Sweet & Spicy Grilled Shrimp

Sweet & Spicy Grilled Shrimp

Fire up the grill for these succulent, high-flavor low-FODMAP sweet & spicy grilled shrimp that are 100% SIBO-friendly. Tender, juicy shrimp are marinated in a fiery-sweet glaze of pure maple syrup, extra virgin olive oil, fresh lemon juice, paprika, cayenne pepper, oregano, and garlic-infused olive oil. Flame-grilled to charred perfection in under 10 minutes, this single-serving seafood dish delivers a mouthwatering balance of smoky heat and caramel sweet notes in every juicy bite.

Specially engineered for sensitive stomachs and easy digestion, this gluten-free and dairy-free grilled shrimp brings big barbecue flavor without triggering GI distress. By replacing high-FODMAP ingredients like raw garlic, honey, or onion powder with pure maple syrup and fructan-free garlic-infused olive oil, you get a clean, high-protein meal completely free of bloating, gas, or IBS flare-ups. It is an outstanding, fast-prep choice for anyone adhering to a strict SIBO meal plan, managing food sensitivities, or craving a vibrant summer dinner.

Yield 1
Serving Size 1
Servings 1
Prep Time 30 minutes (including marinating time)
Cook Time 6 minutes
Total Time 46 minutes

Estimated Nutrition

  • Calories: 210 kcal

  • Total Fat: 7g

    • Saturated Fat: 1g

    • Trans Fat: 0g

  • Cholesterol: 210mg

  • Sodium: 380mg

  • Total Carbohydrates: 6g

    • Dietary Fiber: 0.5g

    • Sugars: 4.5g

  • Protein: 29g

Ingredients

  • 5 oz. Large Shrimp, Peeled and Deveined
  • 1 tsp. Extra Virgin Olive Oil
  • 1 tsp. Pure Maple Syrup
  • 1 tsp. Fresh Lemon Juice
  • ½ tsp. Paprika
  • ¼ tsp. Cayenne Pepper
  • ¼ tsp. Dried Oregano
  • ½ tsp. Garlic-infused Olive Oil
  • Pinch of Red Pepper Flakes, Optional
  • Salt and Black Pepper, to taste

Preparation

Step 1

Pat the shrimp dry with paper towels.

Step 2

In a small bowl, whisk together the olive oil, maple syrup, lemon juice, paprika, cayenne, oregano, garlic-infused olive oil, red pepper flakes, salt, and pepper.

Step 3

Add the shrimp and toss until evenly coated.

Step 4

Cover and refrigerate for 20–30 minutes.

Step 5

Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers if using an outdoor grill.

Step 6

Grill the shrimp for approximately 2–3 minutes per side, until pink, opaque, and cooked through.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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