Delicious fajitas without onions or garlic? It is possible with these Low FODMAP Shrimp Fajitas! The best part, this quick and easy recipe is perfect for a busy weeknight meal!
For as long as I can remember, fajitas have been a staple meal in my parents’, and now my, house. Quick, easy and flavor-filled, it probably comes as no surprise. However, most fajitas recipes call for onions and garlic. And, it may seem impossible for fajitas to be, well fajitas, without these ingredients.
But, these Low FODMAP Shrimp Fajitas are garlic and onion free and still super delish! My recipe uses extra peppers and Mexican-inspired flavor from my Low FODMAP Taco Seasoning to make these scrumptious fajitas sans FODMAPs. Try them and let me know what you think! 🙂
Ingredients
To make these low FODMAP fajitas, add these ingredients to your shopping list:
- Garlic-infused oil – 3 tablespoons
- Red bell peppers – 2 medium
- Optional: Jalapeño pepper – 1 medium
- Uncooked shrimp – 1 pound
- Low FODMAP Taco Seasoning – 1 tablespoon (such as Fody’s Taco Seasoning)
- Corn tortillas – 8
Optional garnishes: green onion tops (green parts only), chopped fresh cilantro, fresh lime juice
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Corn tortillas: In general, the low FODMAP serving is 2 tortillas or 47 grams. If you’re lucky enough to find corn tortillas made without added gums or fiber, the low FODMAP serving bumps up to 3 tortillas or 57 grams.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. Learn more about why it’s okay in my Low FODMAP Garlic and Onion Substitutes post.
Green chili peppers have been tested and are low FODMAP. Chili peppers contain capsaicin which can be a non-FODMAP trigger for some people. Avoid if you suspect spicy food is an issue.
Low FODMAP taco seasoning is an easy way to add flavor to low FODMAP dishes. Many store-bought taco seasonings contain high FODMAP onion or garlic. Instead, I use Fody Foods Taco Seasoning (certified low FODMAP by Monash University) or make my own.
Red bell pepper is a FODMAP free food. Peppers and chili peppers contain capsaicin which can be a non-FODMAP trigger for some people. Avoid if you suspect spicy food is an issue.
Optional garnishes
Green onion tops – the green part of green onions – are low in FODMAPs and should be tolerated by most on the low FODMAP diet. Avoid the white bulb, which is high in FODMAPs. Learn more → Low FODMAP Garlic and Onion Substitutes.
Lime juice is low FODMAP in servings up to 1 cup or 250 grams.
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Low FODMAP Shrimp Fajitas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
Delicious fajitas without onions or garlic? It is possible with these Low FODMAP Shrimp Fajitas! The best part, this quick and easy recipe is perfect for a busy weeknight meal!
Ingredients
- 3 tablespoons garlic-infused olive oil, divided
- 2 medium red bell peppers, seeds removed and sliced into thin strips
- 1 jalapeño pepper, seeds removed and minced (optional)
- 1 pound uncooked shrimp, peeled, deveined, and tails removed
- 1 tablespoon low FODMAP taco seasoning
- 1 tablespoon water
- 8 corn tortillas
Optional garnishes: green onion tops (green parts only), chopped fresh cilantro, fresh lime juice
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot add bell pepper strips and optional jalapeños. Sauté until fork tender; about 8-10 minutes. Remove peppers from pan and set aside.
- Add the remaining 1 tablespoon olive oil to the now-empty pan. Add shrimp; cook 3-4 minutes. Flip and cook 3 minutes more.
- Return peppers to pan and stir in taco seasoning and water. Cook until the shrimp are done and the peppers are warm.
- Serve with corn tortillas and top with optional green onions (green parts only), cilantro, and lime juice.
- Category: Main Dish
- Method: Stove
- Cuisine: Latin American
Megan says
Does this recipe keep well for a day or two after or no? I know that shrimp is ok for a couple of days but will the peppers be slimy after a day? I’m just making this for myself and the whole concept of reducing the recipe by a fourth is giving me a headache. ????
Emily says
Hi Megan, It should keep for a day or two after! The peppers will naturally be softer after cooking, so if you know you’ll want to save some of this for leftovers, you could “undercook” the peppers of the portion you will be saving. 🙂
Megan says
Hi Emily:
Thanks for your reply! I slightly undercooked the peppers so I’m looking forward to taking some for lunch tomorrow! I had some for dinner and it was delicious. A great, easy recipe. I added a very small amount of low Fodmap salsa on top and it was great.
Thanks so much for all of your recipes, I’ve liked every one I’ve tried so far, and I’m recommending your website to all my Low Fodmap/IBS friends.
Thanks again!
★★★★★
Emily says
Aww, thank YOU! I’m so glad you enjoyed this recipe (and others)!!! I appreciate your support, Megan!