Low FODMAP Blackened Shrimp & Blue Corn Taco Salad Recipe
July 10, 2018Servings – 1
Ingredients
- 6 jumbo shrimp
- Casa De Santé BBQ Seasoning
- 1 cup romaine lettuce, chopped
- 1 baby cucumber, chopped
- 1 small blue corn tortilla, cut into strips, (or 6-7 pre-made FODMAP free blue corn chips)
- 1 tbsp. extra virgin olive oil
- 2 lemon wedges
Preparation
- Preheat oven to 350 F.
- If making blue corn chips from scratch, take a small blue corn tortilla (yellow corn if fine too), mist some cooking oil on the tortilla and lightly season with Casa De Santé BBQ Seasoning. Cut the tortilla into strips.
- Bake for about 7 minutes.
- Turn the oven up to 400 F.
- Squeeze some lemon juice on the jumbo shrimps and liberally douse them with Casa De Santé BBQ mix.
- Bake for 10 minutes, flipping halfway through and optional to broil it in the end for 1-2 minutes to give the shrimp a beautiful ‘blackened’ color.
- Mix together the romaine and cucumber and dress with 1 tbsp. extra virgin olive oil.
- Squeeze a lemon wedge on top and mix again.
- Arrange the blue corn strips on top, the shrimps on the side and enjoy!
400 calories
GF, Soy-free, Dairy-free
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