Can I Use Frozen Shrimp for Shrimp and Zucchini Stir Fry with Homemade Teriyaki?

Yes. Frozen raw shrimp works very well for Shrimp and Zucchini Stir Fry with Homemade Teriyaki. Thaw the shrimp completely before cooking and make sure it is peeled and deveined. Patting thawed shrimp dry with paper towels is also helpful. Excess moisture can cool the skillet and cause the shrimp to steam rather than cook quickly. Use raw rather than precooked shrimp so you have better control over the final texture.

How Do I Keep Zucchini from Getting Soggy in Stir Fry?

Use a large, hot skillet or wok and avoid overcrowding it. Giving zucchini enough surface area allows moisture to evaporate as the pieces cook. Stir the zucchini frequently but allow it enough time against the hot pan to develop some golden color. Cooking the vegetables separately from the shrimp also helps. This method lets you cook each ingredient to the ideal texture before combining everything with the homemade teriyaki sauce.

What Can I Serve with This Shrimp and Zucchini Stir Fry?

Rice is a classic choice for Shrimp and Zucchini Stir Fry with Homemade Teriyaki because it absorbs the flavorful sauce. White rice, brown rice, or jasmine rice can all work well. Cauliflower rice is another convenient option if you want to add more vegetables. For a larger takeout-inspired meal, pair the stir fry with vegetable fried rice, egg rolls, steamed vegetables, or a crisp cucumber salad.

Easy Shrimp and Zucchini Stir Fry with Homemade Teriyaki

Name: Shrimp and Zucchini Stir Fry with Homemade Teriyaki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 scallions, chopped, white and green parts separated; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 6 cups zucchini, chopped; 1 (8-ounce) can sliced water chestnuts, drained; 1 1/4 pounds raw shrimp, peeled and deveined; 1/2 teaspoon kosher salt; Freshly cracked black pepper, to taste; Sesame seeds, for garnish; Cooking spray, as needed; 2 cloves garlic, minced, for the teriyaki sauce; 1 tablespoon fresh ginger, minced, for the teriyaki sauce; 1/4 cup low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon cornstarch; 1/2 cup maple syrup

Description

Shrimp and Zucchini Stir Fry with Homemade Teriyaki is an easy takeout-inspired dinner made with juicy shrimp, tender zucchini, crunchy water chestnuts, fresh garlic, ginger, and a sweet-savory homemade teriyaki sauce.

Ingredients

Scale

2 scallions, chopped, white and green parts separated
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
6 cups zucchini, chopped
1 (8-ounce) can sliced water chestnuts, drained
1 1/4 pounds raw shrimp, peeled and deveined
1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste
Sesame seeds, for garnish
Cooking spray, as needed
2 cloves garlic, minced, for the teriyaki sauce
1 tablespoon fresh ginger, minced, for the teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/2 cup maple syrup

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Instructions

Chop the scallions and separate the white parts from the green parts. Mince the garlic and ginger, chop the zucchini, drain the water chestnuts, and prepare the raw shrimp.
Coat a large frying pan or wok with cooking spray and heat over medium-high heat. Add the white parts of the scallions, 2 cloves minced garlic, and 1 tablespoon minced ginger. Sauté for about 1 minute, until fragrant.
Add the zucchini, kosher salt, and freshly cracked black pepper. Sauté for about 10 minutes, stirring frequently, until the zucchini is tender and lightly golden.
Add the drained water chestnuts and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
Coat the pan again with cooking spray. Add the raw shrimp and cook for about 2 minutes per side, or until the shrimp turns opaque and is just cooked through.
Return the zucchini and water chestnuts to the pan with the shrimp.
In a bowl, combine 2 cloves minced garlic, 1 tablespoon minced ginger, low-sodium soy sauce, rice wine vinegar, cornstarch, and maple syrup. Stir until the cornstarch is fully dissolved.
Add about 1/2 cup of the teriyaki mixture to the stir fry. Simmer for approximately 5 minutes, stirring occasionally, until the shrimp and vegetables are evenly coated.
Pour the remaining teriyaki sauce into a small saucepan and simmer for about 5 minutes, stirring as needed, until thickened and glossy.
Garnish the Shrimp and Zucchini Stir Fry with Homemade Teriyaki with the reserved green scallions and sesame seeds. Drizzle with the additional thickened teriyaki sauce and serve warm.

Notes

Use raw shrimp rather than precooked shrimp for the best texture.
Frozen shrimp can be used, but thaw completely and pat dry before cooking.
Avoid overcooking the shrimp, as it can become firm and rubbery.
Cook the zucchini until tender and lightly golden, but avoid cooking it until mushy.
Serve with white rice, brown rice, jasmine rice, or cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in a skillet or microwave until hot throughout.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 308
Sugar: 31 g
Sodium: 892 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 0.23 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 4 g
Protein: 24 g