Simple Teriyaki Shrimp over Zucchini Noodles
Simple Teriyaki Shrimp over Zucchini Noodles - this recipe is made with a homemade teriyaki sauce and served over zucchini noodles. Making for an easy, healthy and extremely delicious dinner option that can be on your table in 30 minutes!
Servings 4 servings
Calories 335kcal
Ingredients
Sauce:
- 1/3 cup + 2 tbsp low-sodium soy sauce
- 1/4 cup rice vinegar
- 4 cloves garlic minced
- 1 tbsp ground ginger
- 3 tbsp honey
- 3 tbsp light-brown sugar packed
- 1/2 cup + 2 tbsp vegetable broth or water
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional - to taste
- 1 tbsp cornstarch
Vegetables:
- 5-6 large zucchini's approximately 3-4 pounds, spiralized
- 1/2 cup shredded carrots
- 1/2 cup edamame frozen
- 1 cup broccoli florets steamed or frozen
Additional Ingredients:
- 1 tbsp sesame oil
- 1 pound wild caught pink shrimp peeled, deveined, tail-on or off
Garnishment: (optional)
- crushed red pepper flakes
- pinch of salt
- Sesame seeds
- chopped green onions
Instructions
- Whisk together ingredients for the sauce (minus the cornstarch) into a medium-sized bowl.
- To a small bowl, add the shrimp and 3 tablespoons of the sauce. Cover, place into the fridge and allow to marinate for approximately 10-15 minutes.
- While your shrimp is marinating, you can either steam the broccoli or spiralize the zucchini.
- Heat a large, nonstick skillet with sesame oil over medium heat.
- Once heated, add the shrimp and allow to cook 3-4 minutes or until shrimp pinks up. Remove from pan, add to a bowl and cover with tented foil to keep warm.
- Into the same skillet add the sauce over medium heat. Allow it to come to a light boil. Slowly add the cornstarch 1 teaspoon at a time, whisking continuously to blend. Lower the temperature to a simmer and continue whisking for approximately 1-2 minutes while the sauce continues to thicken.
- Raise the temperature to medium-heat, add the zoodles and carrots. Toss with tongs to coat thoroughly. Allow to cook for 5-7 minutes or until the zoodles have softened, but are still tender. Time will be dependent on how firm you want your zoodles. Be cautious not to good too long!
- Add in the shrimp, broccoli, and edamame. Stir well to coat.
- Garnish with chopped green onions, sesame seeds, a dash of salt and upper, and some red pepper flakes. All optional.
Notes
Tips:
- Get wild caught pink shrimp. Trust me. Do not sacrifice flavor with anything farm-raised. The shrimp is the star of the show in this recipe!
- Keep the zoodles on the thicker side if you don't want to end up with mushy noodles.
- What's wonderful about recipes like this is that they are to your taste when it comes to the salty and sweet factor. Add as much sweetness or saltiness as your taste buds prefer.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 46g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 142mg | Sodium: 1753mg | Potassium: 1466mg | Fiber: 6g | Sugar: 34g | Vitamin A: 3475IU | Vitamin C: 95.1mg | Calcium: 171mg | Iron: 3.5mg