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Bariatric Shrimp Recipes

Bariatric surgery patients can eat shrimp as a protein-packed meal. It’s a great source of selenium, an antioxidant that helps support the thyroid, and vitamin B12, which boosts metabolism.

We’ve rounded up a few delicious bariatric shrimp recipes that will help you meet your protein goals! Plus, they’re easy to make at home.

Spicy Cajun Shrimp on Grits with Garlic Kale Saute

The shrimp in this dish are seasoned with Cajun seasoning and served on top of cheesy grits. It is a quick and easy meal that you can make for your family in less than 30 minutes.

You can also adjust the recipe by adding sausage or mushrooms to the skillet. Just make sure to adjust the cooking time accordingly so that you don’t overcook the grits or shrimp.

There is no better way to end a meal than with a bowl of creamy, cheesy grits and savory shrimp. This recipe is simple enough to make it a regular dinner in your family, but you can also serve it for brunch with a side of sauteed greens or a crusty slice of bread.

The ingredients in this dish are easy to find and are a pantry staple. The key is to use fresh caught wild Georgia white shrimp and heavy cream. This will give the dish the best taste and texture.

To make the grits, cook 2 cups of water in a medium saucepan over medium heat. Stir in all of the ingredients and bring to a boil, then reduce the heat and simmer until the grits are cooked through and tender. Remove from heat and stir in shredded cheese while the grits are still warm.

For the shrimp topping, mix shrimp, minced garlic, and cajun seasoning in a mixing bowl. Melt 2 tablespoons butter in a frying pan over medium-high heat and add the shrimp in a single layer. Cook 1.5-2 minutes per side until pink and cooked through.

To serve, spoon 1 cup of grits into a serving bowl and divide the shrimp mixture among bowls. Garnish with green onions or chives and enjoy!

Cilantro-Lime Grilled Shrimp with Roasted Poblano Sauce

A quick and easy recipe for grilled shrimp skewers with a tangy cilantro lime sauce. This recipe is a great appetizer for parties or a light lunch.

You can also serve this recipe as the main course with a side of rice, veggies and/or a salad. It’s also a perfect low carb meal.

The shrimp are marinated in a citrusy, peppery cilantro lime marinade before grilling. Then they’re topped with a simple grilled pineapple salsa for a summery taco dish!

In this roasted poblano sauce, hearty grilled poblanos are blended with light sour cream, garlic, cilantro and lime juice to create a creamy, tangy sauce. This sauce is versatile and goes well with steak, chicken, fish and pasta.

To make the sauce, char the poblanos over high heat on a gas stove or grill, turning as needed to brown all sides. Once charred, discard the skins and cut them into pieces.

Place the charred peppers in a food processor with the remaining ingredients for the sauce and pulse until smooth, scraping down the sides as necessary. You can use a blender if you don’t have a food processor, but the texture will likely be a little thicker.

This sauce is perfect for pairing with grilled meats, chicken or fish as a dipping sauce, or stirred into pasta to create a delicious Mexican spaghetti. You can also store the sauce in the refrigerator for up to 5 days, and the top will still taste great!

This recipe is an excellent bariatric option because it’s low in calories, and contains no sugar. It’s also a great recipe to add protein and fiber to your diet as shrimp is high in both.

Southwestern Shrimp Cake with Asparagus and Bell Pepper Salsa

A healthy take on the popular shrimp and grits dish, this recipe incorporates turkey kielbasa to deliver a bariatric friendly version of the classic combo. The result is a surprisingly light meal that delivers all the flavor with minimal fat and calories. The best part? It comes together in less than 30 minutes.

One of the coolest things about this southwestern shrimp cake is that it’s made with ingredients you probably already have in your kitchen. It’s also a cinch to make, and it will satisfy your taste buds in the blink of an eye. This is a must try for your next bariatric meal, especially if you are looking for something that won’t break the bank.

Served with a bowl of salsa in a similar style, this dish is sure to please the palate. The ingredients are a mix of red and green bell peppers, onion and a healthy dose of cilantro, resulting in a brightly colored and tasty dish. The ingredients are mixed and then tossed in the microwave for a mere 90 seconds before serving, and this is a great way to use up any leftovers from your other bariatric main courses.

This southwestern shrimp cake is the best thing to come out of my kitchen in years and is worth a look for any hungry bariatric eater. The secret to success is the quality of the ingredients.

Coconut Shrimp with Spicy Mango Sauce

Coconut shrimp are a fun and flavorful appetizer or snack that gives you the taste of the tropics. They are made with crispy coconut layered over fresh shrimp baked instead of fried, and they’re topped with a delicious mango dipping sauce!

To make these, start by toasting the shredded coconut. Spread it out on a parchment-lined baking sheet and bake it for about 3-4 minutes, or until it starts to turn slightly brown. This keeps the shrimp super crispy while also enhancing their natural sweetness!

While the shrimp are baking, prepare the mango dipping sauce. Add all of the ingredients to a blender and blend until smooth. Refrigerate the sauce until it’s ready to serve.

Next, dredge each shrimp in the flour mixture first, shake off the excess and then dip them in the egg wash, then finally in the coconut breadcrumbs, pressing to make sure the shrimp are coated evenly. Once all the shrimp have been coated, place them on a tray and bake for about 10 minutes until they are golden and crisp on both sides, then serve with the mango sauce for dipping!

These shrimp freeze very well, so you can make them ahead of time and store them in the freezer. Frying them from frozen is a bit tough, so they’re better served hot.

Garlic-Basil Pasta with Shrimp

Pasta is a classic Italian dish that is always a crowd pleaser. It can be made in a variety of ways and is easy to make on a weeknight. This garlic-basil pasta with shrimp is a delicious and quick dinner that is full of flavors that are sure to please.

The sauce in this shrimp pasta recipe is creamy and luscious. The sauce is bursting with fresh basil, lemon zest, garlic, butter and Parmesan cheese. It tastes just like the one you get at a restaurant, but it’s made in your own kitchen!

Start by cooking your pasta according to package instructions. Drain and save about 1/2 cup of the pasta water before you add it to the sauce. It will help the sauce thicken and coat the pasta.

Meanwhile, saute your aromatics in a large skillet over medium heat until softened. Next, add your garlic and red pepper flakes. Cook until fragrant, about 30 seconds.

Once your aromatics are done, add in the shrimp and cook until pink. You don’t want to overcook the shrimp, as they will be rubbery and tough.

You can use whatever type of pasta you prefer. Penne pasta is my favorite, but this recipe also works well with fettuccine or even cheese tortellini!

Serve this pasta with a side salad and a glass of wine. It’s a perfect meal for a date night or a quick and easy weeknight dinner.

If you love seafood, you’ll definitely want to give this dish a try! The shrimp cooks up really quickly and is a great protein choice for a weeknight meal. Served with a simple side salad and garlic bread, this recipe will be a hit!

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