1 pound medium shrimp, peeled and deveined
1 pound of zucchini, julienned or spiraled
1 medium onion, minced
3 cloves garlic, minced
1 tbsp soy sauce (I use coconut aminos)
1 tbsp toasted sesame seeds
2 tbsp low sodium teriyaki sauce (I use teriyaki coconut aminos)
2 tbsp olive oil
salt and pepper to taste
1. In a large bowl, combine garlic, soy sauce, sesame seeds, teriyaki sauce and oil. Marinate
shrimp in this mixture for 10 minutes. This gives you enough time to prepare the other
2. Heat the oil in a skillet over medium-high heat. Drain the shrimp from the marinade and cook
for 2 minutes in the skillet, flip, and cook for 1 more minute before putting aside on a plate.
3. In the same skillet, add minced onion and zucchini noodles, and cook until just cooked but
still crunchy, about 2 minutes. Season with salt and pepper, and add the remaining
marinade. Cook for one minute more then add shrimp back to the skillet. Toss everything to
combine and remove from heat. Serve the shrimp and zucchini noodles immediately,
sprinkled with additional sesame seeds.
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