Go Back
–+ servings
Print

Teriyaki Pineapple Shrimp & Zucchini Ribbons

Servings 2
Author Emily @ Zen & Spice

Ingredients

  • 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

For the teriyaki sauce

  • 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

Instructions

  1. Whisk together all the ingredients for the sauce and set aside.
  2. 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.
  3. Garnish with sesame seeds + scallions. Serve immediately!

Recipe Notes

If you need to thicken your sauce, whisk 1 tsp of cornstarch in 3-4 Tbsp of water and slowly stir into sauce.