Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
If you’re looking for a vibrant, quick dish that bursts with fresh flavors and wholesome goodness, you’ve just found it. This Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe combines succulent, tender shrimp with crisp zucchini, all enveloped in a luscious, sweet-and-savory homemade teriyaki sauce. It’s the kind of meal that feels indulgent but comes together effortlessly, perfect for busy weeknights or when you want to impress without the fuss. Every bite is a delightful dance of textures and tastes that you’ll want to revisit again and again.
Ingredients You’ll Need
These ingredients are simple and accessible, yet each plays an essential role in creating the perfect balance of flavor, texture, and color in your stir fry. Fresh shrimp and zucchini bring a wholesome foundation, while the homemade teriyaki sauce adds that irresistible glossy finish and depth.
- 1 lb large shrimp, peeled and deveined: The star protein, providing a tender and juicy bite that cooks quickly.
- 2 medium zucchinis, sliced into half moons: Adds a fresh, light crunch with a subtle sweetness that complements the shrimp.
- 2 tablespoons olive oil: The base for stir frying, giving the dish a nice, mild richness.
- 1 tablespoon sesame oil (optional): Adds a toasty, nutty aroma that elevates the flavor profile beautifully.
- 1/4 cup soy sauce: Delivers the salty, umami backbone of the teriyaki sauce.
- 1/4 cup water: Helps to balance the sauce and keep it from becoming too intense.
- 2 tablespoons honey or maple syrup: Brings a natural sweetness that glazes the stir fry perfectly.
- 1 tablespoon rice vinegar: Provides a subtle tang that brightens the sauce.
- 1 tablespoon grated fresh ginger: Offers a warm, spicy kick essential for authentic teriyaki.
- 1 garlic clove, minced: Delivers a punch of aromatic depth.
- 1 teaspoon cornstarch (optional): Used to thicken the sauce for that signature sticky finish.
- 1 tablespoon water (for cornstarch slurry): Mix with cornstarch to create the thickening slurry.
- 1 tablespoon sesame seeds (optional): Adds a delicate crunch and visual appeal as garnish.
- Chopped green onions (optional): Offers a fresh pop of color and mild onion flavor to finish the dish.
How to Make Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
Step 1: Prepare the Homemade Teriyaki Sauce
Start by combining soy sauce, water, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring this mixture to a gentle simmer over medium heat. It’s the homemade teriyaki sauce that will infuse every ingredient with that perfect balance of sweet, salty, and tangy flavors – trust me, making it fresh is a game-changer!
Step 2: Thicken the Sauce
Once the sauce starts simmering, mix the cornstarch with 1 tablespoon of water to create a smooth slurry. Stir this into the saucepan and let it cook for 2-3 more minutes until the sauce thickens beautifully to a glossy, sticky texture. Then, set it aside while you cook the rest of the dish.
Step 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 on each side until they turn a lovely pink and opaque. This quick sear locks in juiciness and flavor. Remove the shrimp and set aside; don’t worry, they’ll finish cooking later with the sauce.
Step 4: Stir Fry the Zucchini
In the same skillet, toss in the sliced zucchini and stir fry for 3-4 minutes until they’re tender but still crisp. This step keeps the zucchini bright and fresh, which is essential for that delightful texture contrast in your stir fry.
Step 5: Combine Shrimp, Zucchini, and Sauce
Return the cooked shrimp to the skillet with the zucchini. Pour your homemade teriyaki sauce over everything and toss to coat evenly. Give it all another 2-3 minutes on the heat—this allows the sauce to soak into the shrimp and veggies, caramelizing slightly and delivering that irresistible sticky glaze.
Step 6: Final Touches
Remove the skillet from heat, then sprinkle the dish with sesame seeds and chopped green onions if you like a bit of crunch and fresh color. Now your Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe is ready to shine on your dinner table!
