Name: Teriyaki Shrimp Zoodles + Meal Prep
Prep time: 14 min
Cook time: 8 min
Yield: 3-4 servings
Ingredients: [b]Sauce[/b]; 1/4 cup low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version); 1-2 tablespoons corn starch (or use arrowroot powder or tapioca starch for a paleo version); 2-3 tablespoons honey, coconut sugar or low calorie sweetener of your choice (depending on how sweet your preference is); 2 tablespoons rice vinegar; 2 garlic cloves, minced; 1/3 teaspoon grated ginger; 2 tablespoons water (plus more as needed to thin out sauce); Salt, black pepper and red chili flakes to taste, optional; [b]For the zoodles[/b]; 12-13 large shrimp, thawed and peeled; 2-3 tablespoons cooking oil; Salt and black pepper, to taste; 1/3 cup pineapple chunks; 5-6 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler; [b]Optional: [/b]; 1 green onion, sliced thinly; Sesame Seeds (1/2 teaspoon); [b]For meal prep[/b]; Lunch containers

Teriyaki Shrimp Zoodles make a great easy meal! Best of all, it takes about 30 minutes to make!

Spiralizing can be so much fun for you and the kids. (This is the one we use.)

MAKE AHEAD-TIPS FOR THIS ONE POT TERIYAKI SHRIMP ZOODLES

spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
cut pineapples and store in the fridge the day before in an airtight container
make sauce ahead of time and store in an airtight container in the fridge
great for Sunday meal prep or divide into lunch bowls for school or work – I use this lunch container

Yields 3-4 servings

Teriyaki Shrimp Zoodles + Meal Prep

14 minPrep Time

8 minCook Time

22 minTotal Time

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Ingredients

Sauce

1/4 cup low-sodium soy sauce ( gluten free tamari or coconut aminos for a paleo version)

1-2 tablespoons corn starch (or use arrowroot powder or tapioca starch for a paleo version)

2-3 tablespoons honey, coconut sugar or low calorie sweetener of your choice (depending on how sweet your preference is)

2 tablespoons rice vinegar

2 garlic cloves, minced

1/3 teaspoon grated ginger

2 tablespoons water (plus more as needed to thin out sauce)

Salt, black pepper and red chili flakes to taste, optional

For the zoodles

12-13 large shrimp, thawed and peeled

2-3 tablespoons cooking oil

Salt and black pepper, to taste

1/3 cup pineapple chunks

5-6 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler

Optional:

1 green onion, sliced thinly

Sesame Seeds (1/2 teaspoon)

For meal prep

Lunch containers

Instructions

In a medium bowl, whisk together all the ingredients for the sauce.
In a large bowl, combine shrimp with salt, pepper and drizzle 1-2 tablespoons of sauce over the shrimp.
Heat 1-2 tablespoons of cooking 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 pineapple chunks and cook for another minute, until slightly softened. Pour in the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - add more water, only as needed - a little at a time if sauce is too thick. Season to taste with salt, black pepper and/or red chili flakes.
*If cooking the zucchini noodles, add into 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.
Remove from heat and drizzle extra sauce in pan over shrimp and serve immediately, garnished with green onions and sesame seeds if desired.
For meal prep: Divide evenly into lunch containers. Store in fridge for up to 3 days.

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.