Quick Teriyaki Shrimp Stir Fry

4.80 from 5 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: Asian

Servings:

Calories: 512kcal

Author: Amy Palanjian

Equipment

Green Pan Non-Stick Pan

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)

US Customary - Metric

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.

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