Garlic & Basil Shrimp with Tomatoes – WLS Recipes

Steph Wagner

June 19, 2014

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Garlic & Basil Shrimp with Tomatoes – WLS Recipes


Garlic & Basil Shrimp with Tomatoes // Weight Loss Surgery Recipes // Food Coach Me

You know what I love about this meal?? I can have the ingredients on hand as a “back up meal” and not worry about it going bad.

Frozen shrimp, canned tomatoes and a packet of seasoning are all you need to keep in the house to put this together. If you can add shaved parmesan and some basil on top…then you’re really rolling in it.  So when you have been out of town and just got home but don’t know what to do for a meal…you’re set. Or if you had plans to go out to eat with friends and they had to cancel, you’re still set. I love back up meals!

One trick I have when using frozen shrimp is to pull out my salad spinner. I remove the mesh bowl inside and place the frozen shrimp in there. Then I run cold water and toss them around to thaw. They thaw so quickly it’s really easy to work with. Then I toss the tails in the large bowl from my salad spinner pictured below. When the shrimp has been thawed and the tails removed, I clean out the bigger bowl and move the shrimp over to it. Then I had the seasoning packet & vinegar and stir!


Then I use Muir Glen® Diced Tomatoes. I love the Muir Glen® products and (disclosure) they sent me a care package for my birthday to try more of their canned tomato products! Perfect example of great food items to keep on hand.

One last trick and then you’ll find the full recipe instructions below. I’ve been growing fresh basil which makes everything taste beautiful. To chop fresh basil (or any fresh herb) super easily, place the leaves in the bottom of a small bowl and then use kitchen shears and snip around the bowl until the are shredded/chopped!

I'm convinced there are few things easier than cooked frozen shrimp when it comes to make a high protein, bariatric friendly meal! I used it for ceviche for a lunch or for this easy Shrimp and Tomatoes dinner! Gastric Sleeve or Bypass patients often do well with shrimp so keep it on hand! #gastricsleeverecipes #gastricbypassrecipes #duodenalswitch #weightlosssurgerydiet #shrimp #highproteineasymeal

Garlic & Basil Shrimp with Tomatoes - WLS Recipes

Course: Main Dish
Cuisine: Italian, Stove Top
Keyword: Dairy Free
Servings: 4 servings
Calories: 110kcal
Author: Steph Wagner
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  • 1 lb medium frozen shrimp
  • 1 (14.5 oz) can Muir Glen® Diced Tomatoes
  • 2 tbsp Light Italian Dressing
  • 2 tbsp grated parmesan cheese
  • 2 tbsp fresh chopped basil


  • Thaw shrimp by running under cold water and remove tails. Place in a large bowl and add Italian dressing. Let marinade while pan heats.
  • Heat a non-stick pan to medium and spray with olive oil or cooking spray. Add shrimp and cook about 5 minutes, stirring on occasion.
  • Add tomatoes; stir a few more times and cook about 2-3 minutes.
  • Remove from heat and scoop onto serving plates. Add grated parmesan cheese and shaved parmesan cheese.


Serving: 3oz | Calories: 110kcal | Carbohydrates: 6g | Protein: 30g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 989mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 2mg
Nutrition Facts
Garlic & Basil Shrimp with Tomatoes - WLS Recipes
Amount Per Serving (3 oz)
Calories 110 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 288mg96%
Sodium 989mg43%
Potassium 103mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 79IU2%
Vitamin C 5mg6%
Calcium 195mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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