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easy teryiaki shrimp

Quick Teriyaki Shrimp with Zucchini and Rice

Amy Palanjian
We like this with rice or rice noodles, but you can adjust how you serve it to fit your family!
5 from 2 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dinner
Cuisine Asian
Servings 4
Calories 512 kcal


  • 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


  • 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.
  • 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.


Calories: 512kcalCarbohydrates: 80gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 286mgSodium: 1426mgPotassium: 661mgFiber: 4gSugar: 21gVitamin A: 248IUVitamin C: 27mgCalcium: 215mgIron: 5mg
Keyword shrimp and rice, teriyaki shrimp
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