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Simple Teriyaki Shrimp over Zucchini Noodles

Samantha Buckner
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Pink shrimp, wild caught

1 cup

Broccoli florets

1/2 cup

Carrots

1/2 cup

Edamame, frozen

4 cloves

Garlic

1 tbsp

Ginger, ground

1

Green onions

5

Zucchini's (approximately 3-4 pounds, large

5/8 cup

Vegetable broth

3 tbsp

Honey

1/2 cup

Soy sauce, low-sodium

1/4 tsp

Black pepper

3 tbsp

Brown sugar, light packed

1 tbsp

Cornstarch

1/4 tsp

Red pepper flakes

1

Red pepper flakes

1 pinch

Salt

1

Sesame seeds

1/4 cup

Rice vinegar

1 tbsp

Sesame oil