Ready in 10 minutes, this 4-ingredient Low FODMAP Maple Dijon Shrimp is a quick, sweet & savory upgrade to plain shrimp.
I am always looking for fun ways to jazz up plain old protein foods. This Low FODMAP Maple Dijon Shrimp is exactly that. It’s a little bit sweet, a little bit tangy, and a whole lot of delicious! It’s made with four simple ingredients – just shrimp, maple syrup, Dijon mustard, and garlic-infused oil – and can be ready in about 10 minutes.
Shopping list
To make this easy low FODMAP main dish, add these ingredients to your shopping list:
- Uncooked shrimp – 1 pound (peeled and deveined) – I usually find affordable, frozen uncooked shrimp at Aldi.
- Pure maple syrup – ¼ cup
- Dijon mustard – 2 tablespoons
- Garlic-infused olive oil – 2 tablespoons
Optional garnish: Minced chives (learn more about chives in my Low FODMAP Garlic and Onion Substitutes post)
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Maple syrup: A low FODMAP serving is 2 tablespoons or 50 grams. Choose 100% or pure maple syrup instead of imitation or pancake syrup as these products are often made with high fructose corn syrup, a high-FODMAP ingredient.
Dijon Mustard is low FODMAP in servings of 1 tablespoon or 23 grams.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Instructions
To make this easy low FODMAP shrimp recipe, simply:
Line a plate with a couple of layers of paper towels. Place shrimp in a single layer on the lined plate. Top the shrimp with a couple more paper towels and gently press to remove excess moisture. Discard paper towels.
In a small bowl, whisk together maple syrup and Dijon mustard.
In a large skillet, heat olive oil over medium-high heat. Once hot, add ½ the shrimp and cook for 1 minute and flip. Cook for another 30 seconds to 1 minute, or until the shrimp are bright reddish-pink and opaque. Transfer to a clean plate. Repeat this process with the remaining shrimp
Once cooked, return all of the shrimp to the skillet. Add the sauce and stir. Continue to heat until the shrimp are fully cooked (if not already) and sauce is hot.
Serve warm topped with optional snipped chives.
Serve this with
Consider serving these Low FODMAP Maple-Dijon Shrimp with:
- Brown rice and a low FODMAP portion of steamed broccoli florets (up to ¾ cup or 75 grams raw)
- Quinoa and a low FODMAP portion of green beans (up to 15 beans or 75 grams raw)
- Baked potato and a simple lettuce salad with oil and red wine vinegar (or your favorite low FODMAP dressing)
Similar recipes
- Low FODMAP Pad Thai with Shrimp
- Low FODMAP Spicy Lemon Pasta with Shrimp
- Low FODMAP Shrimp Stir Fry with Bell Peppers
Recipe
Low FODMAP Maple Dijon Shrimp
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
Ready in 10 minutes, this 4-ingredient Low FODMAP Maple Dijon Shrimp is a quick, sweet & savory twist on plain shrimp.
Ingredients
- 1 pound (454 g) uncooked shrimp, peeled and deveined
- ¼ cup (75 g) pure maple syrup
- 2 tablespoons (30 g) Dijon mustard
- 2 tablespoons (20 g) garlic-infused olive oil
Optional garnish: Snipped chives
Instructions
- Line a plate with a couple of layers of paper towels. Place shrimp in a single layer on the lined plate. Top the shrimp with a couple more paper towels and gently press to remove excess moisture. Discard paper towels.
- In a small bowl, whisk together maple syrup and Dijon mustard.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add ½ the shrimp and cook for 1 minute and flip. Cook for another 30 seconds to 1 minute, or until the shrimp are bright reddish-pink and opaque. Transfer to a clean plate. Repeat this process with the remaining shrimp
- Once cooked, return all of the shrimp to the skillet. Add the sauce and stir. Continue to heat until the shrimp are fully cooked (if not already) and sauce is hot.
- Serve warm topped with optional snipped chives.
Notes
Low FODMAP Serving: One serving of this recipe contains low FODMAP amounts of ingredients. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Category: Main Dish
- Method: Stove
- Cuisine: American
Keywords: Seafood, entree, 10 minute meal
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Crystal says
So. Stinking. Good!!!! Even my kid who swears not to like shrimp loved this dish!
★★★★★
Emily says
Yay!! So glad you and your little enjoyed it! 🙂
Carla says
I made this for dinner and it was delicious! Cooking isn’t my favorite but this was easy and quick! I live where fresh shrimp is brought in daily which made it even better. The flavoring was perfect and I can’t wait to make it again!
★★★★★
Emily says
That’s awesome, Carla! Thanks for sharing! Many nights I don’t really feel like cooking much elaborate. So I, too, thrive on a lot of quick and easy meals like this one. 🙂 Glad you enjoyed this one as much as I do!
Gina says
This was the first low fodmap recipe I tried and it’s delicious! I serve the shrimp over brown rice and even my husband (who doesn’t do low fodmap) loves it.
Emily says
Aww, thank you Gina!! I am thrilled to hear that you and your husband enjoyed it. Thanks for taking the time to let us know! 🙂