Low FODMAP Tuscan Herb Coconut Shrimp with Pasta Recipe

Servings - 4

Ingredients:

• 15 medium shrimp, thawed
• 1 tsp. Casa De Santé Tuscan Herb seasoning
• 2 GF bread slices pulsed to make GF bread crumbs
• 1 pack Casa De Santé Tuscan Herb Granola
• 2 Eggs, beaten
• 2 Tbsp. shredded coconut
• 2 Tbsp. parmesan (optional)

Preparation:

1. Preheat oven to 375 F and set up a lined baking tray.
2. Toast 2 GF bread slices. In a food processor or coffee grinder, pulse the bread first to a fine bread crumbs texture.
3. Next add in the Casa De Santé Tuscan Herb Granola and roughly pulse, keeping some texture in the savory granola.
4. Make the egg wash by beating 2 eggs.
5. Take each shrimp and dip in the egg wash, bread/granola mixture, then in the shredded coconut. Set each breaded shrimp on the baking tray.
6. Sprinkle with parmesan if tolerated.
7. Bake for 15-20 minutes, flipping halfway through. 
8. Serve hot with 1 serving of GF pasta and enjoy.

250 calories (shrimp only without cheese)

GF, Soy-free, Dairy-free (if omitting parmesan)