Hawaiian Shrimp and Pineapple with Bell Pepper Noodles
Hawaiian Shrimp and Pineapple with Bell Pepper Noodles

Hawaiian Shrimp and Pineapple with Bell Pepper Noodles

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
  1. In a bowl, whisk together orange juice, scallion greens, choice of tamari or soy sauce, honey, rice vinegar,
  2. sesame oil, garlic, ginger and red pepper flakes. Place half of the teriyaki marinade in a resealable plastic
  3. bag along with the shrimp, reserving remaining marinade.
  4. Refrigerate bag, 15 minutes.
  5. 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.
  6. In a large Skillet over medium hear, warm coconut oil. Add scallion whites and cook until softened, 2 minutes.
  7. 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.
  8. 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.
  9. Divide shrimp among bowls, and garnish with sesame seeds.
 

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