I’m all about cooking with fruit in the summertime. It makes me feel like I’m in the Caribbean or somewhere in the sunshine, sipping on coconuts.
Today, I make teriyaki shrimp with pineapple. And how colorful is this dish? Now that’s called “eating the rainbow.”
This teriyaki recipe is perfect for this dish, because the sweetness of the orange and honey bring out the flavors in the pineapple and make each bite satisfyingly sweet and savory.
A drizzle of sesame oil goes a long way in Asian-inspired recipes, and alongside the coconut oil, the pineapple and shrimp go together like peanut butter and jelly.
A quick note about the recipe. In the directions, I say to use two disc-shaped slices of pineapple. This is what I mean:
If you haven’t seen me spiralize bell peppers yet (I saw a lot of questions on Instagram), check out this video:
Speaking of my YouTube channel, I’ve been on a bit of a hiatus lately, thanks to the wedding planning ramping up, the honeymoon and now, trying to reorganize myself to take this next exciting step forward with Inspiralized (more to come.)
If you have any video requests, please let me know in the comments below. I was thinking of doing a grocery shop haul, since I did one on Periscope yesterday and it was a lot of fun. To follow me on Periscope, follow me on Twitter to be alerted when I go live OR download the Periscope App on your phone (it’s free, of course) and search for “Inspiralized” and follow us.
Or, to simply watch yesterday’s Periscope video, click here. #nerdalert
Lastly, if you haven’t voted for me for the Intuit Quickbooks Small Business Big Game Challenge, please do – you could see Inspiralized up on the big screen in a commercial during the 2016 Superbowl! Thank you millions:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 13 points
- ½ pound medium shrimp, defrosted, deveined, shells removed
- 2 medium red bell peppers
- salt and pepper, to taste
- ½ tablespoon extra virgin olive oil
- ½ tablespoon coconut oil
- 2 disc-shaped slices of pineapple about ¼ inch thick
- ½ cup diced scallions
- 1 teaspoon white sesame seeds, to garnish
- For the teriyaki sauce:
- ¼ cup soy sauce (or coconut aminos or tamari)
- 1 tablespoon rice vinegar
- ½ tablespoon freshly grated ginger
- 1 garlic clove, pressed and minced
- 1 tablespoon sesame oil
- 1 tablespoon honey
- ¼ cup freshly squeezed orange juice
- 1 teaspoon sriracha/hot sauce or a pinch of red pepper flakes
- Mix together all of the ingredients for the teriyaki sauce into a medium mixing bowl and add in the shrimp. Cover and place in the refrigerator.
- Spiralize the bell pepper, using Blade A. Trim the noodles with kitchen shears and set aside.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the bell peppers and season with salt and pepper. Cook, tossing occasionally, or until bell pepper noodles are softened and cooked to al dente or your preference. Set aside.
- Place a grill pan over medium-high heat (or just use the same skillet, if you don’t have a grill pan) and then add in the coconut oil. Let coconut oil melt and then add in the pineapple. Cook for 1 minute, flip over and cook another 1 minute or until pineapple is warmed through. Set aside on a cutting board.
- Add in the marinated shrimp along with 1 tablespoon of extra marinade (leave the rest of the leftover marinade in the bowl) and cook for 2 minutes, flip and cook another 2-3 minutes or until opaque. When done cooking, pour over about 1 tablespoon of the marinade and let sizzle.
- While shrimp cooks, slice the pineapple into bite-sized chunks.
- When shrimp is done, set aside onto a plate and then add in the pineapple, bell pepper noodles, about 2 tablespoons of the leftover marinade and half of the scallions. Toss together to combine flavors.
- Divide the bell peppers into bowls and top with shrimp and remaining scallions. Garnish with sesame seeds.