Teriyaki Shrimp Noodles (Paleo, AIP)
Prep time
Cook time
Total time
A one pan paleo meal with shrimp, vegetables and noodles in a delicious teriyaki sauce!
Cuisine: AIP
Serves: 6
  • 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.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/06/teriyaki-shrimp-noodles-paleo-aip.html