Yoga_Journal_-_June_2016_

eat well

NOURISH

teriyaki shrimp and pineapple

with bell pepper noodles

SERVES 4

Bell peppers take on a new form in this dish, while

nourishing your body with plant chemicals like

beta-carotene and lutein, which may help support

eye health and immune function.

Juice of 1 large navel orange

½ cup diced scallions (greens and whites separated)

⅓ cup reduced-sodium soy sauce

2 tbsp honey

2 tbsp rice vinegar

2 tbsp sesame oil

2 garlic cloves, pressed and minced

1 tbsp freshly grated ginger

Pinch of red pepper flakes or 2 tsp hot sauce

1 lb shrimp, shelled and deveined

3 bell peppers (orange, red, and yellow)

1 tbsp extra-virgin coconut oil

1 cup cubed pineapple

2 tsp white sesame seeds

In a bowl, whisk together orange juice, scallion

greens, soy sauce, honey, rice vinegar, sesame oil,

garlic, ginger, and red pepper flakes. Place half the

teriyaki marinade in a resealable plastic bag along

with the shrimp, reserving remaining marinade.

Refrigerate bag, 15 minutes.

Remove stems and seeds from the bell peppers.

Using the blade on the spiralizer that creates ribbon-

style noodles, spiralize bell peppers; slice noodles

roughly in half.

In a large skillet over medium heat, warm coconut

oil. Add scallion whites and cook until softened,

2 minutes. Add bell pepper noodles and half of the

reserved teriyaki marinade; cook, tossing occasion-

ally, until peppers are slightly softened, 5 minutes.

Stir in pineapple and remaining reserved marinade,

and cook until heated through, 2 minutes. Divide the

bell pepper mixture equally among four bowls. Add

shrimp to the skillet and cook, flipping once, until

opaque and C-shaped, about 4 minutes.

Divide shrimp among bowls, and garnish with

sesame seeds.

NUTRITIONAL INFO 282 calories per serving, 12 g fat (5 g satu-
62 rated), 29 g carbs, 3 g fiber, 16 g protein, 1,268 mg sodium

june

2016

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