Easy Low FODMAP Tandoori Shrimp Recipe 2026 | Flavorful & Gut-Friendly
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
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lemon juice, 1/2 cup fresh squeezed
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garlic chive or garlic scape powder, 1/2 teaspoon
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ginger, 1 teaspoon finely chopped or grated
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shrimp, 1 pound fresh, shelled and deveined
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plain Greek yogurt, 1 cup
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coconut milk, unsweetened, 1/4 cup
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garlic chive or garlic scape powder, 1/2 teaspoon
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ginger, 1 teaspoon finely chopped or grated
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lemon juice, 1 tablespoon fresh squeezed
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tumeric powder, 1/4 teaspoon
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cayenne pepper, 1/4 teaspoon (or more if you like it spicy)
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cumin powder, 1/4 teaspoon
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coriander powder, 1/4 teaspoon
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salt, 1/4 teaspoon
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black or white pepper, 1/2 teaspoon
For Lemon Juice Marinade
For Yogurt Marinade
Directions
Get your grill or oven broiler nice and hot.
Whisk together the ½ cup lemon juice, ½ teaspoon garlic chive powder and 1 teaspoon ginger in a bowl.
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.
Mix the rest of the ingredients in a separate bowl until combined.
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.
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).
Cook for a few minutes on each side until the shrimp curl up and have a nice, golden crust on them.
Serve with a dash of fresh cilantro and pair with a dry riesling wine.