Fresh shrimp cooked in soy-free teriyaki sauce with stir-fried bell peppers, sweet pineapple and zucchini noodles. Dairy-free, nut-free, egg-free, paleo and only 15-minutes to cook!
Happy FriYAY my friends!
Today we’re celebrating the first 15-minute Friday with easy Teriyaki shrimp stir fry made from fresh shrimp and a GIANT zucchini from my farmer’s market. Seriously, this thing was big enough to feed four people who really love zucchini. Huge!
This recipe is packed with zucchini noodles, sliced bell pepper and, my favorite part, fresh diced pineapple. I bought a small container of fresh pre-sliced pineapple rings from my grocery store, and there was enough juice in there for the sauce too. You can always use a can of unsweetened pineapple, but the fresh stuff is always so much better in my opinion.
Or maybe I just really love those little containers of pineapple rings. All the flavor of fresh pineapple without the work of peeling and slicing the whole pineapple, because I’m a lazy foodie at heart.
The secret (no pun intended) to this delicious SOY-FREE stir fry is Coconut Secret Teriyaki sauce!
It’s their Coconut Aminos turned teriyaki sauce with ginger, garlic and other spices, and it’s sweetened completely by the coconut nectar. I was so excited to see that Natural Grocers started carrying this Teriyaki sauce. But if you can’t find the sauce nearby, you can also order it on Amazon.
This stir fry packs a ton of flavor into a simple meal with only 8 ingredients. The real food flavors are bold by themselves, and the teriyaki sauce tops it all off with spice and sweetness. If you like things spicier, you can stir in cayenne or finish your bowl with a hit of sriracha sauce.
Honestly, that sriracha thing just came to me and now I need to buy sriracha and try it next time I make this… Um what if I told you I’ve never actually had sriracha sauce before? Am I shunned as a foodie? I feel shunned.
If you’ve never cooked raw shrimp before, it’s incredibly easy! They only take a few minutes on each side to fully cook, and you’ll know they are done when they turn from a gray color to pink.
When you buy your shrimp, look for large wild caught shrimp. Your store may or may not carry ones that have the tails removed already. If they only have the tail on, you can remove the tails yourself by pinching the end of the tail between your thumb and index fingers and pulling it off. Or just leave the tails on and take them off as you eat them. When cooking with the tails on, the tail will turn bright red as the shrimp cooks.
Serve your 15-minute meal topped with sliced scallions and a squeeze of fresh lime juice.
- 1 Large zucchini (4 medium sized)
- 1-2 Tablespoons avocado oil
- 1 Clove garlic, minced
- 1 Orange bell pepper, thinly sliced
- 1 Pound raw shrimp (peeled and deveined)
- 2 Pineapple rings, diced
- ⅓ Cup Coconut Secrets Teriyaki sauce
- 3 Tablespoons pineapple juice
- If your shrimp are frozen, set them in warm water to thaw before you begin cooking.
- Cut the ends off the zucchini and spiralize them using the blade with the smallest triangles.*
- Place the zucchini noodles in a bowl.
- In a liquid measuring cup, measure the teriyaki sauce and mix in the pineapple juice.
- Heat a large pan over medium heat and add the oil. Toss in the garlic and stir. Toss in the sliced bell pepper and cook for a minute before adding the shrimp. Season with a pinch of salt and pepper.
- Cook the shrimp for about three minutes per side. The shrimp will turn from grey to pink when cooked. During the last minute of cooking, add in the diced pineapple and the sauce.
- Use a slotted spoon to transfer the cooked stir-fry to the bowl with the zucchini noodles. Leave the sauce in the pan.
- Turn the heat on medium-high to reduce and thicken the sauce. It will bubble and steam, so don't worry about that.
- Once it has reduced and is a little thicker (it should take no more than a minute- you don't want it to reduce too much because then you won't have enough sauce), pour it over the stir-fry and toss to combine.
- Serve immediately.