Description
Low FODMAP Sheet Pan Shrimp Tacos are an easy dinner that comes together quickly with minimal dirty dishes. Filled with produce, flavorful spices, and shrimp…these tacos are a hit for Taco Tuesday or any day of the week!
Ingredients
Scale
- 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
- 1/2 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
- 1/2 Tbsp Fody Foods low FODMAP Taco Seasoning
- For the Tacos:
- ½ cup diced tomato
- Bibb lettuce, removed from head and divided into 8 “cups”
Instructions
- 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 1/2 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 1/2 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 bibb 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.
Notes
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: low fodmap, gluten free, dairy free, grain free, dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 274
- Sugar: 7 g
- Sodium: 1830 mg
- Fat: 9 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 33 g
