Pesto Shrimp with Summer Squash

Fresh flavors, protein focused, bariatric friendly recipe

Okay post-op friends. I’ve got another great shrimp recipe for you!

I love the flavors in this recipe – the pesto and my favorite seasonings for sure. I also really love the texture. I’m a fan of summer squash with a little crunch still left compared to mostly softened so between the texture and the flavors of this recipe, I’m putting it up there on my go-to list!

I also love how fresh and summer like it feels. The pesto brings that vibrant fresh basil taste and the tomatoes are an awesome compliment!

Many post-bariatric surgery patients do well with shrimp. It’s a lean protein source that is not super dense compared to beef or chicken breast. Those solid proteins are AWESOME for hunger and portion control (and therefore weight loss) but it is nice to change it up with shrimp!

Enjoy more shrimp recipes for Gastric Sleeve, Bypass, DS and band patients below!

Spicy Shrimp Burrito Bowl

Mexican Shrimp Salad – *Members with Video*

Garlic and Basil Shrimp and Tomatoes

Pesto Shrimp with Summer Squash

Course: Main Dish

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 112kcal

Author: Steph Wagner

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Montreal steak seasoning, divided
• 1 medium yellow squash, sliced
• 1 medium zucchini squash, sliced
• 1 tbsp jarred pesto
• 1 roma tomato, sliced

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Instructions

• Toss shrimp with 1 tbsp seasoning. Heat large skillet to medium high heat and cook, stirring occasionally.
• Meanwhile toss squash rounds with remaining 1 tbsp of seasoning. Remove shrimp to large bowl or dish and add squash to pan.
• Remove squash and add to bowl with shrimp. Add pesto sauce and toss. Serve with sliced tomatoes.

Nutrition

Serving: 3oz | Calories: 112kcal | Carbohydrates: 3g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 922mg | Potassium: 397mg | Fiber: 1g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 24mg | Calcium: 206mg | Iron: 3mg