Teriyaki Shrimp & Zoodles
Ingredients:
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized into zoodles (or use 1 package pre-spiralized zucchini noodles)
1/4 cup soy sauce (low sodium preferred)
2 tablespoons honey
2 tablespoons mirin (sweet rice wine)
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon grated ginger
1 clove garlic, minced
1 tablespoon sesame oil
1 green onion, thinly sliced (for garnish)
Sesame seeds (for garnish, optional)
Instructions:
1. In a small bowl, whisk together soy sauce, honey, mirin, rice vinegar, cornstarch, ginger, and garlic. Set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add zoodles to the skillet and cook for 2-3 minutes, or until slightly softened but still firm. You may need to cook them in batches depending on the size of your skillet. Do not overcook.
4. Pour the teriyaki sauce into the skillet with the zoodles. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
5. Add the cooked shrimp back to the skillet and toss to coat in the teriyaki sauce. Cook for another minute to heat through.
6. Serve immediately, garnished with sliced green onions and sesame seeds (if using). Enjoy!