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Teriyaki Pineapple Shrimp with Bell Pepper Noodles

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • 1/2 pound medium shrimp defrosted, deveined, shells removed
  • 2 medium red bell peppers
  • salt and pepper to taste
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon coconut oil
  • 2 disc-shaped slices of pineapple about 1/4 inch thick
  • 1/2 cup diced scallions
  • 1 teaspoon white sesame seeds to garnish
  • For the teriyaki sauce:
  • 1/4 cup soy sauce or coconut aminos or tamari
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon freshly grated ginger
  • 1 garlic clove pressed and minced
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon sriracha/hot sauce or a pinch of red pepper flakes

Instructions

  • 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.