Quick Teriyaki Shrimp with Zucchini Noodle Dinner (Print version)
Sweet and savory teriyaki shrimp with zucchini noodles, ready in 20 minutes for a light low-carb dinner.
# Ingredients:
For the marinade
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
3 tablespoons low-sodium soy sauce
03 -
2 tablespoons teriyaki sauce
04 -
1 tablespoon honey or brown sugar
05 -
1 teaspoon sesame oil
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh ginger, grated
For the stir-fry
08 -
3 medium zucchini, spiralized (about 1 lb / 450 g)
09 -
2 tablespoons vegetable or avocado oil
10 -
2 green onions, thinly sliced
11 -
1 tablespoon toasted sesame seeds
12 -
Salt and black pepper, to taste
# Instructions:
01 -
In a bowl, whisk together the soy sauce, teriyaki sauce, honey, sesame oil, garlic, and ginger. Add the shrimp and toss to coat. Let marinate at room temperature for 10 minutes while you prepare the zucchini.
02 -
Trim the ends off the zucchini and spiralize into noodles. If you do not have a spiralizer, use a julienne peeler or cut into thin matchsticks.
03 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Lift the shrimp from the marinade and pat lightly dry. Sear in a single layer for 1-2 minutes per side until pink and just opaque. Remove to a plate.
04 -
Add the remaining oil to the same skillet. Add the zucchini noodles and toss for 1-2 minutes until just beginning to soften but still firm. Season lightly with salt and pepper.
05 -
Pour the remaining marinade into the skillet and let it bubble for 30 seconds. Return the shrimp to the pan and toss everything together until coated. Remove from heat and top with green onions and sesame seeds. Serve immediately.
# Good to know:
01 -
Best served immediately while the zucchini retains its bite and the sauce is glossy.
02 -
For a firmer texture, salt the raw zucchini noodles and let them drain for 10 minutes before cooking.