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! 🙂
Low Fodmap Shrimp Fajitas
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Prep Time: 10 mins -
Cook Time: 20 mins
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Total Time: 30 mins
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Yield: 4 -
Category: Main Dish -
Method: Stove -
Cuisine: Latin American
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Pin RecipeDescription
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 Tbsp. garlic-infused olive oil, divided
- 2 bell peppers, seeded and sliced into thin strips
- 1-2 jalapeños (or another chili) peppers, seeded and minced, optional
- 1 lb. uncooked shrimp, peeled, deveined and tails removed
- 1 Tbsp. low FODMAP taco seasoning
- 1 Tbsp. water
- 8 corn tortillas
- Green onions (green parts only), sliced
- Fresh cilantro, chopped
Instructions
- Heat 2 Tbsp. 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 remaining 1 Tbsp. 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 shrimp are done and peppers are warm.
- Serve with corn tortillas and top with green onions (green parts only) and cilantro.
Notes
Bell Peppers: The low FODMAP serving sizes is 1/2 cup or 52 grams. As of January 2018, only red and green peppers have been tested. Although unlikely, orange and yellow bell peppers may not be tolerated by all individuals.
Jalapeños: Jalapeño and chili peppers are considered low FODMAP, however, spicy foods containing capsicum may not be tolerated by all individuals.
Green onions: The green top portion of green onions or scallions are low in FODMAPs. However, FODMAPs are concentrated in the white bulb portion, which should be avoided during FODMAP elimination phase.
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!