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Teriyaki Shrimp

1/4 cup coconut aminos ((may sub with tamari or low sodium soy sauce if not paleo / Whole30))
2-3 tablespoons sweetener of choice ((coconut sugar, honey, monk fruit sweetener - sub with applejuice for Whole30))
2 tablespoons apple cider vinegar ((may sub with rice wine vinegar if not paleo / Whole30))
1/4 teaspoon toasted sesame oil
2 garlic cloves (, minced)
1/4 teaspoon grated ginger
1 teaspoon arrowroot starch ((OR 1/2 tsp xanthan gum for low carb / keto))
Fine sea salt, black pepper and red chili flakes (to taste; optional)
12-13 large raw shrimp (, peeled and deveined (thaw if using frozen))
2-3 tablespoons avocado oil
salt and black pepper (to taste)
1/4 cup chopped fresh pineapple ((may sub with chopped bell pepper for low carb / keto))
4-5 medium zucchini (cut into noodles using a spiralizer or a vegetable peeler)
1 green onion (sliced thinly)
sesame seeds
Lunch containers

In a medium bowl, whisk together the aminos, sweetener of choice, vinegar, sesame oil, garlic, ginger, arrowroot starch and salt & pepper, to taste.
In a large bowl, combine shrimp with salt, pepper, and drizzle 1-2 tablespoons of sauce over the shrimp.
Heat 1-2 tablespoons of oil in a large pan on medium - medium-high heat. Add shrimp and sear for 1 minute, turning halfway, until almost pink and cooked through. Add in the bell peppers and cook for another minute, until slightly softened. Pour in the sauce and turn the heat to high. Season to taste with salt, black pepper and/or red chili flakes.
*If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
Remove from heat and drizzle extra sauce in the pan over shrimp and serve immediately, garnished with green onions and sesame seeds if desired.
For meal prep: Divide evenly into lunch containers. Store in fridge for up to 3 days.

Teriyaki Shrimp