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    Home » Seafood » Low FODMAP Shrimp Fajitas

    Low FODMAP Shrimp Fajitas

    Published: Mar 8, 2017 | Updated: Jun 27, 2021 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    Two photos of low FODMAP shrimp fajitas
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    These Low FODMAP Shrimp Fajitas are an onion-free take on the Tex-Mex classic. This 30-minute recipe features 8 flavorful ingredients and can be made in one skillet.

    Three corn tortillas lying flat on a marble surface. Each tortilla is topped with cooked shrimp, sautéed red and green bell peppers, a sprinkle of shredded cheddar cheese, a dollop of sour cream, fresh cilantro and sliced green onion tops.

    Fajitas, a Tex-Mex favorite, are traditionally made with onion and garlic. Although tasty, these ingredients are higher in FODMAPs and are often not well tolerated by many of us living with irritable bowel syndrome.

    This low FODMAP shrimp fajita recipe is inspired by the Tex-Mex classic and uses FODMAP-friendly amounts of ingredients. It features succulent shrimp, tender slices of sautéed bell pepper, freshly-squeezed lime juice, and a hint of heat from (optional) minced jalapeño.

    Serve this simple skillet meal in warm corn tortillas with your favorite toppings like sliced green onion tops, fresh cilantro, low-lactose shredded cheddar, or a small dollop of sour cream.

    Ingredients needed for low FODMAP shrimp fajitas measured out into individual white dishes.

    Shopping list

    To make these low FODMAP fajitas, add these ingredients to your shopping list:

    • Garlic-infused oil – 2 tablespoons
    • Red bell pepper – 1 medium (about 1 cup sliced)
    • Green bell pepper – ½ medium (about ½ cup sliced)
    • Optional: Jalapeño pepper – ½ medium
    • Uncooked medium shrimp – 12 ounces // 340 grams
    • Limes – 1-2 limes to yield 1 tablespoon fresh lime juice
    • Low FODMAP taco seasoning – 2 teaspoons (such as Fody’s Low FODMAP Taco Seasoning)
    • Corn tortillas – 8

    Optional garnishes: Sliced green onion tops (green parts only), chopped fresh cilantro, shredded cheddar cheese, sour cream

    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 for corn tortillas 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. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.

    Green bell pepper is low FODMAP in ½ cup or 75-gram servings. Larger servings contain higher amounts of fructan.

    Jalapeños are low FODMAP in servings of 1 small pepper (or 29 grams). Larger servings contain higher levels of the FODMAP group, excess fructose. Chili also peppers contain capsaicin which can be a non-FODMAP trigger for some people. Avoid if you suspect spicy food is an issue.

    Lime juice is low FODMAP in servings up to 1 cup or 250 grams.

    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. 2022 Update: Monash University retested red bell pepper and found it to contain FODMAPs. A low FODMAP serving of red bell pepper is now considered to be ⅓ cup or 43 grams. Larger servings contain moderate to high amounts of excess fructose. Peppers and chili peppers also 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.

    Cheddar cheese is a low-lactose cheese. A low FODMAP serving is 2 slices or 40 grams.

    Sour cream is low FODMAP in servings up to 2 tablespoons or 40 grams. Larger servings contain higher amounts of lactose.

    A corn tortilla topped with sauteed shrimp and bell peppers, shredded cheddar cheese, sour cream, cilantro, and sliced green onion tops.

    Instructions

    To make these low FODMAP shrimp fajitas, simply:

    A skillet with sautéed slices of red and green bell pepper.

    Heat olive oil in a large skillet over medium-high heat. Once hot, add the red and green bell pepper strips. Cook, stirring occasionally, until the peppers start to soften and brown slightly on the edges, about 6-8 minutes.

    A hand holding a small white bowl of minced jalapeño over a skillet filled with sautéed red and green bell pepper slices.

    Stir in optional minced jalapeño and cook to soften, about 1-2 minutes. Transfer the peppers to a clean plate.

    Sautéed shrimp in a large skillet.

    To the now-empty skillet, add the shrimp. Spread the shrimp out into a single layer leaving a little space in between each piece. Cook for 1-2 minutes. Flip the shrimp, and return the cooked peppers to the skillet.

    A hand holding a small white bowl of low FODMAP taco seasoning over a skillet filled with sautéed shrimp and bell pepper slices.

