TERIYAKI SHRIMP ZOODLES

TERIYAKI SHRIMP ZOODLES 12-13 large shrimp, thawed and peeled Salt and black pepper, to taste Coconut oil or olive oil 1/3 cup pineapple chunks 4-5 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler Sauce 1/4 cup low sodium soy sauce, gluten free tamari or coconut aminos for a paleo version 2 tablespoons cornstarch (or use arrowroot or tapioca starch for a paleo version) 3 tablespoons raw honey (or maple syrup) 3 tablespoons rice wine vinegar 2 garlic cloves, minced 1/3 teaspoon grated ginger 2-4 tablespoons water (plus more as needed to thin out sauce) Salt, black pepper and red chili flakes to taste, optional Optional garnish 1 green onion, sliced thinly Sesame Seeds (1/2 teaspoon) In a medium bowl, whisk together all the ingredients for the sauce. In a large bowl, combine shrimp with salt, pepper and drizzle 1-2 tablespoons of sauce over the shrimp. Heat 1 tablespoon of cooking oil in a large skillet / sauté pan on medium - medium-high. Add shrimp and cook 2-4 minutes, turning halfway, until almost pink and cooked through. Add in the pineapple chunks and cook for another 1-2 minutes, until slightly softened. Pour in the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time if sauce is too thick. Season to taste with salt, black pepper and/or red chili flakes. *If cooking the zucchini noodles, add into 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 pan over chicken and serve immediately, garnished with green onions and sesame seeds if desired. Notes *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.