Description
This shrimp and zucchini stir fry with homemade teriyaki sauce is a quick and healthy dish. Packed with protein and veggies, it’s a perfect weeknight meal full of flavor.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, sliced
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp cornstarch (optional for thickening)
- 1 tsp sesame seeds (for garnish)
- 2 tbsp green onions, chopped (for garnish)
Instructions
- In a small bowl, combine soy sauce, honey, rice vinegar, water, and cornstarch (if using) to make the teriyaki sauce. Stir well and set aside.
- Heat olive oil and sesame oil in a large skillet or wok over medium heat.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and fully cooked. Remove the shrimp from the skillet and set aside.
- In the same skillet, add garlic and ginger. Sauté for about 1 minute until fragrant.
- Add the zucchini slices to the skillet and cook for 3-4 minutes until tender-crisp.
- Return the shrimp to the skillet with the zucchini. Pour the teriyaki sauce over the shrimp and zucchini, and stir to coat everything evenly. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Garnish with sesame seeds and green onions before serving.
Notes
- You can add other vegetables like bell peppers or snap peas to the stir fry for extra crunch.
- If you prefer a spicier dish, add a pinch of red pepper flakes or some chili paste to the sauce.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 9g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 140mg