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. 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

 

Print

Prep time

8 mins

Cook time

12 mins

Total time

20 mins

 

Enjoy this recipe from the MIND Diet Book by Maggie Moon, MS, RDN.

Author: By Jennifer Lynn-Pullman, MA, RDN, LDN

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

3.4.3177

For more delicious Asian-inspired recipes, check out:
Healthiest Rainbow Shrimp Spring Rolls
Tofu Summer Rolls
Homemade Vegetarian Sushi with Miso Soup and Edamame
Quick & Easy Turkey or Chicken Lettuce Cups
Kimchi Fried Rice
Sriracha Salmon and Bok Choy with Furikake Rice
Korean Beef Bulgogi Bowl
Chicken Rainbow Vegetable Stir-Fry
Sweet and Sour Vegan Stir-Fry
Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs

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