Low-FODMAP Tandoori Shrimp Skewers

These Low-FODMAP tandoori shrimp skewers bring warm spices, bright lemon, and a lightly smoky finish to a simple dinner that feels special without making your evening complicated.

This recipe uses lactose-free yogurt, gluten-free spices, and garlic-infused oil for a tandoori-style marinade that fits into a gut-friendly routine.

Ingredients

For the Shrimp

• 1 pound large raw shrimp, peeled and deveined
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh cilantro, plus more for serving
• 1 lemon or lime, cut into wedges
• Cooking spray or extra garlic-infused oil for the grill pan
• 4 to 6 wooden or metal skewers

For the Lactose-Free Tandoori Marinade

• 1/3 cup lactose-free Greek-style yogurt or plain dairy-free coconut yogurt
• 1 teaspoon grated fresh ginger
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala, certified gluten-free and garlic-free if possible
• 1/4 teaspoon Kashmiri chili powder or mild chili powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Materials Needed

• Cutting board
• Sharp knife
• Measuring cups and spoons
• Mixing bowl
• Whisk or spoon
• Skewers
• Grill, grill pan, or baking sheet
• Tongs

How to Make It

1. Soak the skewers. If using wooden skewers, place them in water for at least 30 minutes.
2. Make the marinade. Whisk together the yogurt, garlic-infused oil, lemon juice, ginger, spices, salt, and pepper.
3. Marinate the shrimp. Add the shrimp and toss until evenly coated. Cover and refrigerate for 20 to 30 minutes.
4. Thread the shrimp. Place the shrimp on skewers, leaving a little space between each piece.
5. Cook. Grill or pan-grill for 2 to 3 minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges.
6. Serve. Sprinkle with cilantro and serve with lemon or lime wedges.

Low-FODMAP Notes

This recipe uses garlic-infused oil instead of garlic cloves and lactose-free yogurt instead of regular yogurt. The homemade spice blend also avoids onion powder and garlic powder.

Choose certified gluten-free spices when needed. Serving size and personal tolerance can vary, so use what fits best into your routine.

Recipe Tips

• Do not marinate shrimp for more than 30 minutes.
• Pat shrimp dry before adding them to the marinade.
• Use medium-high heat for light charring.
• Check spice labels carefully.
• Serve right away for the best texture.