Teriyaki Shrimp and Pineapple Stir-Fry
February 10, 2020
This mouthwatering Teriyaki Shrimp and Pineapple Stir-Fry gets its tropical taste and simplicity from Primal Kitchen No-Soy Island Teriyaki. Every teriyaki sauce formula differs, but our Island Teriyaki Sauce is gluten-free and made with organic coconut aminos, ginger, and pineapple. With this sauce, you can enjoy the delivery-menu flavor right in your kitchen—without the MSG and soy.
Our easy Teriyaki Shrimp Stir-Fry fuses smoky bacon flavor with naturally sweet pineapple and fresh, pan-seared shrimp. The tangy, umami, salty teriyaki sauce adds a bit of island flair to this dish, but you can also substitute our new Thick & Sticky Honey Teriyaki if you prefer a stickier texture and honey notes to complement the fresh pineapple. Whip up this easy dish for date night or double the recipe for a family dinner or weekly meal prep.
Teriyaki Shrimp and Pineapple Stir Fry
Get takeout-level teriyaki flavor without soy and gluten! This Teriyaki Shrimp and Pineapple Stir-Fry fuses smoky bacon flavor with naturally sweet pineapple and fresh pan-seared shrimp. Primal Kitchen No-Soy Island Teriyaki adds tangy, umami, salty flavor and tropical flair to the dish.
3 strips of bacon
12 medium shrimp, shelled and deveined
½ tsp. salt
¼ tsp. pepper
2 cups cauliflower, riced (16 ounces)
¾ cup pineapple tidbits, unsweetened
¾ cup red bell pepper, diced
3 stalks green onion, chopped
2 Tbsp. sesame seeds, toasted
Cut the bacon into ¼-inch strips using a sharp knife or clean kitchen scissors.
In a large skillet over medium-high heat, cook the bacon pieces until crisp, about 3–5 minutes.
Stir the bacon pieces frequently to prevent burning.
Remove the bacon from the skillet and drain on a paper towel-lined plate.
Add the shrimp to the skillet with about 1 tablespoon of the bacon grease. Season with ¼ teaspoon salt and pepper.
Cook for about 2 minutes per side, or until the shrimp turns pink (don’t overcook).
Remove shrimp from the skillet and set aside. Add cauliflower rice to the skillet and cook, frequently stirring, for 3-4 minutes.
Season with ¼ teaspoon salt. Add pineapple and red pepper to skillet with the cauliflower rice and cook for 2-3 minutes.
Pour in teriyaki sauce and stir the veggies.
Add the bacon and shrimp back into the skillet and cook for an additional minute.
Remove skillet from the heat and sprinkle with green onions and sesame seeds. Enjoy!
- Using frozen shrimp? Be sure to defrost the shrimp beforehand or run them under water before frying.
- Nutritional information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 36 grams
- 10 grams
- 18 grams
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