Quick Teriyaki Shrimp with Zucchini and Rice
We like this with rice or rice noodles, but you can adjust how you serve it to fit your family!
Servings: 4
Calories: 512kcal
Equipment
Ingredients
- 1 pound frozen fully cooked shrimp (peeled and deveined)
- 1 tablespoon canola oil
- 4 cups diced zucchini (about 2 medium)
- 1 garlic clove, grated (I use 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
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.
- Stir together the garlic, ginger powder, honey, and soy sauce in a small bowl. Stir 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 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.
Nutrition
Calories: 512kcal | Carbohydrates: 80g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1426mg | Potassium: 661mg | Fiber: 4g | Sugar: 21g | Vitamin A: 248IU | Vitamin C: 27mg | Calcium: 215mg | Iron: 5mg