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
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Category
Entrees
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
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
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
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.