Teriyaki Pineapple Shrimp with Bell Pepper Noodles
Try this Teriyaki Pineapple Shrimp with Bell Pepper Noodles recipe, or contribute your own.
Try this Teriyaki Pineapple Shrimp with Bell Pepper Noodles recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon white sesame seeds to garnish
- 1/2 up diced scallions
- 1 garlic clove pressed and minced
- 1/2 ound medium shrimp defrosted, deveined, shells removed
- 2 medium red bell peppers
- 1/2 tablespoon coconut oil
- 2 disc-shaped slices of pineapple about 1/4 inch thick
- for the teriyaki sauce:
- 1/4 cup soy sauce (or coconut aminos or tamari)
- 1/2 tablespoon freshly grated ginger
- 1/4 up freshly squeezed orange juice
- 1 teaspoon sriracha/hot sauce or a pinch of red pepper flakes
- Carbohydrate 14.9418750012996 g
- Cholesterol 0 mg
- Fat 13.0108000121831 g
- Fiber 3.66159359626173 g
- Protein 1.93274062446724 g
- Saturated Fat 4.27383400173292 g
- Serving Size 1 1 Serving (192g)
- Sodium 44.3794114588503 mg
- Sugar 11.2802814050379 g
- Trans Fat 0.905566500536194 g
- Calories 182 calories
Step-by-step
- Mix together all of the ingredients for the teriyaki sauce into a medium mixing bowl and add in the shrimp. Cover and place in the refrigerator.
- Spiralize the bell pepper, using Blade A. Trim the noodles with kitchen shears and set aside.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the bell peppers and season with salt and pepper. Cook, tossing occasionally, or until bell pepper noodles are softened and cooked to al dente or your preference. Set aside.
- Place a grill pan over medium-high heat (or just use the same skillet, if you don’t have a grill pan) and then add in the coconut oil. Let coconut oil melt and then add in the pineapple. Cook for 1 minute, flip over and cook another 1 minute or until pineapple is warmed through. Set aside on a cutting board.
- Add in the marinated shrimp along with 1 tablespoon of extra marinade (leave the rest of the leftover marinade in the bowl) and cook for 2 minutes, flip and cook another 2-3 minutes or until opaque. When done cooking, pour over about 1 tablespoon of the marinade and let sizzle.
- While shrimp cooks, slice the pineapple into bite-sized chunks.
- When shrimp is done, set aside onto a plate and then add in the pineapple, bell pepper noodles, about 2 tablespoons of the leftover marinade and half of the scallions. Toss together to combine flavors.
- Divide the bell peppers into bowls and top with shrimp and remaining scallions. Garnish with sesame seeds.
Overcooking shellfish remains the single fastest way to render tender shrimp rubbery and unpalatable. High heat demands absolute attention. The protein transforms from translucent gray to opaque white in under four minutes total. Pull the pan from the burner the moment opacity is reached. Residual heat finishes the cooking process without destroying the delicate texture.
Fresh Elements Versus Preserved Bases
Bottled teriyaki sauce relies on high concentrations of sodium and cornstarch to mimic the viscosity of a properly reduced glaze. Constructing the base from scratch using freshly grated ginger and raw citrus juice introduces active enzymes that tenderize the shrimp during marination. Fresh ginger contains zingibain, a protease that breaks down surface proteins. Limit marinating time to under thirty minutes in the refrigerator. Excessive exposure turns the exterior mushy.
Using fresh pineapple rather than canned fruit introduces acidity and bromelain, which alters cooking times on the grill pan. Fresh rings require exactly one minute per side over medium-high heat to caramelize the natural sugars without collapsing the cellular structure. Canned alternatives are pre-cooked and release excess moisture, preventing proper searing.
- Trim spiralized bell pepper noodles with kitchen shears before cooking to ensure manageable strands that toss evenly.
- Maintain medium heat when cooking the pepper noodles to achieve al dente texture without releasing excess water.
- Reserve surplus raw marinade before adding the shrimp to prevent cross-contamination in the final plating step.
