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.
Recipe type: Entree
Cuisine: Asian
Serves: 2
  • 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
  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
Recipe by Sarah Koszyk at