Low Carb Shrimp Teriyaki with Zucchini Noodles

1. Begin by preparing the shrimp. In a bowl, combine the soy sauce, rice vinegar, sweetener, minced garlic, and grated ginger to create the teriyaki marinade. Add the shrimp to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
2. While the shrimp is marinating, spiralize the zucchinis into noodles using a spiralizer. Set aside.
3. Heat sesame oil in a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet, reserving the marinade. Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Transfer the cooked shrimp to a plate and set aside.
4. In the same skillet, add the spiralized zucchini noodles and cook for 2-3 minutes, or until they are tender but still crisp. Pour the reserved teriyaki marinade over the zucchini noodles and toss to coat evenly.
5. Return the cooked shrimp to the skillet with the zucchini noodles and stir to combine. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
6. Once everything is heated through and well combined, remove the skillet from heat. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.

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