Low FODMAP Coconut Lime Shrimp

Total time30 min

Prep time15 min

Cook time15 min

5.0

(4)

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp coconut oil
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, finely grated
1 can (13.5 oz) full-fat coconut milk
2 tbsp coconut aminos
1 tsp lime zest (from about 1 lime)
3 tbsp fresh lime juice (from about 2 limes)
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with the salt, turmeric, and ground ginger, and toss until evenly coated.
2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and opaque. Flip and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.

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