Low Residue Shrimp Recipe

These low residue shrimp are pan-seared and lightly basted in a simple butter sauce with no garlic, spices, or acidic flavors. The dish cooks in 10 minutes and is perfect served with white rice or soft pasta for a complete low fiber meal. Ideal for those needing gentle-on-the-gut options.

Ingredients Needed:

• 1½ tbsp olive oil: for sautéing.
• 1 lb shrimp: peeled, deveined, tails removed.
• ½ tsp salt (optional): for light seasoning.
• 2 tbsp unsalted butter (divided): creates a light, gentle sauce.
• 1 tsp lemon juice (optional): only if tolerated.
• 1 tsp water (optional): to thin sauce if needed.

How To Make Low Residue Shrimp:

Heat the Oil:
Warm olive oil in a large non-stick skillet over medium-high heat until hot but not smoking.

Cook the Shrimp:
Place shrimp in a single layer in the pan. Cook for 1 minute without stirring. Lightly season with salt if using.

Turn & Sauté:
Stir and cook shrimp until they start turning pink—about 1 more minute.

Add Butter & Simmer:
Lower the heat to medium. Add 1 tbsp butter. Stir gently as it melts and coats the shrimp.

Optional Finish:
Add remaining 1 tbsp butter and a small splash of lemon juice if tolerated. Simmer another 2 minutes until shrimp are opaque and sauce is smooth. Add a spoonful of water if the sauce gets too thick.

Serve:
Serve warm with plain white rice or soft noodles. No sauces or garnishes needed.

Recipe Tips:

• Use peeled, tail-off shrimp for easy chewing and digestion.
• Avoid all seasonings and herbs that may irritate the gut.
• Don’t overcook—shrimp should be tender, not rubbery.
• Pair with soft, low residue sides like white rice or plain white pasta.

How to Store & Reheat:

• Room Temperature: Don’t leave out more than 1 hour.
• Fridge: Store up to 2 days in an airtight container.
• Reheat: Warm gently in a non-stick skillet or microwave in 30-second intervals until hot.

Nutrition Facts (Per Serving Approximate):

• Calories: 210
• Sodium: 170 mg
• Protein: 22 g
• Fat: 12 g
• Carbs: 1 g
• Fibre: 0 g
• Sugar: 0 g

FAQs

Is shrimp allowed on a low residue diet?
Yes, peeled and deveined shrimp are low fiber and easy to digest—great for a bland diet.

Can I use garlic or pepper for flavor?
No. Garlic and red pepper flakes are not allowed on a low residue plan due to gut irritation risk.

What’s a good side for low residue shrimp?
Pair with white rice, plain pasta, or white bread for a soft, low fiber meal.

Can I use lemon juice?
Only a small splash if tolerated. Lemon is acidic and may bother some people.

Are herbs like parsley okay?
No. Fibrous herbs like parsley should be avoided on a low residue diet.

Try More Recipes:

• Low Residue Salmon Recipe
• Low Residue Fish Fingers
• Low Residue Fried Fish

Low Residue Shrimp Recipe

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

210

kcal

Tender shrimp gently sautéed in a mild butter sauce, perfect for a bland, low fiber diet.

Ingredients

• 1½ tbsp olive oil

• 1 lb peeled, deveined shrimp
  

• ½ tsp salt (optional)
  

• 2 tbsp unsalted butter
  

• 1 tsp lemon juice (optional)
  

• 1 tsp water (optional)

Directions

• Heat oil in non-stick pan over medium-high heat.
• Add shrimp in single layer. Cook 1 minute without stirring.
• Turn shrimp. Cook another minute until starting to pink.
• Lower heat. Add 1 tbsp butter and stir gently.
• Add second tbsp butter and lemon juice (if using). Simmer 2–3 minutes.
• Add water to thin sauce if needed. Serve hot.