When you have neuropathy, being mindful of your diet is crucial. Eating foods that help regulate blood sugar and reduce inflammation provides the foundational support your nerves need. This delicious Mediterranean dish is mostly protein and vegetables, designed to help stabilize your numbers, minimize inflammation, and support long-term nerve health.

While a healthy diet, like this recipe, provides long-term benefits, nerve discomfort and the burning, tingling pain of neuropathy can be debilitating. That’s why many individuals managing neuropathy use a dual approach: internal nourishment and targeted, topical relief.

The Benefits of Shrimp for Nerve Comfort

Shrimp, as a lean protein, offers nutritional support for individuals managing neuropathy, particularly diabetic neuropathy:

• Protein: Shrimp is a lean protein source that helps stabilize blood sugar levels by slowing carbohydrate digestion—a key factor in managing diabetic neuropathy symptoms.

• Omega-3 Fatty Acids: Shrimp contains healthy fats, including omega-3 fatty acids, which a study on mice found helped speed up nerve regeneration and reduce neuropathic pain.

• Vitamin B & B12: These essential vitamins found in shrimp are important for nerve cell repair and growth, promoting overall nerve health support.

• Astaxanthin: This powerful antioxidant found in shrimp possesses anti-inflammatory properties, helping to reduce the systemic inflammation often linked to nerve discomfort.

Red Onions: Natural Anti-Inflammatory Support

Red onions are rich in antioxidants, notably quercetin, which have potent anti-inflammatory and neuroprotective properties.

• Antioxidant Effects: Onions fight cellular damage from free radicals, which is important for protecting sensitive nerve cells.

• Anti-inflammatory Effects: The compounds in onions help reduce inflammation in nerve tissues, contributing to nerve comfort.

Tomatoes: Low-Glycemic and Neuroprotective

Tomatoes support neuropathy management due to their low-glycemic index and antioxidant power, which helps protect against damage.

• Blood Sugar Regulation: As a low-glycemic food, tomatoes release glucose slowly, which is vital for maintaining the stable blood sugar levels needed to manage diabetic neuropathy.

• Antioxidant Protection: Compounds like lycopene and alpha-lipoic acid protect nerve cells from free radical damage and are known to support nerve function and healing.

Targeted Relief: Your Dual Approach to Neuropathy Pain

Diet provides the building blocks, but for immediate relief from the tingling, burning, and muscle spasms, a topical solution is often needed.

Just as the ingredients in this recipe fight inflammation internally, the NRT Neuropathy Relief Cream provides powerful anti-inflammatory and pain-blocking relief externally, penetrating deep to soothe damaged nerves.

Why NRT Neuropathy Relief Cream Works:

• Rapid Topical Pain Relief: The cream is formulated to help block pain signals and deliver soothing relief exactly where you need it.

• Anti-Inflammatory Action: Key natural ingredients like Tea Tree, Gotu Kola, and Peppermint Oil provide strong anti-inflammatory properties to reduce swelling around nerve tissues.

• Reduces Spasms: It is specifically designed to help reduce muscle spasm and nerve pain, offering greater comfort and improved mobility.

• Promotes Nerve Vitality: The formula supports the body's natural process of nerve regeneration and protection.

Easy Greek Shrimp Recipe (Shrimp Saganaki)

This Shrimp Saganaki recipe is cooked in a flavor-packed tomato sauce and finished with fresh herbs, feta cheese, and olives. While it only takes 30 minutes to make, it's elegant and nutrient-dense—perfect for supporting your nerve health.

Easy Greek Shrimp Recipe (Shrimp Saganaki)

• ▢ 1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
• ▢ Kosher salt
• ▢ Black pepper
• ▢ 1 1/2 teaspoons dry oregano, divided
• ▢ 1 1/2 teaspoons dry dill weed, divided
• ▢ Pinch red pepper flakes
• ▢ 6 garlic cloves, minced, divided
• ▢ Extra virgin olive oil, I used Early Harvest Greek EVOO
• ▢ 1 large red onion, chopped
• ▢ 1 26- ounce can diced tomato, drain only some of the liquid
• ▢ Juice of 1/2 lemon, more for later if you like
• ▢ Chopped fresh mint leaves, a generous handful
• ▢ Chopped fresh parsley leaves, a generous handful
• ▢ 2 ounces Greek feta cheese, more if you like
• ▢ 6 pitted Kalamata olives, chopped (optional)

1. Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil and toss to combine. Set aside for now.
2. In a large heavy skillet (I used this cast iron skillet), heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
3. Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)
4. Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives. If you like, add a splash of lemon juice or more red pepper flakes to your taste.
5. Serve over plain orzo, your favorite grain, or your favorite crusty bread to sop up the delicious sauce. Enjoy!

• Tip for juicy shrimp: The most important thing here is not to overcook the shrimp. Shrimp will start off translucent, gray, and a bit flimsy. They are done when they turn completely opaque and pink in color with bright-red tails.
• What to serve with Greek shrimp? If you’ve prepared orzo or your favorite grain as a bed for this saucy shrimp, you can also prepare a traditional Greek salad and some classic hummus as starters to your meal.
• Storage tip: Leftovers should be stored in tight-lid glass containers and refrigerated. If properly stored in the fridge, this shrimp will keep well for 2 to 3 days. It will taste good even at room temperature. If you need to reheat it, use medium heat just to warm through (avoid heating for too long, or shrimp will turn rubbery.)