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- 2 medium zucchinis - 1 pound large shrimp - Salt and pepper - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic - 1 teaspoon fresh ginger - 2 green onions - Sesame seeds - Olive oil This dish starts with fresh, vibrant ingredients. I love using medium zucchinis because they spiralize nicely into zoodles. The zoodles are a healthy twist on traditional pasta. You can use a spiralizer or a julienne peeler to make them. Next, I choose large shrimp for their meatiness. They cook quickly and soak up the sauce beautifully. Don’t forget to season them with salt and pepper. This simple step brings out their natural flavor. Now, let's talk about the teriyaki sauce. I use low-sodium soy sauce to keep it healthier. Honey or maple syrup adds just the right sweetness. The sesame oil gives the sauce a rich, nutty flavor. Rice vinegar adds a nice tang, while garlic and ginger bring depth to the dish. For garnishing, I chop some green onions for a fresh crunch. A sprinkle of sesame seeds adds a nice touch too. Finally, I use a bit of olive oil for cooking the shrimp. This blend of ingredients gives you a colorful and tasty meal that’s also good for you. Enjoy cooking with these fresh ingredients! {{ingredient_image_2}} To make zoodles, you need to spiralize the zucchinis. A spiralizer is the best tool for this task. Simply push the zucchini through the spiralizer to create noodle-like strands. If you don’t have one, a julienne peeler works well too. Just peel the zucchini into long strips. Set the zoodles aside for later. Next, let’s make the teriyaki sauce. In a medium bowl, whisk together the following: - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated Mix these ingredients until smooth. This sauce will coat the shrimp, giving them great flavor. Now, heat a large skillet over medium-high heat. Drizzle a bit of olive oil in the pan. When the oil shimmers, add the peeled and deveined shrimp. Lightly season them with salt and pepper. Let the shrimp cook for 2 to 3 minutes on one side. They should turn pink. Flip them over and pour the teriyaki sauce on top. Cook for another 2 to 3 minutes, stirring gently. The shrimp should be fully cooked and coated in sauce. Add the zoodles to the skillet with the shrimp. Toss everything together well. Make sure the zoodles mix with the shrimp and sauce. Cook for another 2 to 3 minutes. The zoodles should be tender, but still have a little crunch. Finally, remove the skillet from the heat. Serve the Teriyaki Shrimp Zoodles in a bowl. Garnish with chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and makes the dish look great. Enjoy your healthy meal! To get the best zoodles, cook them quickly. Aim for just 2-3 minutes in the pan. This keeps them crunchy. Overcooking makes them soggy. To avoid soggy zoodles, drain any excess water. After spiralizing, let them sit in a colander. This helps remove moisture. If you want to change flavors, try different soy sauces. Coconut aminos work well for a soy-free option. You can also swap honey for maple syrup. Adjust sweetness by adding more honey or syrup if you like it sweeter. To know your shrimp is done, look for a pink color. It should curl into a “C” shape. This means they are cooked just right. For even cooking, spread the shrimp in a single layer. Avoid crowding the pan. This way, they cook evenly on all sides. Pro Tips Choose Firm Zucchini: Select firm zucchinis that are free from blemishes for the best zoodles. This ensures a satisfying texture. Quick Marination: For added flavor, marinate the shrimp in the teriyaki sauce for 15-30 minutes before cooking, allowing the flavors to penetrate. Watch the Zoodles: Cook the zoodles just until they are tender but still have a slight crunch to prevent them from becoming mushy. Garnish for Flavor: Enhance your dish with fresh herbs like cilantro or basil, and consider adding a drizzle of sriracha for a spicy kick! {{image_4}} You can swap the shrimp for chicken or tofu. Chicken gives a nice bite and works well with the sauce. Just cut it into cubes and cook until golden. Tofu is a great choice for a vegetarian meal. Use firm tofu, cut it into cubes, and sauté until crispy. Both options keep the dish flavorful and satisfying. Want some heat? Try a spicy teriyaki sauce! Add chili paste or red pepper flakes to the mix. This will give your zoodles a kick. For those watching carbs, consider a low-carb sauce. Use coconut aminos instead of soy sauce. This option keeps the taste while lowering the carbs. Adding more veggies makes your dish colorful and tasty. Bell peppers and carrots are great choices. Slice them thin and sauté them with the shrimp. You can also get creative with your zoodles. Try using spaghetti squash or carrots for a different texture. Each veggie brings something unique to your plate. To store leftovers, place them in an airtight container. This helps keep the dish fresh. Put the container in the fridge. You should eat the leftovers within 2-3 days for the best taste. When reheating, use a skillet on low heat. This method keeps the zoodles intact. Stir gently to avoid mushiness. You can also use the microwave, but do it carefully. Heat in short bursts and stir in between. You can freeze Teriyaki Shrimp Zoodles, but it’s best to separate the shrimp and zoodles. Place them in separate freezer bags. They can last up to 2 months in the freezer. To thaw, move them to the fridge overnight. Reheat in a skillet, adding a splash of water to keep moisture. Zoodles are noodles made from zucchini. They are a healthy, low-carb alternative to regular pasta. To make zoodles, you spiralize zucchinis into long, thin strands. This dish is great for adding veggies to your meals. If you don’t have a spiralizer, don’t worry! You can use a julienne peeler or a box grater. Both tools can create thin strips of zucchini. Just run the peeler or grater over the zucchini to make your zoodles. Yes, Teriyaki Shrimp Zoodles can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. This swap keeps the dish safe for those with gluten sensitivities. Always check labels to make sure all ingredients are gluten-free. You can meal prep Teriyaki Shrimp Zoodles easily. Cook the shrimp and zoodles ahead of time, then store them in airtight containers. For best taste, eat them within 3 days. Keep the teriyaki sauce separate until ready to eat. This keeps everything fresh! The blog post covered making Teriyaki Shrimp Zoodles with fresh ingredients. We detailed the necessary components, from shrimp and zucchini to a tasty teriyaki sauce. You learned step-by-step instructions to cook the dish perfectly. I shared tips and variations to make it your own based on your taste. Remember, you can store and reheat your leftovers easily. This dish is fun to make and healthier than traditional noodles. Enjoy your cooking and feel free to experiment with flavors!

