Makes 8 to 10 Servings
Fody's Grilled Korean Low FODMAP BBQ Shrimp
Description of Fody's Grilled Korean Low FODMAP BBQ Shrimp
Fody’s long awaited Low FODMAP Korean BBQ Sauce is as versatile as it is convenient. Here we use it as a base for a marinade for super-easy low FODMAP BBQ shrimp recipe. When shopping for barbecue sauces you have to be on the lookout for so many high FODMAP food ingredients - from high fructose corn syrup, to garlic and onion to name a few. With Fody's Low FODMAP Korean BBQ Sauce and Fody’s traditional BBQ sauce you can rest assured that they are low FODMAP. They are even lab-tested and certified by Monash University!
If you do not have an orange around to zest, you can leave it out, but it adds a fabulous fresh flavor.
When cutting the peppers, use the images to guide you. They should be about the same size as the shrimp for even cooking.
I have given you directions for outdoor cooking on a hardwood or propane grill or indoors on a grill pan.
Fody's Grilled Korean Low FODMAP BBQ Shrimp Ingredients
- 1, 8.5 ounce (241 g) bottle Fody Korean Low FODMAP BBQ Sauce & Marinade
- ¼ cup (54 g) firmly packed light brown sugar
- 2 tablespoons Fody Low FODMAP Ketchup
- 1 tablespoon white wine, or rice wine (mirin)
- 1 teaspoon finely grated orange zest; optional
- 1-pound (455 g) deveined shrimp (26/30 size), tail on
- 3 medium green bell peppers, cored and cut into large bite-sized pieces
- Cooked rice
Directions for Fody's Grilled Korean Low FODMAP BBQ Shrimp
Whisk together the Fody Korean Low FODMAP BBQ Sauce & Marinade with the brown sugar, ketchup, wine and orange zest (if using) in a nonreactive bowl. Add shrimp to marinade and fold together to coat thoroughly. Allow to marinate for about 15 minutes while you prepare the rest of the recipe and your outdoor grill, if using.
If grilling outdoors, prepare a medium hot grill, either propane or hardwood charcoal. Brush your clean grill grates with a little neutral vegetable oil. If cooking indoors, preheat a clean grill pan brushed lightly with a little neutral vegetable oil.
Thread peppers and shrimp onto skewers, with 4 peppers and 3 shrimp per skewer, beginning and ending with peppers. Pour the leftover marinade from the bowl into a saucepan and simmer over medium heat until thick and sticky about 3 minutes, whisking occasionally.
Grill the skewers for a few minutes or until about halfway cooked through and a bit charred. Brush with reduced marinade, flip the skewers over, brush with more marinade and continue to grill until shrimp are cooked through. Repeat with remaining skewers, if cooking in batches. Serve immediately with rice.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Low FODMAP Recipes come courtesy of FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
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