Satisfy your taco cravings with these incredible Air Fryer Shrimp Taco Bowls! Crispy, air fried shrimp breaded and seasoned with classic Mexican flavours paired with refreshing pineapple salsa fresca and topped with tangy, satisfying chipotle mayo. An awesome dish to serve at a Cinco de Mayo fiesta, for Taco Tuesday, or everyday lunch or dinner! Paleo, Whole30, low FODMAP, egg-free, gluten-free and dairy-free.
AIR FRIED SHRIMP:
- 1 lb large shrimp, peeled and deveined with tails removed (ideally the night before)
- 1 cup blanched almond flour
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ cup tapioca flour
- 2 tbsp garlic-infused olive oil*
- Paleo compliant cooking spray
HOMEMADE PINEAPPLE SALSA FRESCA:
- One Full Batch of my Homemade Pineapple Salsa Recipe (Paleo, Whole30 and Low FODMAP)
HOMEMADE CHIPOTLE MAYO (IDEALLY PREPARED THE NIGHT BEFORE):
- One Full Batch of my Homemade Chipotle Mayo Recipe (Paleo, Whole30 and Low FODMAP)
- 1 head romaine lettuce, chopped
- Fresh lime wedges and slices, for garnish (optional)
- The night before: If you can, make the homemade chipotle mayo per the recipe and peel and devein the shrimp the night before to cut down on the prep time for the day you make the taco bowls.
- On the day you plan to serve the bowls: Prepare the homemade pineapple salsa fresca per the recipe. Cover and refrigerate until you’re ready to serve the bowls.
- Preheat your air fryer to 400° F for 10 minutes. In a large bowl, add the almond flour, chili powder, ground cumin, sea salt and black pepper and whisk to combine. In another large bowl, add the peeled/deveined shrimp. Pour tapioca flour over the shrimp and toss with your hands to coat. Pour the garlic-infused olive oil over the shrimp and toss again until evenly coated. Dredge each shrimp in the almond flour mixture, shaking off the excess, and place on a large plate. Dredge multiple shrimp at a time to make things go faster.
- Once the air fryer is preheated, spray the bottom of the pan with cooking spray. Using tongs, add as much shrimp that will fit in one layer, leaving a little space between them as best you can (you may need to cook 2-3 batches depending on the size of your air fryer). Once in the air fryer, spray the shrimp with cooking spray. Cook for 5 minutes. Using a fork, flip the shrimp, spray with cooking spray, and cook for another 5 minutes. Remove cooked shrimp to a fresh plate. Repeat these steps until all the shrimp are cooked.
- While the shrimp are cooking, if you haven’t already done so the night before, prepare the homemade chipotle mayo per the recipe. Cover and refrigerate until ready to serve.
- To assemble the bowls, add the chopped romaine to the bottom of your serving bowls. Then, place shrimp and pineapple salsa on top of the romaine. Drizzle the chipotle mayo on top of everything, garnish with fresh lime slices or wedges (optional), and serve.
- Please note: Some people react poorly to food that’s spicy even if it is low FODMAP. Be mindful of how your body reacts to spicy food and consult your doctor or dietitian before making this recipe if you have concerns about how your body might react.
- *If you don’t have an issue with FODMAPs, you can use regular olive oil to coat the shrimp and add 1 tsp garlic powder to the almond flour mixture instead of using garlic-infused olive oil.
- Prep time reflects the time it takes to prepare all components of the bowl (shrimp, salsa fresca and chipotle mayo).
- If the cooked shrimp have cooled significantly while cooking subsequent batches, stick them in the air fryer for another 30 seconds just before serving.
- You could prepare the pineapple salsa the night before as well, but I typically don’t as the longer it sits, the juicier it becomes. It is best to prepare it the day of.
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mexican
Keywords: air fryer shrimp taco bowls, air fryer shrimp, air fryer shrimp taco, air fryer recipes, shrimp tacos, shrimp taco salad, mexican recipes, summer recipes