Hawaiian Shrimp and Pineapple with Bell Pepper Noodles
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- Juice of one large Navel Orange
- 1 lb of shelled and deveined
- ½ cup dice scallions(green and whites separated)
- 3 bell peppers orange, red, and yellow)
- ⅓ cup Tamari or Soy Sauce
- 1 tbsp extra virgin coconut oil
- 2 tbsp Honey
- 1 cubed pineapple
- 2 tbsp rice vinegar
- 2 tbs white sesame seeds
- 2 tbsp Sesame Oil
- 2 garlic cloves, pressed and minced
- 1 tbsp freshly grated ginger
- Pinch of red pepper flakes or 2 tsp hot sauces (more if you like it spicy)
Instructions
- In a bowl, whisk together orange juice, scallion greens, choice of tamari or soy sauce, honey, rice vinegar,
- sesame oil, garlic, ginger and red pepper flakes. Place half of the teriyaki marinade in a resealable plastic
- bag along with the shrimp, reserving remaining marinade.
- Refrigerate bag, 15 minutes.
- Remove stems and seeds from the bell peppers. Using the blade on the spiraler that creates ribbon-style noodles, spiralize the bell peppers: slice noodles roughly in half.
- In a large Skillet over medium hear, warm coconut oil. Add scallion whites and cook until softened, 2 minutes.
- Add bell peppers noodles and half of the reserved marinade, and cook , tossing occasionally, until peppers are softened, 5 minutes. Stir in pineapple and remaining reserved marinade, and cook until heated through, 2 minutes.
- Divide the bell pepper mixture equally among four bowls. Add Shrimp to skillet and cook, flipping once, until opaque and C-shaped, about 4 minutes.
- Divide shrimp among bowls, and garnish with sesame seeds.