In just about 15 minutes, you can serve up a delicious Teriyaki Shrimp Stir Fry that’s lower in sugar and salt than takeout—with flavor to please the whole family! This is one of my all-time favorite quick and easy weeknight meals to make and share with the kids.
This family meal is one that I love making on a weeknight since it’s so quick and easy. The rice can be simmering away while you get the rest of the meal cooking—or you can make it ahead of time with my easy method for how to freeze rice.
And the sauce takes just a few minutes and a handful of ingredients.
With this recipe, I used peeled and fully cooked shrimp to save myself some time and effort, though you can save a dollar or so per pound and go with shrimp that’s uncooked and still has the peel on. (You’ll just, obviously, need to peel it and cook it a bit longer!)
(You may also like my Baked Lentil Falafel, Slow Cooker Black Beans, Shrimp Tacos, Vegetable Stir Fry, and Teriyaki Chicken Meatballs.)
Table of Contents
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Ingredients You Need
Here’s a look at what you need to make this recipe so you can make sure to have everything on hand and ready to go.
- Rice: You can use fully cooked rice from the store or prepared rice that you make at home. I like to use jasmine or basmati rice in this recipe.
- Shrimp: To make this super easy, choose peeled shrimp, either raw or cooked. (Any type works, though it will take a few minutes to clean the shrimp.)
- Zucchini (or broccoli or carrots): I love to make this with zucchini, though you can use broccoli florets or thinly sliced carrots, too.
- Teriyaki sauce: Use store bought or homemade teriyaki sauce according to your preference.
Step-by-Step Instructions
Here’s the process of making this Quick Teriyaki Shrimp Stir Fry recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Prepare the rice according to package directions.
Step 2. Make the teriyaki sauce, if using homemade.
Step 3. Heat a medium skillet and cook the zucchini.
Step 4. Add the shrimp and cook. Stir in the sauce and serve over rice.
How to Make Teriyaki Sauce
To make this simple teriyaki sauce, you’ll need honey or maple syrup, reduced-sodium soy sauce, a garlic clove, and ginger. You can stir it together and use it, or simmer it to thicken the sauce.
TIP: You’ll want to use maple syrup instead of honey if you’ll be sharing this with a baby under 12 months.
Frequently Asked Questions
Cut well-cooked shrimp lengthwise so it is no longer round, then chop into small pieces. You can serve these small, thin pieces on their own or as part of a meal.
Once your baby is ready for solid foods, it’s fine to give your baby prawns, shrimp and other seafood from about six months old, as long as it’s properly cooked.
You’ll just need to cook it until it’s opaque and fully cooked through. Medium sized shrimp take about 3 minutes to cook.
Make-Ahead Tips
Here’s what you can do ahead of time to make this recipe come together even faster:
- Stir together the sauce and store in an airtight container at room temperature for up to 3 days.
- Make the rice up to 3 days ahead and store in the fridge. Reheat before serving.
- Chop the zucchini and store in an airtight container like a Mason jar in the fridge for up to 3 days.
Best Tips for Success
- Use reduced sodium-soy sauce to keep the sodium levels down.
- Use tamari instead of soy sauce to make this gluten-free.
- Trade in maple syrup instead of honey if desired or if you’ll be sharing with kids under 12 months.
- Dice the foods smaller for younger toddlers to easily eat.
- Serve with quinoa, couscous, rice noodles, or spaghetti instead of rice, if you like.
- Top with crushed peanuts and a squeeze of lime juice.
- Parents may want to top their servings with hot sauce.
Related Recipes
I’d love to hear your feedback if you try this recipe with your family so please comment below.
Quick Teriyaki Shrimp Stir Fry
Ingredients
- 1½ cups jasmine rice (or other rice)
- 1 pound frozen fully cooked shrimp (peeled and deveined)
- 1 tablespoon avocado oil
- 4 cups diced zucchini (about 2 medium)
- 1 garlic clove, grated (I use a microplane)
- ¼-½ cup teriyaki sauce (homemade or store-bought)
Instructions
- Prepare the rice according to package directions.
- Thaw the shrimp according to the package directions.
- Heat a medium skillet over medium heat. Add the oil to warm. Add the zucchini and toss to coat. Cook, stirring occasionally, for 6-8 minutes or until starting to soften.
- Add the shrimp and cook for another 2-3 minutes to warm through.
- If making homemade teriyaki sauce, stir together the garlic, ginger powder, honey, and soy sauce in a small bowl. Stir the sauce into the zucchini and shrimp.
- Serve over warm rice.
Equipment
Notes
- Use reduced sodium-soy sauce to keep the sodium levels down.
- Use tamari instead of soy sauce to make this gluten-free.
- Trade in maple syrup instead of honey if desired or if you’ll be sharing with kids under 12 months.
- Dice the foods smaller for younger toddlers to easily eat.
- Serve with quinoa, couscous, rice noodles, or spaghetti instead of rice, if you like.
- Top with crushed peanuts and a squeeze of lime juice.
- Parents may want to top their servings with hot sauce.
Nutrition
This post was first published February 2020.
Can you save left-overs?
Sure, just put in an airtight container in the fridge and warm to serve.
I’ve made this a couple of times and today tried with chicken —always a hit with the whole family! And super fast!
A hit with my 18-month-old — who’s being fickle with food lately! Served with rice noodles. Thanks!
Shrimps are probably the best and the easiest seafood you can make. They cook really quick and you can add a lot of variations to it. The tips mentioned for making the Teriyaki sauce have been helpful. Thanks!