Steamed Shrimp and Cucumber Barley Salad Best Foods to Eat on GLP-1

This salad emphasizes lean protein from steamed shrimp (about 27g protein total) with moderate carbs from barley, helping support satiety in smaller portions. Steaming keeps fat low and texture light, which can feel easier to tolerate. Be careful not to overcook the shrimp, as rubbery texture may worsen nausea. Chilling the salad for 15 minutes also improves palatability and makes it more refreshing when appetite is reduced.

Pearl barley adds gentle, steady carbohydrates (about 34g total carbs in the dish) that pair well with protein for balanced energy. Cucumber and cherry tomatoes contribute hydration, light fiber, and freshness without heaviness. Combined with lemon and dill, they keep the dish bright and easy to eat. For best results, chill the salad before serving and avoid overcooking shrimp to maintain a pleasant texture.

At around 296 kcal per serving, this dish provides a balanced macro profile: roughly 46% carbs, 36% protein, and 18% fat. The high protein supports fullness, while the moderate fat from olive oil keeps digestion gentle. This balance works well for smaller appetites. To maintain comfort, steam shrimp just until pink and curled, and chill the salad briefly to enhance texture and ease of eating.