Shrimp and Veggie Noodles
A fun way to add extra vegetables to a meal-spiralized veggies! Using a spiralizer or a pre-made bag of veggie noodles at the store makes this recipe versatile and delicious! Add shrimp or whatever protein you have available to make this delicious recipe that's dairy and gluten free.
Ingredients
- 2 teaspoons olive oil OR avocado OR coconut oil
- 1 lb raw shrimp peeled and de-veined (OR 1 lb of chicken or beef in bite size pieces)
- 2 medium stalks of broccoli look for thick, large stalks (OR one bag pre-spiralized veggie noodles)
- 1 cup chopped bell pepper
- 2 teaspoons minced fresh ginger
- 1 garlic clove minced
- 4-5 Tablespoons teriyaki sauce SEE the recipe below
Teriyaki Sauce
- 1 Tablespoon olive oil
- 1/4 cup coconut aminos for gluten free sauce or Soy Sauce if you can tolerate gluten
- 1/2 Tablespoon maple syrup
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
Instructions
- Begin by making the teriyaki sauce: in a small bowl whisk together all the ingredients for the sauce and set aside.
- To make noodles, start by cutting off the broccoli florets. Spiralize the stalks of broccoli with spiralizer.
- Add shrimp (or meat of choice) to large skillet over medium-high heat. Sauté shrimp for 4-5 minutes or until pink and no longer translucent. Transfer to a plate and set aside.
- Discard any extra liquid in pan and add 2 tsp. of oil to skillet over medium-high heat. Add garlic, ginger, bell pepper, and broccoli (or any veggie) noodles to the skillet. Sauté about 5 minutes. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli starts to soften and turns bright green. Season all with salt and pepper as needed.
- Add shrimp (or meat) into the pan with veggie noodles and toss to combine. Top with favorite garnish, some suggestions: chopped cilantro or add jalapeños for some spice. Serve and enjoy!