Sriracha Shrimp with Zoodles from The MIND Diet Book


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  • By Sarah Koszyk, MA, RDN on
  • January 2nd, 2017


I’m so excited to introduce The MIND Diet book by Maggie Moon, MS, RDN. Her book is a scientific approach to enhancing brain function and helping prevent Alzheimer’s and dementia through food. She has a ton of recipes in the book (including one from me) that will boost memory and improve heart health.

I tested out a delicious recipe: Sriracha Shrimp with Zoodles from the MIND Diet Book. This is now going to be one of our quick, go-to recipes. It has protein from the shrimp, spice from the sriracha, and delicious zucchini and summer squash to make the zoodles. Zoodles are “noodles” made from vegetables. You can use a spiralizer to cut the vegetables into a noodle-like shape. I don’t have a spiralizer, so I just used a knife and cut it really thin. Check out the recipe below.


Maggie included my recipe, Edamame, Amaranth, and Chimichurri Nourish Bowl, in her book, too. The Nourish Bowl is a bundle of love and nutrition in one, well-balanced dish.


You must check out her book, The MIND Diet. Your taste buds and brain will benefit from all the fabulous dishes and memory-optimizing meals.

Sriracha Shrimp with Zoodles from The MIND Diet Book
 
Prep time
Cook time
Total time
 
Enjoy this recipe from the MIND Diet Book by Maggie Moon, MS, RDN.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 2
Ingredients
  • 1 small zucchini
  • 1 small yellow/summer squash
  • 1 tsp olive oil
  • ½ sweet onion, thinly sliced
  • 1 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 dozen raw shrimp, peeled
  • 1-2 tsp sriracha sauce
Instructions

  1. Slice zucchini and squash in a spiralizer to make the noodles. If you don’t own one, use a knife or mandolin to create the julienne-shape. Cut spiraled vegetable noodles into 4 to 6-inch pieces.

  2. In a large skillet or wok, heat olive oil over medium heat. Add onion, garlic, and ginger to oil and cook for about 3 minutes until onion softens. Add in shrimp, and cook until pink and opaque, about 5 minutes. Add in spiralized zucchini and squash to skillet, and cook for about 3 minutes to soften.

  3. Add in sriracha sauce and stir to coat.
Nutrition Information
Serving size: 1 cup Calories: 190 Fat: 7 Saturated fat: 1 Carbohydrates: 16 Fiber: 5 Protein: 19

By Sarah Koszyk, MA, RDN

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