Easy Teriyaki Shrimp Vegetable Noodles
Easy Teriyaki Shrimp Vegetable Noodles takes about 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 343 calories, 26g of protein, and 9g of fat per serving. For $4.02 per serving, you get a main course that serves 4. A couple people made this recipe, and 41 would say it hit the spot. It is a rather expensive recipe for fans of Japanese food. This recipe from My Suburban Kitchen requires water, zucchini, honey, and shrimp. Overall, this recipe earns a great spoonacular score of 81%. If you like this recipe, take a look at these similar recipes: Easy Teriyaki Shrimp Vegetable Noodles, Teriyaki Vegetable Stir-fry with Ramen Noodles, and Teriyaki Zucchini “Fried” Noodles with Shrimp, Peppers, Onions and Broccoli.
Servings: 4
Ingredients:
1 bell pepper, sliced
1/4 cup tamari, soy sauce or coconut aminos
1 tsp grated, fresh ginger
3 cloves garlic, minced
1 Tbsp honey (leave out for W30)
1/2 onion, sliced
1 cup pineapple chunks
3 Tbsp NAKANO Rice Vinegar.jpg)
Salt and Pepper
2 Tbsp sesame oil (or oil)
1 lb shrimp, peeled and deveined
1 Tbsp tapioca starch
2 Tbsp cold water
3-4 zucchini, spiralized into noodles
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
1. Heat oil in large skillet over medium heat. Add onion and cook for 1-2 minutes. 2. Season shrimp with salt and pepper. Add to skillet and cook for 1-2 minutes on each side. Stir in bell pepper slices and pineapple. 3. In a small bowl, whisk together tamari, honey, rice vingar, garlic and ginger. Add to skillet and bring to a boil. Reduce heat to simmer. In a small bowl, whisk together tapioca starch and water. Stir into skillet. Add zucchini noodles and cook for 2-3 minutes or until sauce has thickened. Serve immediately.
Step by step:
1. Heat oil in large skillet over medium heat.
2. Add onion and cook for 1-2 minutes.
3. Season shrimp with salt and pepper.
4. Add to skillet and cook for 1-2 minutes on each side. Stir in bell pepper slices and pineapple.
5. In a small bowl, whisk together tamari, honey, rice vingar, garlic and ginger.
6. Add to skillet and bring to a boil. Reduce heat to simmer. In a small bowl, whisk together tapioca starch and water. Stir into skillet.
7. Add zucchini noodles and cook for 2-3 minutes or until sauce has thickened.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
