Fody's Sheet Pan Shrimp Tacos

low-fodmap-shrimp-tacos-recipe

5-10 min

30 min

Yields: 3-4 servings

Low FODMAP Shrimp Tacos Ingredients

For the Roasted Vegetables:

  • 4 cups of sliced bell pepper and sliced zucchini (about 1 bell pepper and 1 medium zucchini)
  • ½ Tbsp extra virgin olive oil
  • 1 Tbsp Fody Foods Low FODMAP Taco Seasoning
  • For the Shrimp:

  • 1 lb medium to large peeled and deveined shrimp
  • ½ Tbsp extra virgin olive oil
  • 1 Tbsp Fody Foods Low FODMAP Taco Seasoning
  • For the Tacos:

  • ½ cup diced tomato
  • Bibb lettuce, removed from head and divided into 8 “cups”
  • Cooking Directions for Sheet Pan Low FODMAP Shrimp Tacos

    Preheat the oven to 400 degrees Fahrenheit.

    In a large bowl, toss together the strips of bell pepper and zucchini with ½ Tbsp olive oil and 1 Tbsp Fody Foods low FODMAP Taco Seasoning.

    Spread seasoned vegetables in a single layer on a parchment lined baking sheet and roast in the oven for 20 minutes.

    While the vegetables are roasting, place the shrimp in a medium bowl with the remaining ½ Tbsp extra virgin olive oil and 1 Tbsp Fody Foods low FODMAP Taco Seasoning.

    After roasting the vegetables for 20 minutes in the oven, remove the pan from the oven and toss the shrimp on the pan with the vegetables. Try to keep everything in a single layer.

    Roast the shrimp and vegetables for 7-8 more minutes, or until the shrimp are opaque and 145 degrees Fahrenheit.

    Divide the lettuce into 2-3 “shells” per person. Top each lettuce shell or cup with a portion of shrimp and roasted vegetables and top with fresh tomatoes.


    About the Chef

    Tara Deal Rochford

    Tara is a healthy living blogger, Registered Dietitian Nutritionist, certified personal trainer and group fitness instructor.

    trebleinthekitchen.com
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