Bariatric-friendly Chipotle Shrimp and Salad recipe, specially crafted for those on a weight loss surgery journey. Succulent shrimp, marinated in smoky chipotle spices, take center stage in this protein-packed dish suitable for Gastric Sleeve, Gastric Bypass, Duodenal Switch.
If you have a hand blender - add 1/4 cup vinegar, 1 tbsp oil, cilantro, garlic, and chipotle pepper to a small bowl and blend. Otherwise, add to a blender or food processor. Reserve 2 tbsp of the mixture.
Add the remaining mixture to a large bowl and add thawed shrimp. Toss well to coat.
To the reserved mixture add the other 1 tbsp olive oil and 1 tbsp red wine vinegar. Whisk and season with 1/4 each salt and pepper.
Combine chopped romaine, bell pepper, and avocado. Toss with the dressing from the previous step.
Heat a large skillet to medium heat. Add shrimp and cook about 4 minutes per side, until opaque throughout. Add cooked shrimp to tossed salad.
Notes
Serving size is for 3 oz of shrimp and 1 cup of salad - there will be variances in serving sizes due to differences in ingredients. For bariatric surgery patients my encouragement is to eat two bites of the protein to one bite of the veggies. This won't equate to exactly the serving size on the label. Be at peace your pouch will let you know what is right for you and it's okay to best guess the nutrition information for your food journal.