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This Stir Fry Teriyaki Shrimp with Zucchini Noodle is my go to meal on busy nights when I want something fresh and satisfying without spending all evening in the kitchen. Everything comes together in under 20 minutes and it is packed with bright flavors tender shrimp and a crisp bite from spiralized zucchini noodles that soak up the rich teriyaki glaze. Not only is it low on carbs but each bite is a perfect balance of savory and light.
The aroma of sesame and garlic filling the kitchen always reminds me of the first summer I tried this when I was experimenting with healthier twists on takeout favorites. Since then it is become a regular dish whenever I crave teriyaki but do not want to feel weighed down.
Ingredients
- Medium shrimp: peeled and deveined for juicy tender bites look for fresh or frozen shrimp with a sweet ocean scent
- Zucchini: spiralized or julienned these noodles swap for pasta and pick firm bright green squash for best texture
- Onion: minced this brings a gentle sweetness to balance the teriyaki
- Garlic: minced fresh garlic infuses deep savory notes
- Low sodium soy sauce: for umami flavor and less saltiness you can swap in tamari for gluten free need
- Toasted sesame seeds: nutty crunch that brings the dish together
- Low sodium teriyaki sauce: for the sticky sweet glaze choose a brand with simple recognizable ingredients
- Vegetable oil: a neutral high heat oil keeps shrimp tender
- Kosher salt and freshly ground black pepper: to punch up the final flavors use flaky salt if you have
Instructions
- Prep the Marinade:
- Mix the garlic soy sauce sesame seeds teriyaki sauce and oil together in a large bowl. Add the shrimp and toss to completely coat. Allow it to marinate for 10 minutes. This is key for soaking the shrimp in rich flavor while you prep the veggies.
- Cook the Shrimp:
- Heat a skillet over medium high and add a touch of oil. Lift the shrimp from the marinade letting excess drip off. Place the shrimp in a single layer and cook for about 2 minutes until just turning pink then flip and cook one minute more. Transfer the shrimp to a plate. This keeps them juicy not overcooked.
- Sauté the Veggies:
- Add the minced onion and spiralized zucchini to the same skillet. Cook for about 2 minutes tossing often so the zucchini stays al dente. The onion should turn translucent but not brown. You want the noodles to be warmed and just tender for a bit of crunch.
- Finish and Combine:
- Season the skillet with a sprinkle of salt and pepper. Pour in the remaining marinade. Let it bubble for a minute to thicken and coat the noodles. Return the shrimp to the skillet and toss everything together off the heat so flavors meld but nothing overcooks.
- Serve and Garnish:
- Move everything to serving bowls and shower with extra toasted sesame seeds. Serve immediately for the best textures and flavors.
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Shrimp is my absolute favorite in this dish because it soaks up the teriyaki flavor so quickly and cooks in just minutes. My son once called them teriyaki candy after his first bite and from then on this recipe became our weeknight treat that everyone looked forward to.
Storage Tips
This stir fry keeps well in the fridge for up to two days. Let it cool before storing in an airtight container. For reheating use a skillet over medium so the zucchini noodles stay firm and shrimp remain tender instead of microwaving which can make the noodles watery.
Ingredient Substitutions
No shrimp on hand Try bitesized pieces of chicken or tofu and marinate just as you would with shrimp. To keep it soy free coconut aminos make a delicious swaps for both soy sauce and teriyaki sauce with a slightly sweeter flavor profile.
Serving Suggestions
This stir fry stands alone but is also great topped with extra scallions or a quick drizzle of sriracha for heat. I sometimes toss in snap peas or shredded carrots for more crunch and color when I want to stretch the meal further.
Cultural Background
Teriyaki is a classic component of Japanese cuisine and over time it has become a beloved flavor in home kitchens everywhere. Using spiralized zucchini instead of noodles brings a fresh modern twist and helps lighten the dish while still delivering all the umami flavor.
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This dish is the ultimate quick fix for satisfying weeknight cravings. Try it just once and it might become your own family favorite too.
Frequently Asked Questions
- → Can I use frozen shrimp?
Yes, just thaw the shrimp thoroughly, pat dry, and proceed with marinating and cooking as directed.
- → Do zucchini noodles get soggy?
To keep zucchini noodles crisp, cook them briefly over high heat and avoid overcooking. Serve immediately.
- → Is low sodium soy sauce necessary?
Low sodium soy sauce helps control salt levels, but regular can be used. Adjust the seasoning to your taste.
- → Can I add other vegetables?
Bell peppers, carrots, or snap peas are great additions. Add them with the onion for a colorful skillet.
- → How should leftovers be stored?
Keep in an airtight container in the fridge. Reheat over gentle heat to avoid overcooking the shrimp and noodles.