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!
- 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
- 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.
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.