Stir Fry Teriyaki Shrimp Zucchini (Print Version)
Juicy shrimp and zucchini noodles in teriyaki sauce make a quick, satisfying light meal.
# Ingredients:
→ Main Ingredients
01 -
450 g medium shrimp, peeled and deveined, tails optional
02 -
3 medium zucchini (approximately 450 g), spiralized or julienned
03 -
1 medium onion, finely minced
04 -
3 garlic cloves, minced
→ Seasonings and Sauces
05 -
1 tablespoon (15 ml) reduced sodium soy sauce
06 -
1 tablespoon (9 g) toasted sesame seeds, plus more for garnish
07 -
2 tablespoons (30 ml) reduced sodium teriyaki sauce
08 -
2 tablespoons (30 ml) vegetable oil, divided
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a large bowl, whisk together minced garlic, soy sauce, toasted sesame seeds, teriyaki sauce, and 1 tablespoon of vegetable oil. Add shrimp, ensuring even coating, and marinate for 10 minutes.
02 -
Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove shrimp from marinade, reserving marinade, and sauté shrimp for 2 minutes. Flip and cook for 1 additional minute until just pink. Transfer shrimp to a plate and set aside.
03 -
In the same skillet, add minced onion and zucchini noodles. Stir-fry over medium-high heat for about 2 minutes until vegetables are tender-crisp.
04 -
Season vegetables with kosher salt and black pepper. Pour in reserved marinade and cook for 1 minute. Return shrimp to the skillet, tossing gently to distribute evenly. Remove from heat.
05 -
Transfer shrimp and zucchini noodles to plates. Garnish with additional toasted sesame seeds and serve immediately.
# Notes:
01 -
For optimal texture, avoid overcooking the zucchini noodles to maintain their crunch and prevent excess moisture.