Fody’s Coconut Shrimp Tacos with Pineapple + Mild Salsa


Prep Time: 10 minutes

Cook Time: 16 minutes

Makes 4-6 servings

Description of Fody’s Coconut Shrimp Tacos with Pineapple + Mild Salsa

Taco Tuesday just got even more exciting thanks to these delicious coconut shrimp tacos. Made with Fody’s Shallot Infused Olive Oil + topped with Fody’s Mild Salsa, fresh pineapple and cilantro, this low FODMAP shrimp taco recipe will instantly you to a tropical paradise in moments!

Fody’s Coconut Shrimp Tacos with Pineapple + Mild Salsa Ingredients:

  • 1lb raw shrimp, peeled + deveined
  • 3 large eggs, beaten
  • 1 tbsp Fody’s Shallot Infused Olive Oil
  • ¼ cup coconut milk
  • 1 ½ cups shredded coconut, unsweetened
  • 1 tbsp tapioca flour
  • ¼ cup gluten free flour
  • ¼ tsp Mexican oregano
  • 1 tsp pink himalayan salt
  • ½ cup Fody’s Mild Salsa
  • ¼ cup pineapple, chopped small
  • ¼ cup fresh cilantro, chopped
  • Lime wedges
  • 8-12 small soft corn tortillas or gluten free tortillas

        Directions for Fody’s Coconut Shrimp Tacos with Pineapple + Mild Salsa

        Pre-heat oven to 425F and line a baking sheet with parchment or a silicone baking liner. Position a baking rack on top of the baking sheet.

        Add shrimp to a large mixing bowl.

        In a small bowl whisk together eggs, coconut milk + Fody’s Shallot Infused Olive Oil. In another small bowl, add shredded coconut, tapioca flour, gluten free flour, Mexican oregano and salt, whisking together to combine.

        Arrange bowls in an assembly line, starting with the shrimp, then egg mixture , then coconut flake + flour mixture. Dip shrimp in the egg mixture then dredge in the coconut flake + flour mixture. Place coconut shrimp on the baking rack + repeat with all remaining shrimp. Be sure to leave enough space in between shrimp to allow for even cooking.

        Bake for 8-10 minutes, then flip and bake another 6-8 minutes until coconut shrimp are crispy + golden brown.

        While shrimp bake, add Fody’s Mild Salsa + pineapple pieces to a small mixing bowl and stir to combine.

        When coconut shrimp are fully cooked, assemble tacos by layering coconut shrimp then the salsa mixture, topping with fresh cilantro + a squeeze of fresh lime juice.

        About the Chef


        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!

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