This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

With each new year comes a renewed determination to make better food choices. I try to swap sugary snacks for healthier options. I also try to make swaps in the meals I cook too such as replacing pre-made sauces with homemade ones and lowering my carb intake by using vegetable noodles more often. These easy teriyaki shrimp vegetable noodles are perfect for accomplishing all of those goals while still giving me a delicious, take-out quality meal at home.

So, the secret to this yummy, homemade teriyaki sauce is NAKANO® Rice Vinegar. NAKANO Seasoned Rice Vinegars are a savory, low-calorie alternative to high-fat dressings, marinades, oils or butter. They are available nationwide in seven delicious and tangy varieties. I always keep them in my kitchen for the perfect addition to almost any salad or meal. With these easy teriyaki shrimp vegetable noodles, the NAKANO Rice Vinegar adds the perfect amount of tang to the sauce.

Ingredients for Easy Teriyaki Shrimp Vegetable Noodles:

3-4 zucchini, spiralized into noodles
2 Tbsp sesame oil (or oil of choice)
1/2 onion, sliced
1 lb shrimp, peeled and deveined
Salt and Pepper
1 bell pepper, sliced
1 cup pineapple chunks
Sauce:
1/4 cup tamari, soy sauce or coconut aminos
1 Tbsp honey (leave out for W30)
3 Tbsp NAKANO Rice Vinegar
3 cloves garlic, minced
1 tsp grated, fresh ginger
1 Tbsp tapioca starch
2 Tbsp cold water

Let’s Make It:

1. Heat oil in large skillet over medium heat. Add onion and cook for 1-2 minutes.

2. Season shrimp with salt and pepper. Add to skillet and cook for 1-2 minutes on each side. Stir in bell pepper slices and pineapple.

3. In a small bowl, whisk together tamari, honey, rice vingar, garlic and ginger. Add to skillet and bring to a boil. Reduce heat to simmer. In a small bowl, whisk together tapioca starch and water. Stir into skillet. Add zucchini noodles and cook for 2-3 minutes or until sauce has thickened. Serve immediately.

I love how quickly this dinner is ready. It is so perfect for busy weeknights or any night where I want to swap out my take out order for something equally delicious but better for me. I’ve also made this with chicken and, while it takes a little longer, the sauce is super delicious with it as well.

As you work to make better food choices by swapping out ingredients like dressings, marinades and other items, be sure to remember to try NAKANO Rice Vinegars. You can download a coupon here to try them out. And be sure to visit the NAKANO website for great swap ideas!

Easy Teriyaki Shrimp Zucchini Noodles

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Prep Time 5 mins Cook Time 20 mins Serves 4 adjust servings

Ingredients

3-4 zucchini, spiralized into noodles
2 Tbsp sesame oil (or oil of choice)
1/2 onion, sliced
1 lb shrimp, peeled and deveined
Salt and Pepper
1 bell pepper, sliced
1 cup pineapple chunks

Sauce

1/4 cup tamari, soy sauce or coconut aminos
1 Tbsp honey (leave out for W30)
3 Tbsp NAKANO Rice Vinegar
3 cloves garlic, minced
1 tsp grated, fresh ginger
1 Tbsp tapioca starch
2 Tbsp cold water

Instructions

1. Heat oil in large skillet over medium heat. Add onion and cook for 1-2 minutes.

2. Season shrimp with salt and pepper. Add to skillet and cook for 1-2 minutes on each side. Stir in bell pepper slices and pineapple.

by Shannah Coe

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 1362kcal Calories from fat 193
% Daily Value
Total Fat 21g	32%
Saturated Fat 5g	25%
Transfat 0g
Cholesterol 393mg	131%
Sodium 1714mg	71%
Carbohydrate 231g	77%
Dietary Fiber 12g	48%
Sugars 16g
Protein 60g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Easy Teriyaki Shrimp Vegetable Noodles