Spicy Summer Shrimp
Did you know spices like turmeric, ginger and cinnamon are believed to benefit your brain health? These spices contain powerful antioxidants that may possibly reduce harmful inflammation in the brain and body. So, sprinkle on these spices at your next barbecue with this flavorful shrimp dish. Not a shrimp fan? Use chicken breast or a solid white fish like cod.
1 pound extra-large shrimp, shelled and de-veined
2 garlic cloves, sliced
½-inch piece fresh ginger, peeled and sliced
Juice of 1 lime
¼ teaspoon ground turmeric
2 teaspoons ground cumin
¼ teaspoon ground cinnamon
Dash of ground nutmeg
¼ teaspoon kosher salt, optional
¼ to ½ teaspoon crushed red pepper flakes (less if you don’t like it hot)
1 cup nonfat yogurt
- In a food processor or blender, combine the garlic, ginger, lime juice, turmeric, cumin, cinnamon, nutmeg, salt (if using), red pepper to taste and yogurt. Blend well and place in a glass bowl until ready to use.
- Marinate shrimp in yogurt marinade for at least 1 hour. If using wooden rather than metal skewers, soak them in warm water for 30 minutes to prevent burning.
- Use the grill or oven broiler. Lightly coat a grill rack with vegetable oil cooking spray. Thread the shrimp on the skewers and sprinkle with paprika. Grill the shrimp 4 to 6 inches from the source of heat for 1 minute. Carefully turn and sprinkle again with paprika. Cook until the shrimp are cooked through, another 2 to 3 minutes. Serve immediately.
Learn more about spices and your brain health at HealthyBrians.org/nutrition