If you are craving something bursting with fresh flavors and vibrant colors, the Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe is your perfect match. This dish combines succulent shrimp, tender zucchini, and crisp red bell peppers all coated in a luscious, homemade teriyaki sauce that’s sweet, tangy, and packed with umami. It’s a wholesome, quick-cooking meal that’s as satisfying as it is healthy, making it one of my absolute favorites to whip up on busy weeknights or when you want to impress without fussing in the kitchen. Trust me, once you try this Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe, it will become your go-to weeknight star.
Ingredients You’ll Need
The beauty of the Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe lies in its simplicity and how each ingredient plays an essential role. Every component not only adds flavor but also texture and a pop of inviting color to the dish, elevating it from everyday to exceptional.
- 1 pound large shrimp, peeled and deveined: Provides a tender, juicy protein foundation with a subtle sweetness that pairs perfectly with teriyaki.
- 2 medium zucchini, sliced into half-moons: Adds a lovely crunch and freshness that keeps the stir fry balanced and light.
- 1 red bell pepper, sliced: Brings vibrant color and a mild sweetness that complements both shrimp and sauce.
- 2 tablespoons sesame oil (or neutral oil): Infuses a gentle nutty aroma or a clean fry, depending on your choice, perfect for stir-frying ingredients evenly.
- 2 cloves garlic, minced: Delivers that essential pungent kick that energizes every bite.
- 1 teaspoon fresh ginger, grated: Adds a zesty warmth and bright undertone to the sauce and veggies.
- 1 tablespoon sesame seeds (optional): For a delightful, toasty crunch and visual appeal when sprinkled on top.
- 2 green onions, sliced (for garnish): Offers a fresh, mild onion flavor and a pop of green color to finish the dish beautifully.
- For the teriyaki sauce:
- 1/4 cup low-sodium soy sauce: The salty-savory base that forms the backbone of your homemade teriyaki.
- 2 tablespoons honey or maple syrup: Balances sauce with natural sweetness and a glossy finish.
- 1 tablespoon rice vinegar: Adds a mild tang to keep the sauce bright and lively.
- 1 tablespoon cornstarch: Thickens the sauce to the perfect consistency for coating your stir fry ingredients.
- 1/2 cup water: Helps the sauce come together smoothly without overpowering the flavors.
- 1 clove garlic, minced: Boosts the garlic flavor specifically within the sauce for depth.
- 1/2 teaspoon grated fresh ginger: Keeps the ginger flavor consistent and aromatic throughout the dish.
How to Make Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
Step 1: Prepare the Teriyaki Sauce
Start by crafting your homemade teriyaki sauce, as it’s the heart and soul of this recipe. In a small saucepan, combine low-sodium soy sauce, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and water. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld and soften. Next, mix your cornstarch with a tablespoon of water in a separate bowl until smooth, then whisk this slurry into the simmering sauce. Cook it for just a minute or two until it thickens to a shiny glaze. Remove from heat and set aside—the aroma alone will have your mouth watering!
Step 2: Cook the Shrimp
Heat one tablespoon of sesame or neutral oil in a large skillet or wok over medium-high heat, ensuring your pan is nice and hot. Add the shrimp and cook for 2 to 3 minutes on each side, or until they turn a delightful pink and are opaque all the way through. This quick sear locks in their juiciness and creates a pleasant texture contrast to the veggies. Once cooked, transfer the shrimp to a plate and set aside, so you can make room for your vibrant vegetables in the next step.
Step 3: Stir-Fry the Vegetables
To that same pan, add your remaining tablespoon of oil and toss in the sliced zucchini and red bell pepper. Stir-fry the veggies for about 4 to 5 minutes, just until they become tender but still retain a nice bite—this keeps the dish lively and fresh. Add the minced garlic and grated ginger at the last 30 seconds of cooking to release their fragrant oils without burning, filling your kitchen with irresistible scents.
Step 4: Combine and Finish
Return the cooked shrimp to the pan with your vegetables, and pour the luscious homemade teriyaki sauce over everything. Gently toss to coat every piece in that rich, glossy glaze. Let it cook together for another 1 to 2 minutes to ensure every bite is heated through and perfectly flavored. Before plating, sprinkle toasted sesame seeds and fresh green onion slices on top for texture and a fresh pop of color.
