Description
This Shrimp and Zucchini Stir Fry with Homemade Teriyaki is a light, flavorful dish that combines succulent shrimp and fresh zucchini in a savory homemade teriyaki sauce. It’s a quick and easy meal that’s perfect for a weeknight dinner, packed with protein, vegetables, and the perfect balance of sweet and savory flavors.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half moons
- 2 tablespoons olive oil (for stir frying)
- 1 tablespoon sesame oil (optional, for added flavor)
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (for cornstarch slurry)
- 1 tablespoon sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- In a small saucepan, combine soy sauce, water, honey, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat.
- Once the sauce begins to simmer, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the sauce to thicken it. Let the sauce simmer for 2-3 more minutes until it thickens to your desired consistency. Remove from heat and set aside.
- In a large skillet or wok, heat olive oil (and sesame oil, if using) over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- In the same skillet, add the sliced zucchini and stir fry for 3-4 minutes, until tender but still crisp.
- Return the cooked shrimp to the skillet with the zucchini. Pour the homemade teriyaki sauce over the shrimp and zucchini, tossing to coat evenly.
- Cook for another 2-3 minutes, allowing the sauce to heat through and slightly caramelize.
- Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve hot over rice, noodles, or enjoy as is for a low-carb option.
Notes
- If you prefer a spicier version, add red pepper flakes or sriracha to the teriyaki sauce.
- Feel free to swap zucchini with other vegetables such as bell peppers, broccoli, or snap peas for variety.
- This recipe can be made ahead of time and stored in the fridge for up to 2 days. Reheat in a skillet over medium heat for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200 kcal
- Sugar: 10g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg