Ingredients

The following ingredients have 4 Servings
  • 1 lb raw shrimp (peeled and deveined)
  • 2 teaspoons avocado (coconut or olive oil)
  • 2 medium stalks of broccoli (look for thick, large stalks)
  • 1 cup chopped bell pepper
  • 1 clove garlic (minced)
  • 2 teaspoons minced fresh ginger
  • 4-5 Tablespoons teriyaki sauce (store-bought or use the recipe below)
  • Optional: sriracha (for topping)
  • 1 Tablespoon olive oil
  • 1 ⁄4 cup low-sodium tamari (or soy sauce)
  • 1 ⁄2 Tablespoon maple syrup
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated or minced)

Instruction

  • Make teriyaki sauce: whisk together all ingredients in a small bowl. Measure out 4-5 tablespoons, set aside.
  • Make broccoli stem noodles: chop florets from the stems leaving as much stalk as possible. Place stalk/stem(s) on spiralizer and spiralize into noodles. Set aside.
  • Add shrimp to large skillet or wok 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 leftover liquid in the skillet. Add 2 teaspoons oil to skillet over medium-high heat. Add bell pepper, garlic, ginger and broccoli noodles to the skillet. Sauté for 5-6 minutes. Season with salt and pepper while cooking. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli starts to soften and turns bright green.
  • Add shrimp back into the pan, along with the teriyaki sauce and toss to coat. Top with sriracha before serving, if using.