Low FODMAP Honey Coconut Shrimp with Sweet Chili Sauce
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb jumbo shrimp (16–20 count), peeled and deveined, tails on
- ½ cup tapioca starch
- 2 large eggs, beaten
- 1 ½ cups unsweetened shredded coconut
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the sweet chili sauce
- ⅓ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp tamari
- 2 cloves garlic, finely minced
Chef's tipSwap 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 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes
- 1 tsp tapioca starch
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and brush the rack with 1 tbsp of the avocado oil.
- 2
Make the sweet chili sauce: combine the honey, rice vinegar, water, tamari, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the honey dissolves, about 2 minutes. Whisk the 1 tsp tapioca starch with 1 tsp cold water in a small bowl until smooth, then pour into the saucepan. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1–2 minutes. Remove from heat and set aside.
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