How to Serve Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
Garnishes
Adding a sprinkle of toasted sesame seeds and fresh green onions not only enhances the presentation but also introduces wonderful contrasts in texture and flavor. The sesame seeds provide a subtle crunch and nuttiness, while the green onions bring a refreshing, mild bite that complements the teriyaki sauce perfectly.
Side Dishes
This stir fry pairs beautifully with a simple bowl of steamed white or jasmine rice to soak up the delicious teriyaki sauce. For a low-carb option, serve it alongside cauliflower rice or a bed of noodles like soba or rice noodles. A crisp cucumber salad or steamed edamame can also round out the meal nicely.
Creative Ways to Present
For a fun twist, try serving your Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe inside lettuce cups for a fresh, hand-held delight. You can even turn it into a vibrant stir fry bowl by layering it over quinoa or brown rice, topped with avocado slices and a drizzle of extra teriyaki sauce. Presentation is your playground—make it as colorful and inviting as you want.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be tricky because it’s that good), store them in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and stir fry together works fine, but if you want to keep the zucchini crisp, store sauce separately and add it when reheating.
Freezing
Freezing this dish is possible but not ideal, as zucchini tends to lose its crispness. If you choose to freeze, place the shrimp and sauce in a freezer-safe container, omitting the zucchini for best texture upon reheating. Frozen portions last about 1-2 months.
Reheating
To reheat, warm the stir fry gently in a skillet over medium heat, stirring occasionally to avoid sticking or overcooking the shrimp. If refrigerated separately, add the sauce towards the end to warm through without making the zucchini soggy. Avoid microwaving if you want to preserve the best texture.
FAQs
Can I use frozen shrimp for this stir fry?
Yes! Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture, which can affect the stir fry’s texture.
Can I substitute zucchini with other vegetables?
Absolutely! Bell peppers, snap peas, or broccoli all make excellent alternatives that maintain a nice crunch and absorb the sauce well.
Is there a vegetarian version of this recipe?
Definitely. Replace shrimp with firm tofu or tempeh, and use vegetable broth instead of water in the sauce for a plant-based delight that’s just as tasty.
How spicy is this Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe?
This recipe is on the mild side, focusing on savory sweetness. You can add chili flakes or sriracha if you want a bit of heat.
Can I make the teriyaki sauce ahead of time?
Yes! The sauce keeps well in the refrigerator for up to a week and can be made in advance to save time on busy nights.
Final Thoughts
There’s something truly satisfying about a meal that comes together quickly, tastes incredible, and feels a little extraordinary. This Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe is all that and more. I can’t wait for you to try it and see how this fresh and flavorful dish earns a permanent spot in your kitchen rotation. Trust me, it’s one you’ll want to share with everyone you love.
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Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Shrimp and Zucchini Stir Fry featuring a homemade teriyaki sauce that’s both sweet and savory. This vibrant dish combines tender shrimp and crisp zucchini, stir-fried to perfection with a delicious glaze made from soy sauce, honey, ginger, and garlic. Perfect for a healthy weeknight dinner, it’s ready in just 20 minutes and can be served over rice or noodles for a satisfying meal.
Ingredients
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 (Optional)
- 1 tablespoon sesame seeds
- Chopped green onions
Instructions
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, honey, rice vinegar, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat to blend the flavors.
- Thicken the Sauce: Mix the cornstarch with 1 tablespoon of water to make a slurry. Slowly stir this slurry into the simmering sauce to thicken it. Continue cooking for 2-3 minutes until the sauce reaches your desired consistency, then 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 about 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- 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 has a slight crunch.
- Combine Shrimp and Zucchini: Return the cooked shrimp to the skillet with the zucchini. Pour the homemade teriyaki sauce over the mixture and toss well to coat everything evenly.
- Heat and Caramelize: Cook for an additional 2-3 minutes allowing the sauce to heat through and slightly caramelize, enhancing the 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 on its own for a low-carb option.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the sweetness of the teriyaki sauce by varying the amount of honey or maple syrup.
- Add red pepper flakes or fresh chili for a spicy kick.
- Serve over cauliflower rice for a low-carb meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
