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Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat

Description

This Shrimp and Zucchini Stir Fry with Homemade Teriyaki is a quick, healthy, and flavorful dish perfect for weeknight dinners. Juicy shrimp and crisp zucchini are tossed in a sweet and tangy homemade teriyaki sauce, creating a delicious and satisfying meal that’s easy to prepare and sure to impress.

Ingredients

Main Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 medium zucchinis, sliced into half moons

Oils

  • 2 tablespoons olive oil (for stir frying)
  • 1 tablespoon sesame oil (optional, for added flavor)

Homemade Teriyaki Sauce

  • 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)

Garnish (Optional)

  • 1 tablespoon sesame seeds
  • Chopped green onions

Instructions

  1. Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, honey or maple syrup, rice vinegar, grated fresh ginger, and minced garlic. Bring the mixture to a simmer over medium heat to blend the flavors together.
  2. Thicken the Sauce: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this slurry into the simmering sauce. Continue cooking for 2-3 minutes until the sauce thickens to your liking. Remove from heat and set aside.
  3. Cook the Shrimp: Heat olive oil and optional sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Stir Fry the Zucchini: In the same skillet, add the sliced zucchini. Stir fry for 3-4 minutes until the zucchini is tender but still crisp.
  5. Combine Shrimp and Zucchini: Return the cooked shrimp to the skillet with the zucchini. Pour the homemade teriyaki sauce over the mixture and toss to coat everything evenly.
  6. Finish Cooking: Cook for another 2-3 minutes to heat the sauce through and allow it to slightly caramelize on the shrimp and zucchini.
  7. Serve and Garnish: Remove from heat. Garnish with sesame seeds and chopped green onions if desired. Serve hot over rice, noodles, or enjoy on its own for a low-carb meal.

Notes

  • Use fresh ginger for the best flavor in the teriyaki sauce.
  • The cornstarch slurry is optional but helps to achieve a thicker sauce that clings better to the shrimp and vegetables.
  • Sesame oil adds a nice nutty aroma but can be omitted if unavailable.
  • Adjust sweetness by using more or less honey or maple syrup according to taste.
  • Serve over steamed rice or noodles, or enjoy as a low-carb dish without any sides.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce while simmering.

Find it online: https://slsrecipes.com/shrimp-and-zucchini-stir-fry-with-homemade-teriyaki-recipe/