Bariatric-Friendly Garlic Shrimp Zucchini Noodles
A light, low-carb dinner designed for bariatric patients — tender garlic shrimp tossed with zucchini noodles in a lemon-butter sauce that is easy to digest and packed with protein.
PROTEIN 32g
CALORIES 240
P:E RATIO 2.1
TIME 20m
YIELD 3
P:E 2.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 lb large shrimp, peeled and deveined 32G PROTEIN
3 medium zucchini, spiralized HIGH FIBER
4 cloves garlic, thinly sliced FLAVOR
1 tablespoon butter DAIRY
1 tablespoon olive oil FLAVOR
2 tablespoons lemon juice FLAVOR
1/4 teaspoon red pepper flakes FLAVOR
2 tablespoons fresh parsley, chopped FLAVOR
2 tablespoons grated Parmesan cheese DAIRY
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Best eaten fresh. If storing, keep shrimp and zoodles separate for up to 2 days.
- Batching: For bariatric patients: eat slowly, chew thoroughly, and focus on the shrimp first (protein priority), then the zucchini.
- Reheat: Gently reheat in a skillet over medium heat for 2 minutes. Avoid microwave as zucchini noodles will become watery.
EXECUTION STEPS
01
THE MACRO PREP
Pat shrimp dry and season with salt, pepper, and a pinch of red pepper flakes.
02
HIGH HEAT SEAR
Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink. Remove and set aside.
03
HIGH HEAT SEAR
In the same skillet, melt butter and sauté garlic slices for 30 seconds until golden (not brown).
04
THE MACRO PREP
Add spiralized zucchini noodles. Toss for 2-3 minutes until just slightly tender — do not overcook or they will get watery.
05
STEP 5
Return shrimp to the pan. Add lemon juice and toss everything together.
06
STEP 6
Serve immediately, topped with Parmesan and fresh parsley.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 lb large shrimp, peeled and deveined
- 3 medium zucchini, spiralized
- 4 cloves garlic, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste