In just about 15 minutes you can serve up authentic Teriyaki Shrimp that’s healthier than any takeout—and please the whole family too! This is one of my all-time favorite quick and easy weeknight meals to make and share with the kids.
Quick Teriyaki Shrimp
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, and there’s no major effort required to make the sauce.
Easy Shrimp and Rice Recipe
I tend to forget about seafood, even though I know that it’s a great protein option, so I’ve been trying to add shrimp to my grocery list regularly. (My kids adore it when I do remember to cook I!) With this recipe, I used peeled and fully cooked shrimp to save myself some time and effort, though you can save a dollar or two 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!)
How to Make Teriyaki Sauce
To make this simple teriyaki sauce, you’ll need honey, reduced-sodium soy sauce, a garlic clove, and dried ginger. You can use fresh ginger, but dried works too! Simply the ingredients together (after grating the garlic) and it’s ready to go.
TIP: You can use maple syrup instead of honey if you prefer or if you’ll be sharing this with a baby under 12 months.
How to Make Teriyaki Shrimp Step-by-Step
Here’s the process of making this quick teriyaki shrimp recipe.
- Thaw the shrimp according to the package directions if starting from frozen.
- Heat a medium skillet and cook the zucchini.
- Add the shrimp and cook.
- Stir in the sauce and serve over rice.
TIP: You can also serve this with rice noodles or spaghetti if you prefer.
Can I use raw shrimp in this recipe?
You totally can! You’ll just need to cook it a little longer until it’s opaque and fully cooked through.
Can I make this recipe ahead of time?
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 and store in the fridge for up to 3 days.
Can I make this into Teriyaki Chicken instead of shrimp?
Absolutely! Use cut up bite-size chicken breast tenders or thighs and add to the pan instead of the shrimp. Cook for 6-8 minutes or until fully cooked through. Serve as directed.
Tips for Making the Best Teriyaki Shrimp
- 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 rice, quinoa, couscous, rice noodles, or spaghetti.
- Top with crushed peanuts and a squeeze of lime juice.
- Parents may want to top their servings with hot sauce.
I’d love to hear your feedback if you try this recipe with your family so please comment below.Print
We like this with rice or rice noodles, but you can adjust how you serve it to fit your family!
- 1 pound frozen fully cooked and peeled shrimp
- 1 tablespoon neutral oil like canola or grapeseed
- 2 medium zucchini
- 1 garlic clove, grated on a microplane
- 1/2 teaspoon ground ginger
- 1/4 cup honey or maple syrup
- 1/4 cup reduced sodium soy sauce
- 1 1/2 cups short grain brown rice
- 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.
- Stir together the garlic, ginger powder, honey, and soy sauce in a small bowl. Stir into the zucchini and shrimp.
- Serve over warm rice.
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.
Top with crushed peanuts and a squeeze of lime juice.
Parents may want to top their servings with hot sauce.