Teriyaki Shrimp
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!
Ingredients
SAUCE:
- 1/4 cup coconut aminos (may sub with tamari or low sodium soy sauce if not paleo / Whole30)
- 2-3 tablespoons sweetener of choice (coconut sugar, honey, monk fruit sweetener - sub with applejuice for Whole30)
- 2 tablespoons apple cider vinegar (may sub with rice wine vinegar if not paleo / Whole30)
- 1/4 teaspoon toasted sesame oil
- 2 garlic cloves , minced
- 1/4 teaspoon grated ginger
- 1 teaspoon arrowroot starch (OR 1/2 tsp xanthan gum for low carb / keto)
- Fine sea salt, black pepper and red chili flakes to taste; optional
FOR THE ZOODLES:
- 12-13 large raw shrimp , peeled and deveined (thaw if using frozen)
- 2-3 tablespoons avocado oil
- salt and black pepper to taste
- 1/4 cup chopped fresh pineapple (may sub with chopped bell pepper for low carb / keto)
- 4-5 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
Optional for Garnish:
- 1 green onion sliced thinly
- sesame seeds
For Meal Prep:
Instructions
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In a medium bowl, whisk together the aminos, sweetener of choice, vinegar, sesame oil, garlic, ginger, arrowroot starch and salt & pepper, to taste.
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In a large bowl, combine shrimp with salt, pepper, and drizzle 1-2 tablespoons of sauce over the shrimp.
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Heat 1-2 tablespoons of oil in a large pan on medium - medium-high heat. Add shrimp and sear 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.
Season to taste with salt, black pepper and/or red chili flakes.
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*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.
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Remove from heat and drizzle extra sauce in the pan over shrimp and serve immediately, garnished with green onions and sesame seeds if desired.
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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.