Pesto Grilled Shrimp and Squash
Pesto Grilled Shrimp and Squash
Shrimp is a wonderful bariatric protein source! So fast and easy to cook with several options to flavor it with. Many patients do well with the texture of shrimp…as long as it keeps them full enough!
More dense protein sources like beef and chicken breast can be hard to “fit comfortably” into the little pouch and take tremendous focus to keep the bites small and the speed slow to make it all work well. Reference this video called “the highlighter marker” for a visual on fitting things in the pouch!
Shrimp often goes well but can leave you hungry sooner. Just pay attention to this! You may not notice any difference in when you feel hungry while some patients will say “yep…that did NOT stay with me!” In that case, you may want to substitute or even just add chicken breast to the dish for a longer lasting meal.
I love the flavor of grilled squash so I took the time to throw my veggies on the grill and still cooked the shrimp on the stovetop. I figured I wouldn’t have to worry about if the shrimp would fall through my grill basket. If you would rather just deal with one skillet to clean you can remove the shrimp and then saute the squash and skip the grill.
Below are more shrimp recipes for bariatric patients!
Pesto Grilled Shrimp and Squash
Ingredients
- 1 lb jumbo shrimp, peeled and deviened
- 1 large yellow squash, sliced
- 1 large zucchini squash, sliced
- 2 Roma tomatoes, sliced
- 2 tbsp grill seasoning of choice Recommend Montreal Steak
- 1 tbsp jarred pesto
- 2 tbsp shredded parmesan cheese optional
Instructions
- Toss raw shrimp with 1 tbsp grill seasoning. Heat a nonstick skillet to medium high heat and spray with cooking spray. Cook the shrimp approximately 4-5 minutes or until pink and no longer opaque. Remove to a large bowl or serving dish with lid and cover.
- Heat an outdoor grill to high heat. Toss yellow squash and zucchini squash with remaining 1 tbsp seasoning. Pour into grill basket and grill approximately 8 minutes, stirring occasionally. *This can also be done on the stove top. Remove from heat and add to bowl with shrimp.
- Add pesto to the bowl of shrimp and squash and toss to coat. Add parmesan cheese and toss again.
- Divide over four plates and serve with sliced tomato.