Teriyaki Shrimp Stir-fry
with pineapple over cauliflower rice

Name: Teriyaki Shrimp Stir-fry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 lbs Cauliflower, pulsed; 1/2 Tbsp Ghee; 1 lb Shrimp, peeled and deveined; 3 Tbsp + 7 Tbsp Homemade teriyaki sauce; 3 stalks Onions, green (aka scallions), chopped; 1/2 Onions, red, sliced; 4 oz Carrots, sliced thinly; 8 leaves Basil, fresh, sliced; 8 oz Sugar snap peas, trimmed; 1 Bell peppers, red, sliced; 4 oz Pineapple, diced; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 Limes, juice of; 3 cloves Garlic, peeled; 1" or 2.5cm Ginger, fresh, peeled and chopped; 2 1/2 Tbsp Honey; 4 Tbsp Bragg's / coconut aminos; 2 Tbsp Water; 2 Tbsp Mirin (sub sherry, other cooking wine or skip); 1 Tbsp Oil, cooking; 1/2 tsp Oil, toasted sesame (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This colorful stir-fry made up of red peppers, carrots, pineapple, and sugar snap peas is all tied together with a simple homemade teriyaki sauce. Enjoy this rainbow of health!

Ingredients

Metric

Servings:

Cauliflower Rice (for 2 dinners):

Cauliflower - 3/4 lbs , pulsed
Ghee - 1/2 Tbsp

Teriyaki Shrimp Stir-fry:

Shrimp, peeled and deveined - 1 lb
Homemade teriyaki sauce - 3 Tbsp + 7 Tbsp
Onions, green (aka scallions) - 3 stalks , chopped
Onions, red - 1/2 , sliced
Carrots - 4 oz , sliced thinly
Basil, fresh - 8 leaves , sliced
Sugar snap peas - 8 oz , trimmed
Bell peppers, red - 1 , sliced
Pineapple - 4 oz , diced
Oil, cooking - 1 Tbsp + 1 Tbsp
Limes - 1/2 , juice of

Homemade Teriyaki Sauce:

Garlic - 3 cloves , peeled
Ginger, fresh - 1" or 2.5cm , peeled and chopped
Honey - 2 1/2 Tbsp
Bragg's / coconut aminos - 4 Tbsp
Water - 2 Tbsp
Mirin (sub sherry, other cooking wine or skip) - 2 Tbsp
Oil, cooking - 1 Tbsp
Oil, toasted sesame (opt) - 1/2 tsp

Prep

Make teriyaki sauce - Peel garlic. Scrape the skin off of the ginger with the side of a spoon. Combine honey, aminos, water, mirin, oil, sesame oil, garlic, and ginger in a blender or small food processor. Blend or pulse until well incorporated. (Can be done up to 5 days ahead and refrigerated)
Shrimp - Defrost, rinse and pat dry. Combine with first part of the teriyaki sauce and marinate for at least 20 minutes or up to 1 day. (Can be done up to 1 day ahead)
Green onions / Red onions / Carrots - Prep as directed. (Can be done up to 4 days ahead) [Prep notes: Red onions / Carrots can be packaged together]
Basil / Sugar snap peas / Red peppers / Pineapple - Prep as directed. (Can be done up to 3 days ahead) [Prep notes: Sugar snap peas / Red peppers can be packaged together]
Cauliflower rice - Double it making Wednesday’s meal. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. (Can be done up to 4 days ahead)

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Make

Heat a wok over medium-high heat. Add first part of oil and then shrimp to heated oil with marinade. Saute for 3 to 4 minutes, until pink and mostly cooked through. Remove from pan and set aside.
Return pan to medium-high heat. Add second part of oil and then green onions to heated oil. Saute for 30 seconds, until fragrant.
Next add carrots and red onions to the pan and saute for another 2-1/2 to 3 minutes.
Next add sugar snap peas and red peppers and saute for another 2 to 3 minutes.
Finish by returning shrimp to the pan and adding pineapple and rest of the teriyaki sauce. Saute for another minute.
Remove from heat and finish with a squeeze of lime juice and basil. Season to taste with salt and pepper. Enjoy over cauliflower rice! (If you doubled rice for Wednesday night, remember to save half)

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