Today’s recipe features sauteed pineapple and shrimp with spicy teriyaki sauce and crunchy zucchini ribbons. Ready in under ten minutes, this meal for two will be sure to impress.
Earlier this week, my family celebrating both my birthday on Monday (I turned 25!) and my Grandpa’s birthday on Wednesday. He didn’t say how old he was turning (I think 80?), but to me and my family, he looks and acts like he’s in his 60’s. My Grandma and Grandpa are such great examples of how I want my life to be when I’m their age. They’ve been married for over 50 years, have a large family with lots of grandkids, they’ve traveled pretty much all over the world, and are just so great together.
My Grandpa seems so much younger than his age because he takes phenomenal care of himself. He routinely does cardio and calisthenics multiple times a week, and is very in-tune with his intuitive eating skills. He loves good red wine, chocolate and ice cream, and balances that out with correct portion sizes, and stops when he’s full. You’ll never see Grandpa stuffing himself with food or getting seconds or thirds– you’ll see him fully enjoy his meals and stop when he’s full.
Intuitive eating is a difficult concept to grasp at first, and I’ll admit that I struggle with it at times. I cook nutritious choices 90% of the time, and my biggest issue is that food always tastes so good that I end up eating more than I need. The way to combat this is to cook good food often, and know that if you want more of something that tastes really good, you can always cook it again whenever you want.
I know that I post a lot of zucchini noodle recipes, but honestly I can’t help it because 1) they taste so dang good and 2) you can eat way more of them than you can pasta and your body will feel so much better afterwards.
Today’s recipe combines a spicy and sweet teriyaki sauce, sauteed shrimp and pineapple, with zucchini ribbons. You don’t need a spiralizer for this recipe– just a regular ol’ vegetable peeler. Peel those zucchinis into ribbons and they’re a great “fettuccine” substitute.
The warm pineapple and juicy shrimp taste amazing with the spicy teriyaki and crunchy zucchini noodles. Garnish with sesame seeds and scallions and you’ve got a complete meal that looks pretty, too.
Here’s the recipe!
- 1 Tbsp sesame oil
- 10-12 large raw shrimp, peeled & de-veined (if you want to make it easier on yourself)
- 1 cup diced pineapple
- 2 zucchini, peeled into strips
- for garnish: sesame seeds + scallions
- 4 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 garlic cloves, minced
- 2 Tbsp sesame oil
- 2 Tbsp honey
- juice from one orange
- 1 tsp sriracha sauce
- Whisk together all the ingredients for the sauce and set aside.
- Heat 1 Tbsp sesame oil over medium heat and add the shrimp, cook until almost pink, and then add the pineapple and sauce. Cook the shrimp through and then add the zucchini ribbons.
- Garnish with sesame seeds + scallions. Serve immediately!
- If you need to thicken your sauce, whisk 1 tsp of cornstarch in 3-4 Tbsp of water and slowly stir into sauce.