Description
A quick and flavorful Shrimp and Zucchini Stir Fry featuring a homemade teriyaki sauce that’s both sweet and savory. This healthy, low-carb dish combines tender shrimp and crisp zucchini cooked to perfection in a simple stir fry, ideal for a nutritious weeknight meal.
Ingredients
Scale
Shrimp and Vegetables
- 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)
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
- 1 tablespoon sesame seeds (optional)
- Chopped green onions (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, honey, rice vinegar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat to meld the flavors.
- Thicken the Sauce: Mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this slurry into the simmering sauce and continue cooking for 2-3 minutes until it thickens to your desired consistency. Remove from heat and set aside.
- Cook the Shrimp: Heat olive oil and sesame oil (if using) in a large skillet or wok 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 and set aside.
- Stir Fry the Zucchini: In the same skillet, add the sliced zucchini and stir fry for 3-4 minutes until tender but still crisp, absorbing leftover flavors.
- Combine Ingredients: Return the cooked shrimp to the skillet with the zucchini. Pour the homemade teriyaki sauce over them, tossing everything to coat evenly.
- Finish Cooking: Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly caramelize for enhanced flavor.
- Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped green onions if desired. Serve hot over rice, noodles, or enjoy as a low-carb option on its own.
Notes
- You can substitute honey with maple syrup to keep it vegan.
- Adjust the amount of honey for more or less sweetness depending on your preference.
- For a gluten-free version, use tamari instead of soy sauce.
- The sesame oil is optional but adds a nice nutty flavor.
- Serve over cauliflower rice for a low-carb and paleo-friendly meal.
- Make sure not to overcook shrimp to keep them tender and juicy.
- Use fresh ginger for the best flavor in the teriyaki sauce.
