If you’re searching for a dish that’s vibrant, lightning-fast, and seriously satisfying, Shrimp and Zucchini Stir Fry with Homemade Teriyaki is about to become your new weeknight hero. This recipe brings together plump, juicy shrimp, fresh zucchini, and sweet red bell pepper, all coated in a glossy, irresistibly easy homemade teriyaki sauce. Whether you’re a stir-fry pro or just dipping your toes into Asian-inspired cooking, you’ll love how this dish bursts with color, flavor, and wholesome goodness in every bite.
Ingredients You’ll Need
You don’t need a long list of ingredients to create a restaurant-worthy Shrimp and Zucchini Stir Fry with Homemade Teriyaki at home. Each component plays its part—shrimp for protein and sweetness, zucchini and bell pepper for crunch and color, and that luscious homemade teriyaki pulls the whole dish together.
- Shrimp: Fresh or frozen large shrimp work best; they cook quickly and soak up all the flavors.
- Zucchini: Sliced into half-moons, zucchini adds a tender bite and beautiful green color.
- Red Bell Pepper: For a pop of sweetness and vibrant red color that brightens the whole stir fry.
- Sesame Oil: Adds a nutty aroma and classic stir-fry flavor; use toasted sesame oil for extra depth.
- Garlic: Freshly minced garlic infuses the dish with bold, savory notes.
- Fresh Ginger: Grated ginger brings a subtle heat and zing that balances the sweetness.
- Green Onions (optional): Perfect for a fresh, crunchy garnish with a mild bite.
- Sesame Seeds (optional): Sprinkle on top for a lovely crunch and extra visual appeal.
- For the Homemade Teriyaki Sauce:
- Low-Sodium Soy Sauce: The base of your sauce—a must for that signature teriyaki flavor.
- Honey: Naturally sweetens the sauce and helps it caramelize beautifully.
- Rice Vinegar: Adds a gentle tang, balancing out the sweet and salty elements.
- Cornstarch: Thickens the sauce to that perfectly glossy finish.
- Water: Helps achieve the right consistency in your homemade teriyaki.
- Sesame Oil: A little goes a long way to infuse the sauce with warmth.
- Garlic (for sauce): Intensifies the savory undertone in the teriyaki.
- Ginger (for sauce): A dash of grated ginger sharpens the flavor profile.
How to Make Shrimp and Zucchini Stir Fry with Homemade Teriyaki
Step 1: Whisk Up the Homemade Teriyaki Sauce
Start by making your homemade teriyaki sauce. Whisk together the soy sauce, honey, rice vinegar, cornstarch, water, sesame oil, garlic, and ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat while stirring constantly. In just a few minutes, you’ll notice the sauce thickening into a glossy, savory glaze—this is the magic that will coat your shrimp and veggies later.
Step 2: Sauté Garlic and Ginger
Heat your sesame oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and grated ginger, and let them sizzle for about 30 seconds. This quick step releases all those aromatic oils, creating a fragrant base that sets the stage for the whole stir-fry.
Step 3: Cook the Shrimp
Add your peeled and deveined shrimp to the hot skillet. Sauté for 2 to 3 minutes per side, just until they turn pink and opaque. Be careful not to overcook—shrimp can go from tender to rubbery in seconds! Once done, scoop them out and set aside so they don’t lose their perfect texture.
Step 4: Stir-Fry the Veggies
Using the same pan (don’t wipe it out—you want those flavors!), toss in your zucchini and red bell pepper. Stir-fry for 4 to 5 minutes, moving everything around so the veggies get tender-crisp but still hold their shape and color. The pan should be lively, and the veggies should look vibrant.
Step 5: Bring It All Together
Return the cooked shrimp to the pan, then pour in your homemade teriyaki sauce. Toss everything together so the shrimp and veggies are evenly coated in that sticky-sweet glaze. Let it all heat through for another 1 to 2 minutes, then you’re ready to serve your Shrimp and Zucchini Stir Fry with Homemade Teriyaki piping hot!
