Low FODMAP Shrimp Tacos with Citrus Marinade

Prepared in: 10 min

Cooked in: 20 min

Total Time: 30 min

Servings: 12

Calories: 162 kcal

Fat: 5.8g

Carbs: 14g

Proteins: 10g

This low FODMAP shrimp taco recipe is inspired by the citrusy escabeche marinade from the Yucatan, but adapted to be completely gut-friendly! The lime-based marinade, paired with tender shrimp, brings bright and zesty flavors. Serve these tacos on charred gluten-free corn tortillas with shredded cabbage, radishes, and jalapeño for a vibrant and satisfying meal.

Ingredients

For the Marinade and Shrimp:

2 tablespoons olive oil
1 teaspoon garlic-infused olive oil (optional, for extra flavor)
1 ½ pounds shrimp, peeled and deveined
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground allspice
½ teaspoon sea salt
2 medium carrots, thinly sliced
¼ cup red wine vinegar
¼ cup fresh lime juice
2 teaspoons organic cane sugar or clover honey
1 bay leaf
1 jalapeño, thinly sliced
¼ cup roughly chopped mint leaves

For the Tacos:

12 gluten-free corn tortillas, warmed or charred
1 cup shredded cabbage, for garnish
½ cup mint or cilantro leaves, for garnish
6 radishes, thinly sliced, for garnish
4 lime wedges, for serving

Instructions

Prep the Shrimp:
Pat the shrimp dry with paper towels and season with sea salt. Sprinkle evenly with cumin, coriander, and allspice.
Heat the Oil:
In a large skillet, heat the olive oil and garlic-infused olive oil (if using) over medium heat. Cook for about 2 minutes, until fragrant. Discard the garlic pieces if added.
Sear the Shrimp:
Raise the heat to medium-high and add the shrimp in a single layer. Cook for 1–2 minutes per side until lightly browned and just pink. Remove the shrimp to a plate and set aside.
Make the Marinade Base:
Add the sliced carrots and vinegar to the skillet, scraping up any browned bits. Stir in the lime juice, sugar or honey, bay leaf, and ½ cup water. Bring the mixture to a simmer and cook for 2–3 minutes to slightly reduce.
Combine Shrimp and Marinade:
Return the shrimp to the pan and scatter the jalapeño slices over the top. Simmer gently for another 2–3 minutes, until the shrimp are fully cooked but still tender. Remove from heat and sprinkle with fresh mint leaves.
Assemble the Tacos:
Serve the shrimp on warmed or charred corn tortillas. Top with shredded cabbage, radishes, mint or cilantro, and extra jalapeño slices (if desired). Serve with lime wedges on the side for a fresh citrus squeeze.

Tips & Low FODMAP-Friendly Notes

Low FODMAP Adjustments:

Use garlic-infused olive oil to add flavor without introducing high FODMAP ingredients.
Ensure the tortillas are labeled gluten-free.

Substitution Options:

For extra sweetness, substitute a splash of orange or Meyer lemon juice for part of the lime juice.
If you prefer a spicier kick, add more jalapeño slices or a pinch of chili powder.

Make Ahead Tips:

You can prepare the marinade base in advance and reheat it before adding the shrimp.

Bon appétit

These Low FODMAP Shrimp Tacos with Citrus Marinade are a delicious and easy dinner option. Bursting with fresh flavors and vibrant textures, they’re perfect for weeknights or entertaining! 🌮✨