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–+ servings
wooden skewers with a colourful combination of veggies and shrimp. Including re bell pepper, green bell pepper, yellow pineapple, and orange shrimp. The veggies and shrimp are charred from the BBQ and they are placed on a wooden surface.
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The Best Grilled Shrimp Skewers (Low FODMAP)

Try our delicious IBS friendly low FODMAP grilled shrimp skewer recipe - we promise the whole family will love it! Serve with your favourite summer sides like salad, baked potatoes, or raw veggies.
Course: Appetizer, Low FODMAP, Lunch/ Dinner, Side Dish, Snack
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Lactose
Keyword: dairy free, gluten free, lactose free, low fodmap
Servings: 4
Author: Marlee Hamilton

Ingredients

  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 300-500 grams large or jumbo shrimp, cooked, peeled and deveined (tails left on if desired)
  • 1 teaspoon Garlic-infused olive oil
  • 2 teaspoons olive oil
  • 1 green bell pepper, chopped into large chunks
  • 1 red bell pepper, chopped into large chunks
  • 2 cups of pineapple chopped into cubes
  • 1 lemon, cut into wedges
  • Wood or metal skewers

Instructions

  • Place shrimp in a sealable plastic bag and pour garlic-infused and plain olive oil over top of shrimp. Shake bag lightly until shrimp is evenly covered.
  • In a small bowl mix brown sugar, paprika, Italian herb seasoning, salt, and pepper.
  • Set aside 1 TBSP of the spices that will be used later on the veggies. Sprinkle the rest of the spices onto the shrimp in the sealable bag, seal bag, and mix well until spices are evenly coated.
  • Allow the shrimp to marinate by storing shrimp in the sealed bag in the fridge for 1-4 hours.
  • While the shrimp is marinating, prepare the peppers and pineapple by chopping both into large pieces that will be assembled on the skewers later.
  • In a bowl, sprinkle the remaining seasoning over the vegetables.
  • Once the shrimp has marinated, thread the shrimp onto the skewers followed by a pineapple, red and green bell pepper. Repeat the pattern until the skewer is full. Repeat steps with the additional skewers until all food is threaded.
  • Place the skewers on the pre-heated grill and cook for 2 minutes, rotating between each minute.
  • Remove, and serve with fresh lemon and on top of your favourite grain.

Notes

Recipe Tips and Tricks:
  • Pair these skewers with either a Low-FODMAP Margarita or Mojito Mocktail
  • Feel free to change up the veggies/fruit that you pair with the Shrimp
  • Serve this recipe with a summertime side such as our low FODMAP potato salad - rich in gut-healthy prebiotics!
  • Would taste amazing dipped into our low FODMAP tzatziki recipe.