Shrimp Teriyaki with Zucchini Noodles
2-1-2-1 Meals: undefined
Reset 7: undefined
MAKES: serving
Ingredients
12 oz Shrimp, peeled, deveined and thawed
2 Tbsp Coconut Oil
4 Cups Zucchini Noodles
1 Cup Pineapple Chunks
Sea Salt and Pepper to taste
1 tsp Sesame Seeds
Red Chili Flakes (optional)
Sauce:
2 Tbsp Tamari Sauce or Coconut Aminos
½ tsp Honey
1 ½ Tbsp Rice Vinegar
1 Clove Garlic, minced
¼ tsp Ginger, grated
½ Tbsp Corn Starch
1 Tbsp Water
Sea Salt and Pepper to taste
Directions
In a small bowl mix the ingredients for the sauce together.
In a separate bowl, season the Shrimp with Salt and Pepper and drizzle 1 Tbsp of the sauce on top. Allow to marinade for about 30 minutes.
In a large skillet, heat coconut oil on medium heat. Add the Shrimp and cooked until done throughout. Remove the Shrimp and set aside.
Add the Pineapple and remaining sauce into the skillet and increase the heat to high. Keep stirring as the sauce begins to bubble and thicken. You can add a little water at a time if the sauce gets too thick.
Season with Salt, Pepper and Red Pepper Flakes (optional).
Add the Zucchini Noodles to the pan and toss to coat with the sauce. Cook for another 2 minutes.
Top with Shrimp and Sesame Seeds before serving.