Teriyaki Shrimp Zoodles

A healthy and delicious dish featuring shrimp and zucchini noodles tossed in a flavorful teriyaki sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 300 kcal

Ingredients
  

  • 2 medium zucchinis, spiralized into zoodles
  • 1 pound large shrimp, peeled and deveined
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions finely chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • salt and pepper, to taste
  • 1 tablespoon olive oil, for cooking

Instructions
 

  • Prepare the Zoodles: Start by creating the zoodles from the zucchinis. Use a spiralizer to transform the zucchinis into noodle-like strands. If you don't have a spiralizer, a julienne peeler works wonderfully to make thin strips. Set the zoodles aside for later.
  • Make the Teriyaki Sauce: In a medium mixing bowl, whisk together the low-sodium soy sauce, honey or maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger until all ingredients are thoroughly combined and smooth. This will be the flavorful teriyaki sauce to coat your shrimp.
  • Cook the Shrimp: Heat a large skillet over medium-high heat and drizzle in a little olive oil. Once the oil shimmers, add the peeled and deveined shrimp to the skillet. Lightly season them with salt and pepper.
  • Sauté the Shrimp: Allow the shrimp to cook for about 2-3 minutes on one side until they turn a lovely pink color. Flip the shrimp over and carefully pour the prepared teriyaki sauce over them. Continue to cook for another 2-3 minutes, gently stirring occasionally, until the shrimp are fully cooked and well-coated in the sauce.
  • Combine with Zoodles: Add the prepared zoodles to the skillet with the shrimp. Toss everything together, ensuring the zoodles are well mixed with the shrimp and teriyaki sauce. Cook for an additional 2-3 minutes, just until the zoodles are tender yet retain a slight crunch.
  • Finish and Serve: Once everything is mixed and heated through, remove the skillet from the heat.

Notes

Serve garnished with green onions and sesame seeds for added flavor and crunch.
Keyword healthy, quick meal, shrimp, teriyaki, zoodles