One Pan Teriyaki Shrimp Zoodles {Zucchini Noodles} is the perfect easy gluten free (or paleo) weeknight meal! Best of all, it takes only 30 minutes to make in just one pot and is so much healthier and better than takeout! Great for Sunday meal prep and leftovers make delicious lunch bowls for work or school lunchboxes! Plus Video!

Teriyaki Shrimp Zoodles + Meal Prep

One Pan Teriyaki Shrimp Zoodles {Zucchini Noodles} makes a great easy weeknight meal! Best of all, it takes about 30 minutes to make in just one pot and is much healthier and better than takeout! 

Course Main Course
Cuisine Asian
Keyword homemade take out recipe, shrimp, teriyaki, zoodles recipe, zucchini noodles recipe
Prep Time 14 minutes
Cook Time 9 minutes
Total Time 23 minutes
Servings 4 servings
Calories 191 kcal
Author Kelly



  • 1/4 cup coconut aminos OR low sodium soy sauce / gluten free tamari
  • 2-3 Tablespoons erythritol OR monk fruit OR coconut sugar / honey
  • 2 Tablespoons apple cider vinegar OR rice vinegar
  • 1/4 teaspoon sesame oil
  • 2 garlic cloves minced
  • 1/4 teaspoon grated ginger
  • Himalyan salt, black pepper and red chili flakes to taste; optional


  • 12-13 large shrimp thawed and peeled
  • 2-3 Tablespoons avocado oil coconut oil, butter OR olive oil
  • salt and black pepper to taste
  • 1 bell pepper chopped (I used yellow)
  • 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler

Optional for Garnish:

For Meal Prep:

  • Lunch containers
  • 1/2 teaspoon xanthum gum (OR 1 teaspoon arrowroot starch + 2 teaspoons water)


  1. In a medium bowl, whisk together the aminos, sweetener of choice, vinegar, sesame oil, garlic, ginger, salt & pepper - to taste.

  2. In a large bowl, combine shrimp with salt, pepper, and drizzle 1-2 tablespoons of sauce over the shrimp.
  3. Heat 1-2 tablespoons of oil in a large skillet / sauté pan on medium - medium-high heat. Add shrimp and cook for 1 minute, turning halfway, until almost pink and cooked through. Add in the bell peppers and cook for another minute, until slightly softened. Pour in the sauce and turn the heat to high. Add xanthum gum (if using) OR arrowroot starch slurry and allow the sauce to bubble and thicken while stirring - add more water, only as needed - a little at a time if the sauce is too thick. Season to taste with salt, black pepper and/or red chili flakes.

  4. *If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  5. Remove from heat and drizzle extra sauce in the pan over shrimp and serve immediately, garnished with green onions and sesame seeds if desired.
  6. For meal prep: Divide evenly into lunch containers. Store in fridge for up to 3 days.

Recipe Video

Recipe Notes

*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.

Nutrition Facts
Teriyaki Shrimp Zoodles + Meal Prep
Amount Per Serving (1 serving)
Calories 191 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 6g7%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.