How to Serve Shrimp and Zucchini Stir Fry with Homemade Teriyaki
Garnishes
For a finishing touch, sprinkle thinly sliced green onions and a generous pinch of sesame seeds over the top. These simple garnishes add a fresh crunch and make your Shrimp and Zucchini Stir Fry with Homemade Teriyaki look as beautiful as it tastes.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine or brown rice, but you can also serve it over fluffy quinoa or even cauliflower rice for a lighter, low-carb option. A side of miso soup or a crisp Asian cucumber salad is a lovely complement, balancing the warm flavors of the main dish.
Creative Ways to Present
For a fun twist, serve your Shrimp and Zucchini Stir Fry with Homemade Teriyaki in lettuce cups for a fresh, hand-held meal. Or, pile it high over noodles and top with extra sauce for a teriyaki shrimp noodle bowl that feels like a special treat. Individual bowls with a sprinkle of microgreens or edible flowers will wow guests at any dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Zucchini Stir Fry with Homemade Teriyaki keeps well in an airtight container in the refrigerator for up to 2 days. The flavors deepen as they sit, making the next-day leftovers even more delicious.
Freezing
Freezing isn’t recommended for this dish, as shrimp can become rubbery and the zucchini may lose its pleasant texture when thawed. For the best results, enjoy your stir fry fresh or within a day or two.
Reheating
To reheat, gently warm the stir fry in a skillet over medium heat until heated through, adding a splash of water if needed to loosen the sauce. Avoid microwaving for too long, as this can overcook the shrimp and vegetables.
FAQs
Can I use frozen shrimp?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear up nicely instead of steaming.
What other vegetables can I add?
Snap peas, mushrooms, broccoli, or carrots are all great additions. Feel free to mix and match based on what you have on hand or what’s in season.
Is this recipe gluten-free?
Yes—if you use a gluten-free soy sauce or tamari, Shrimp and Zucchini Stir Fry with Homemade Teriyaki is naturally gluten-free and perfect for those avoiding wheat.
Can I make the teriyaki sauce ahead of time?
Definitely! The homemade teriyaki sauce can be made up to three days in advance and stored in the fridge. Just give it a good stir before using.
How spicy is this dish?
This recipe is mild as written, but if you love a kick, add a pinch of red pepper flakes or a drizzle of sriracha when you stir-fry the veggies.
Final Thoughts
Gather your ingredients and get ready to fall in love with how quickly Shrimp and Zucchini Stir Fry with Homemade Teriyaki comes together. It’s a recipe that’s bursting with flavor, color, and wholesome ingredients—perfect for busy nights or when you want something truly satisfying. Give it a try and watch it disappear from your table!
Print
Shrimp and Zucchini Stir Fry with Homemade Teriyaki Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and healthy Shrimp and Zucchini Stir Fry featuring tender shrimp and fresh vegetables tossed in a homemade teriyaki sauce that’s easy to prepare and perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (optional for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
Homemade Teriyaki Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ½ teaspoon grated ginger
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, water, sesame oil, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring constantly until thickened, about 2 to 3 minutes. Remove from heat and set aside.
- Sauté Aromatics: Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2 to 3 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- Cook Vegetables: In the same pan, add sliced zucchini and red bell pepper. Stir-fry for about 4 to 5 minutes until the vegetables become tender-crisp.
- Combine and Finish: Return the cooked shrimp to the pan with the vegetables. Pour the prepared teriyaki sauce over everything. Toss to coat evenly and cook for an additional 1 to 2 minutes to heat through.
- Serve: Serve immediately, garnished with sliced green onions and sesame seeds if desired.
Notes
- You can add other vegetables like snap peas or mushrooms for more variety.
- For a low-carb option, serve the stir fry over cauliflower rice or enjoy it on its own without rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 7g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
