrimp to the pan. Cook for 1-2 minutes per side until both the coconut turns a light golden brown. Be careful to not burn the coconut.
  • Place shrimp on a towel to absorb excess oil.
  • Serve with ginger-lime almond dipping sauce and lime slices on the side.

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Nutrition

Calories: 625kcal | Carbohydrates: 49g | Protein: 27g | Fat: 37g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 2885mg | Potassium: 476mg | Fiber: 6g | Sugar: 7g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 3mg

How To Buy and Prepare Shrimp 

How To Buy

When buying shrimp it is always better to source local, fresh, and wild whenever possible. Go to the fish section of your supermarket or look for a local fish market and shrimp with the shells and head-on, as this is commonly the freshest. Yes, it is more work to peel shells and heads, however, it is worth it and you will taste the difference. If you can’t find fresh shrimp or simply don’t feel like cleaning or peeling, look for sustainably raised or wild frozen shrimp in an organic market or health food store. 

How To Peel

  1. If the head is still attached, simply twist to remove it. 
  2. Slide your thumb under the shell on the bottom and pull the shell off in one piece. 
  3. Keep the tail on and remove legs. 
  4. Rinse shrimp under cold water to remove any excess grit. 

How To Prepare

  1. The night before you cook your frozen shrimp, place it In a colander with a plate underneath covered with a paper towel. 
  2. Then rinse under water and dry. 

Notes & Tips

Make sure to keep an eye on the temperature of your oil when frying the shrimp. The batter should come out golden brown in 1-2 minutes after cooking on each side. This is very important as it is very easy to overcook the shrimp and burn the shredded coconut.  

Sides & Compliments 

This dish is an excellent appetizer or can be made into a delicious and refreshing salad with ginger-lime dressing and crisp romaine lettuce. Or check out these recipes for more inspiration:

  • Coconut Mango Rice is a nice pairing as it has a sweetness that goes well with the lime ginger dressing. 
  • Try the shrimp with lime and vegan mayo.
  • For an interesting combo, try pairing these shrimp with Korean Rice Balls.

Storage

For best results, cook and serve shrimp the day you plan on serving. Shrimp tastes the best when served immediately and shouldn’t be kept for longer than 1-2 days after preparing. It is advised to buy the shrimp the same day you plan to prepare it. However, the ginger-lime sauce can be saved for up to 5 days. 

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Common Questions 

Is coconut shrimp gluten-free?

Yes. Coconut shrimp is gluten-free as this recipe uses shredded coconut and rice flour which is 100% gluten-free.

Is coconut shrimp dairy-free?

Yes. Coconut shrimp is dairy-free however it is not vegan as this recipe calls for eggs for the batter.

Is shrimp low FODMAP?

Yes. Shrimp is a low FODMAP protein source.

Is shrimp halal?

No, shrimp is not halal as it has fins and scales.