Fodys Sheet Pan Low Fodmap Shrimp Fajitas With Salsa Verde Recipes
LOW FODMAP SHRIMP FAJITAS
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.
Provided by Em Schwartz, MS, RDN
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Stir in the taco seasoning and lime juice. Continue cooking until the shrimp are fully opaque and cooked through, about 1-2 minutes more.
- Serve the shrimp in warm corn tortillas with optional toppings.
Nutrition Facts : ServingSize 2 fajitas, Calories 253 calories, Sugar 2.5 g, Sodium 160.3 mg, Fat 8.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 24.8 g, Fiber 4.1 g, Protein 20.3 g, Cholesterol 136.9 mg
SHEET-PAN SHRIMP FAJITAS
I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.
Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
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