If you're looking for a delicious and easy-to-make dinner option that is also low FODMAP, look no further than these chili shrimp tacos with Casa de Sante low FODMAP certified chili seasoning! Tacos are a classic comfort food, and with this recipe they are also safe for those on a low FODMAP diet. Shrimp is a great choice for people with IBS because as a protein, it is low in FODMAPs. Two corn taco shells per meal such as the Old El Paso brand of taco shells are low FODMAP as per the Monash app. So, dig in and enjoy!
Low FODMAP Chili Shrimp Tacos
1-1/4 lbs. extra-large peeled deveined shrimp
A quarter cup of extra virgin olive oil or garlic oil
A quarter cup of lime juice, freshly squeezed (2 limes)
1 tablespoon lime zest
3 teaspoons Casa de Sante low FODMAP certified chili powder
1 teaspoon of maple syrup
Salt and black pepper as desired
Fresh parsley or cilantro, as well as lime slices, as optional garnishes.
Ingredients for marinade:
In a small jar with a cover, whisk together the marinade ingredients.
Pour half of the marinade mixture into a large non-reactive mixing bowl, leaving the other half in the jar to serve.
Toss the shrimp in the bowl to coat them. Allow at least 15 minutes, but no more than 30 minutes, to marinate.
Thread 5-6 shrimp each skewer onto skewers.
Preheat the grill to medium-high. Reduce to a medium heat setting. Grease the grill grate lightly. Grill the shrimp 3-4 minutes per side until no longer transparent. Keep an eye on the shrimp because they cook rapidly and turn rubbery if overcooked.
Transfer to a serving plate from the grill. Drizzle a little of the reserved marinade on top.
Garnish with fresh parsley sprigs and lime slices, serve with lettuce and other low FODMAP toppings in taco shells.