Fried Shrimp Taco Bowl (Gluten Free, Dairy Free, No Nightshade Pico)

Since it's officially hot outside it's time for all things mango, pico de gallo, and shrimp tacos. The rest of the family enjoyed these with flour tortillas, and I ate mine over some lettuce! 



- 3/4lb peeled & deveined shrimp 

- 1/3 cup coconut flour

- 1/4 cup arrowroot powder

- 1 tsp salt

- 3 tbs avocado oil

- 1/3 cup mayo

- 2 tbs ketchup ( I used no-mato ketcup for no tomatoes)

- 1 tbs coconut aminos

- 1 tbs horseradish (this all depends on spice level)

- 1 tsp garlic powder


- shredded cabbage (you can do green or red or a mix of both)

- avocado, mashed

- 1/4 cup mayo

- 1 mango, diced

- 1 cucumber, peeled and diced

-1/2 red onion, diced

- 2 bunches cilantro, minced

- 2 limes, juiced

- 1/4 cup orange juice

-salt and pepper to taste

Serve with tortillas or over lettuce. 


Make mango mixture and cabbage mixture first to keep in fridge, then cook shrimp. 

Mix shredded cabbage with avocado and mayo. Then in a separate bowl mix mango, cucumber, red onions, cilantro, limes, and orange juice. Place both in refrigerator while shrimp is cooking. 

Pat shrimp dry with paper towel. Mix coconut flour, arrowroot powder, and salt in a small bowl. Heat avocado oil in a frying pan on medium heat. Dredge each shrimp into flour mixture. Place flour covered shrimp in pan and cook 3-4 minutes (until slightly brown) on each side. Set cooked shrimp on paper towel lined plate to catch any excess oil.

Whisk mayo, ketchup, horseradish, coconut aminos, and salt in a large bowl and add in shrimp. Stir.


I plated this dish with lettuce, then cabbage, then I added the fried shrimp and topped with the mango mixture! 


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