Teriyaki Shrimp Noodles (Paleo, AIP)

To be able to eat noodles on a paleo diet feels so good! When I first realized that I could get sweet potato noodles in dried form that were AIP compliant, it was a joyous moment!  And over the past 4 years, these sweet potato noodles have become a mainstay in our house with the family enjoying them as much as I do. And it makes life so much easier for me in that I am able to make more one pot / one pan meals that the entire family can enjoy! Chicken Noodle Soup is a staple and whenever I am not sure what to make, I immediately reach out for that package of noodles!

I frequently make this stir fry with shrimp, vegetables and noodles too. Somehow it seemed like such an easy recipe that I never got to posting it here. However many of my clients ask me for easy recipes and hence I have now realized that easy and simple recipes are what folks are looking for!  And this one is surely such a recipe. It is easy and adding all the vegetables makes it a nutrient dense meal! Shrimp is always a good protein choice when you are hard pressed for time since it thaws and cooks really fast. And so this meal can be put together in under 30 minutes!  Plus it is so tasty and flavorful!

I call this dish teriyaki shrimp because the sauce is sweet and sour. You can add chilli flakes in the sauce if you can tolerate nightshade spices. I like to add a little bit of kashmiri chilli pepper in the shrimp while marinating as I can do that in small quantities now.

This is the brand of sweet potato noodles that I buy from amazon – https://amzn.to/3jno8wZ

Other recipes that I have posted using these sweet potato noodles are Vietnamese Noodle Salad

and Chicken Noodle Stir Fry (Korean Jap Chae)

5.0 from 2 reviews
Teriyaki Shrimp Noodles (Paleo, AIP)
Cuisine: AIP
Prep time: 
Cook time: 
Total time: 
Serves: 6
A one pan paleo meal with shrimp, vegetables and noodles in a delicious teriyaki sauce!
  • 1 package dried sweet potato noodles
  • 1 lb shrimp (about 20 large), thawed, peeled and deveined
To marinate shrimp:
  • 1 tsp ground ginger
  • 1 tsp kashmiri chilli powder or black pepper powder (Omit for AIP)
  • 1 tsp sea salt
For Stir frying:
  • ¼ cup avocado oil
  • 2 cups shredded cabbage
  • 3 cups broccoli florets (fresh or frozen)
  • 1 cup carrots, julienned
  • 2 cups zucchini, cut into ¼ inch by 2 inch long pieces
  • 2 tbsp garlic finely chopped (or use 2 tbsp garlic powder)
  • 1 tbsp fresh ginger, finely chopped (or use 1 tbsp ground ginger)
  • 2 cups mushroom sliced
For the teriyaki sauce:
  • ¾ cup coconut aminos
  • 2 tbsp lemon juice
  • 1 tbsp molasses unsulfured
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger (or fresh grated ginger)
  • 1 tsp ground black pepper (omit for AIP)
  • 1 tsp sesame oil (omit for AIP)
  • ¼ tsp arrowroot starch
For garnish
  • scallions, finely chopped
  1. Boil water in a large stock pot and when the water starts to boil, add the noodles in it. let cook for about 4 minutes (or according to package instructions) and drain the water using a strainer. Add cold water to the noodles and again strain to drain all water completely. Using kitchen shears, cut the noodles into a manageable length. Keep aside.
  2. In a medium mixing bowl, add the shrimp and all the rest of the ingredients. Mix using your hands to coat all the shrimp with the spices. Keep aside.
  3. Heat a large flat bottomed cooking pot/pan and add the oil. As soon as the oil gets hot, add all the vegetables(cabbage, broccoli, carrots and zucchini). Saute for 2 minutes and then cover and cook for 2 more minutes. Next add the garlic, ginger and the mushrooms and stir fry for 1 minute.
  4. Next add the marinated shrimp along with the water (it will let out water). Stir to mix the shrimp with the veggies. Cover and cook for 2 more minutes.
  5. Mix all the sauce ingredients in a bowl.
  6. Open the pot and add the cooked noodles. Pour the teriyaki sauce all over the noodles and the veggies. Stir gently taking care not to mush the veggies too much. Turn the heat off.
  7. Transfer into serving bowls making sure to add the sauce from the bottom too. Garnish with scallions on top.

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  1. This is one of my favorite recipe that I made so far on the AIP Paleo diet. It’s so good that I would continue to make it when I’m off the AIP Paleo diet. Thanks for sharing this recipe!!!

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