Low FODMAP Tandoori Shrimp
Flavor abounds in this low FODMAP take on an Indian cuisine classic. While a lot of Indian dishes call for onion and garlic, we swap these out for our powders and other aromatic spices for an exceptionally flavorful, FODMAP-friendly dish.
Low FODMAP Tandoori Shrimp
Gourmend Foods
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
Indian
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
For Lemon Juice Marinade
-
lemon juice, 1/2 cup fresh squeezed
-
garlic chive or garlic scape powder, 1/2 teaspoon
-
ginger, 1 teaspoon finely chopped or grated
-
shrimp, 1 pound fresh, shelled and deveined
For Yogurt Marinade
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plain Greek yogurt, 1 cup
-
coconut milk, unsweetened, 1/4 cup
-
garlic chive or garlic scape powder, 1/2 teaspoon
-
ginger, 1 teaspoon finely chopped or grated
-
lemon juice, 1 tablespoon fresh squeezed
-
tumeric powder, 1/4 teaspoon
-
cayenne pepper, 1/4 teaspoon (or more if you like it spicy)
-
cumin powder, 1/4 teaspoon
-
coriander powder, 1/4 teaspoon
-
salt, 1/4 teaspoon
-
black or white pepper, 1/2 teaspoon
Directions
- Step 1
Get your grill or oven broiler nice and hot.
- Step 2
Whisk together the ½ cup lemon juice, ½ teaspoon garlic chive powder and 1 teaspoon ginger in a bowl.
- Step 3
Add the shrimp to the lemon juice marinade and stir to combine. The shrimp should only sit in the lemon juice mixture for a few minutes while you make the yogurt marinade.
- Step 4
Mix the rest of the ingredients in a separate bowl until combined.
- Step 5
Transfer the shrimp - but not the lemon juice marinade - into the yogurt mixture. You can let the shrimp marinate in the yogurt mixture, refrigerated, for as long as you need.
- Step 6
Using tongs, move the shrimp from the yogurt mixture to the hot grill or broiling pan (some yogurt will cling to the shrimp and that's fantastic).
- Step 7
Cook for a few minutes on each side until the shrimp curl up and have a nice, golden crust on them.
- Step 8
Serve with a dash of fresh cilantro and pair with a dry riesling wine.