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
14 minPrep Time
8 minCook Time
22 minTotal Time
Save RecipeIngredients
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.
More favorites:
Slow Cooker Teriyaki Chicken (+ Instant Pot directions)
One Pan Mongolian Beef Zoodles
