I don’t know about you, but my hubby and I love spending time grilling in the backyard while the whether is nice. Whether it’s just the three of us (baby Deakon too!) or an event with family and friends, quick and easy recipes is a must!

Gourmet tacos have become a foodie favourite over the last few years and are popping up in restaurants all over. One of my favourites is a shrimp taco… they always look sooo colourful, delicious and they take no time to cook! Tacos tend to be full of high FODMAP ingredients and for those of us with IBS, this can be a problem.

As you may have heard me talk about before, I see significant symptom improvement in my clients that follow the Low FODMAP Diet. It’s wonderful to see uncomfortable and embarrassing symptoms like gas, bloating and diarrhea disappear by making changes to the diet. I myself am 99.9% better now that I have followed this approach.

So the team and I made some quick fixes to the gourmet shrimp taco and voila – a delicious low FODMAP sweet and spicy shrimp taco recipe that won’t leave you feeling uncomfortable.

The first step if you’re looking to improve irritable bowel syndrome (IBS) or another digestive disorder or disease, is to understand more about the Low FODMAP diet and if it can help. Download my free eBook to help you better understand this diet and get started implementing simple steps to get rid of symptoms like gas, bloating, pain, diarrhea or constipation related to IBS. Click here to get a copy emailed to you right away.

Don’t let the last month of summer slip away, take advantage of the beautiful weather and enjoy this recipe out on your back patio!

shrimp

Low FODMAP Recipe: Shrimp Tacos

Makes: 8 Tacos

Time: 30 minutes prep, 5 minutes cook

 

INGREDIENTS 

20-24 Shrimp, shelled and deveined

¼ cup olive oil

1/8 cup white wine vinegar

Juice of ½ a lemon

½ tsp cumin

½ tsp cayenne

½ tsp chili powder

Salt and pepper to taste

Skewers (wood or metal)

8 small taco shells or corn tortillas

Optional: avocado or plain lactose-free yogurt for topping

Salsa:
Topping

½ cup cherry tomatoes, diced

1 cup orange bell pepper, diced

¼ green bell pepper, diced

1 cup radicchio, diced

¼ cup green onions (green tops only), diced

Half of a cored pineapple, diced

 

INSTRUCTIONS

Mix together oil, vinegar, lemon juice, cumin, cayenne, chili, salt and pepper.

Add shrimp to the prepared flavour mixture. Allow them to marinate for one hour.

In a large bowl, mix together diced tomatoes, peppers, radicchio, onions and pineapple.

If you are using wooden skewers soak them for 30 minutes in water. Assemble the shrimp on the skewers (approx. 4-5 per stick)

Preheat the barbeque to medium heat (375 °F).

Place the shrimp skewers on the preheated barbeque. The shrimp will only need 2 to3 minutes on each side. Be sure to watch them carefully so they don’t get overcooked. The uncooked shrimp will turn a white/light pink when they are done.

Remove shrimp from the skewers and assemble the tacos with the salsa topping and tortilla.

 

Much love and good eating,

Stephanie and The Team

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