A common complaint of Whole30 eating—or many forms of real-food eating, for that matter—is that it’s not as convenient as the Standard American Diet. True, you’re strongly discouraged from buying a bagel with your caramel frappuccino at the nearby coffee shop, but that doesn’t mean you don’t have other options (such as: Bring your own breakfast on the go, grab the protein-rich option with hard-boiled eggs, almonds, and fruit… oh, and opt for espresso, unsweetened cold brew, or drip coffee with coconut milk, please). Following Whole30 takes some forethought and meal planning, but it’s getting easier and easier thanks to convenience items like Whole30-approved sauces.
Primal Kitchen No-Soy Island Teriyaki makes a fabulous one-bottle-is-all-you-need sauce for sprucing up a variety of Whole30 stir-fries, skillet meals, Polynesian one-pot dinners, and grilled meat-and-veggie plates. Our Whole30 Teriyaki Shrimp and Pineapple 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 tropical flare to this dish; add some cauliflower rice, chopped green onions and toasted sesame seeds and dinner (and lunch the next day!) is done and delicious.
Whole30 Teriyaki Shrimp and Pineapple Stir-Fry
Time: 20 minutes
- 3 strips Whole30-approved bacon
- 12 medium shrimp, shelled and deveined
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cauliflower, riced (16 ounces)
- ¾ cup pineapple tidbits, unsweetened
- ¾ cup red bell pepper, diced
- ½ cup Primal Kitchen No-Soy Island Teriyaki
- 3 stalks green onion, chopped
- 2 tablespoons sesame seeds, toasted
- Cut 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 bacon from the skillet and drain on a paper towel-lined plate.
- Add 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 skillet and set aside.
- Add cauliflower rice to the skillet and cook, stirring frequently, 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 on green onions and sesame seeds. Enjoy!