    Stir in the taco seasoning and lime juice. Continue cooking until the shrimp are fully opaque and cooked through, about 1-2 minutes more.

    Looking into a skillet filled with low FODMAP shrimp fajitas. A plate of warm corn tortillas, and small bowls of cheddar cheese and sliced green onion tops sit in the background.

    Serve the shrimp in warm corn tortillas with optional toppings.

    Storage: Best enjoyed right after preparing. Refrigerate leftovers in an airtight container for use within 2-3 days. Freezing not recommended.

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    A corn tortilla topped with cooked shrimp, tender bell pepper strips, sour cream, cilantro, and shredded cheese.

    Low FODMAP Shrimp Fajitas


    ★★★★★

    5 from 1 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 30 minutes
    • Yield: 4 1x
    • Diet: Low Lactose
    Print Recipe
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    Description

    Low FODMAP Shrimp Fajitas are an onion-free take on the Tex-Mex classic. This 30-minute recipe features 8 flavorful ingredients and can be made in one skillet.


    Ingredients

    Scale
    • 2 tablespoons garlic-infused olive oil
    • 1 medium red bell pepper, seeds removed and sliced into thin strips (about 1 cup strips)
    • ½ medium green bell pepper, seeds removed and sliced into thin strips (about ½ cup strips)
    • ½ medium jalapeño pepper, seeds removed and minced (optional)
    • 12 ounces uncooked medium shrimp, peeled, deveined, and tails removed
    • 1 tablespoon fresh lime juice
    • 2 teaspoons low FODMAP taco seasoning
    • 8 corn tortillas, warmed

    Optional toppings: Sliced green onion tops (green parts only), cilantro, shredded cheddar cheese, sour cream (up to 2 tablespoons per serving)


    Instructions

    1. Heat olive oil in a large skillet over medium-high heat. Once hot, add the red and green bell pepper strips. Cook, stirring occasionally, until the peppers start to soften and brown slightly on the edges, about 6-8 minutes. Stir in optional minced jalapeño and cook to soften, about 1-2 minutes. Transfer the peppers to a clean plate.
    2. To the now-empty skillet, add the shrimp. Spread the shrimp out into a single layer leaving a little space in between each piece. Cook for 1-2 minutes. Flip the shrimp, and return the cooked peppers to the skillet.
    3. Stir in the taco seasoning and lime juice. Continue cooking until the shrimp are fully opaque and cooked through, about 1-2 minutes more.
    4. Serve the shrimp in warm corn tortillas with optional toppings.

    Storage: Best enjoyed right after preparing. Refrigerate leftovers in an airtight container for use within 2-3 days. Freezing not recommended.

    Equipment

    Image of Fody Foods Low FODMAP Taco Seasoning

    Fody Foods Low FODMAP Taco Seasoning

    Buy Now →

    Notes

    Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Tex Mex-Inspired

    Keywords: low FODMAP supper, low FODMAP Tex Mex,

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

    Pin it for later

    A corn tortilla topped with sautéed shrimp and bell peppers, shredded cheddar cheese, sour cream, cilantro, and sliced green onion tops. In the white space above, a black text overlay reads "Low FODMAP Shrimp Fajitas."
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    Reader Interactions

    Comments

    1. Riley says

      June 27, 2021 at 5:07 pm

      At the top it says 12 teaspoons taco seasoning, and at the bottom it says 2. I’m guessing 2 is correct, since 12 seems excessive and you probably would have said 4 tablespoons otherwise, but just wanted to clarify and give you a heads up. Thanks.

      Reply
      • Em Schwartz, MS, RDN says

        June 27, 2021 at 6:58 pm

        Whoops! Yes, 2 teaspoons is the correct amount. Thanks for catching that, Riley!

        Reply
    2. Marion says

      May 21, 2021 at 2:42 pm

      Looks very delicious and easy to make! Will need to try soon!

      Reply
    3. Megan says

      May 05, 2018 at 6:28 pm

      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. ????

      Reply
      • Emily says

        May 06, 2018 at 8:34 am

        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. 🙂

        Reply
        • Megan says

          May 08, 2018 at 8:40 pm

          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

          May 10, 2018 at 6:10 am

          Aww, thank YOU! I’m so glad you enjoyed this recipe (and others)!!! I appreciate your support, Megan!

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