How to Serve Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
Garnishes
Adding a few garnishes can take this dish from fantastic to unforgettable. I recommend sprinkling toasted sesame seeds, which add a subtle crunch and nutty flavor, as well as sliced green onions for a bright, fresh note. If you’re feeling adventurous, a few flakes of red chili or a squeeze of fresh lime can add a delightful twist.
Side Dishes
While this Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe is satisfying on its own, pairing it with fluffy steamed jasmine rice, brown rice, or even some rice noodles makes the meal complete. A side of lightly pickled cucumbers or an Asian-inspired slaw also works beautifully, offering cool and crisp contrasts to the warm stir fry.
Creative Ways to Present
If you want to impress your guests or just change things up, serve this stir fry in individual lettuce cups for a low-carb, crunchy alternative. Another fun idea is to plate it over a bed of cauliflower rice for an extra veggie boost. And don’t forget, packing the leftovers into a bento box-style lunch makes for a delicious midday pick-me-up!
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. Since the shrimp and veggies hold their shape nicely, the dish remains flavorful without getting soggy, making it ideal for quick lunches or dinners after busy days.
Freezing
While shrimp is best enjoyed fresh, you can freeze the stir fry if needed. Cool it completely before transferring to freezer-safe containers or bags, and use within one month for best quality. When ready to eat, thaw overnight in the fridge to preserve texture.
Reheating
To reheat, gently warm the stir fry on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the sauce. This method helps maintain the shrimp’s tenderness and keeps the vegetables from getting mushy. Alternatively, the microwave works fine—just heat in short bursts and stir in between.
FAQs
Can I substitute the shrimp with other proteins?
Absolutely! Chicken strips or firm tofu cubes make excellent alternatives, absorbing that homemade teriyaki sauce beautifully and maintaining the dish’s delightful texture and flavor profile.
Is this recipe gluten-free?
It sure can be! Simply swap the low-sodium soy sauce for tamari, which is typically gluten-free, to keep the dish safe for gluten sensitivities without compromising taste.
How spicy is the Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe?
This recipe is mild and suitable for all palates, but you can easily add chili flakes or fresh sliced chilies while cooking if you prefer a bit of heat.
Can I prepare the teriyaki sauce ahead of time?
Yes! The homemade teriyaki sauce keeps very well in the refrigerator for up to one week, so you can make it in advance to speed up your cooking on the day you plan to enjoy your stir fry.
What’s the best way to slice zucchini for this stir fry?
Cutting zucchini into half-moons creates a nice bite-sized shape that cooks evenly and offers a pleasant texture that complements the roundness of the shrimp and the strips of bell pepper.
Final Thoughts
There is something truly special about a dish that combines ease, nutrition, and incredible flavor, and this Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe nails it on all fronts. Whether you’re feeding a family or impressing friends, I promise this recipe will become a swift favorite that you return to again and again. Give it a go, and enjoy every delicious, saucy bite you create!
Print
Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free, Dairy-Free
Description
A flavorful and healthy Shrimp and Zucchini Stir Fry featuring a homemade teriyaki sauce. This quick and easy Asian-inspired dish combines tender shrimp, fresh zucchini, and vibrant bell peppers, all tossed in a sweet and savory teriyaki glaze. Perfect for a nutritious weeknight dinner and customizable to suit gluten-free or vegetarian preferences.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 2 tablespoons sesame oil (or neutral oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, ginger, and water. Bring the mixture to a simmer over medium heat. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Whisk the slurry into the simmering sauce and cook for 1–2 minutes until it thickens. Remove from heat and set aside.
- Cook the Shrimp: Heat 1 tablespoon of sesame or neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the skillet. Stir-fry the zucchini and bell pepper for 4 to 5 minutes until they are just tender but still retain some crispness. Add the minced garlic and grated ginger, cooking for an additional 30 seconds to release their aroma.
- Combine and Finish: Return the cooked shrimp to the pan. Pour the prepared teriyaki sauce over the shrimp and vegetables, tossing everything together to coat evenly. Cook for another 1 to 2 minutes until heated through and flavors meld.
- Garnish and Serve: Sprinkle the stir fry with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles as desired.
Notes
- Substitute chicken or tofu for shrimp to vary the protein.
- For a gluten-free version, replace soy sauce with tamari.
- The teriyaki sauce can be prepared ahead of time and refrigerated for up to 1 week.
- Ensure not to overcook zucchini to maintain its texture and color.
- Adjust sweetness of the sauce by varying honey or maple syrup to taste.
