Teriyaki Zucchini Noodles with Shrimp, Peppers, Onions, and Broccoli
Try this Teriyaki Zucchini Noodles with Shrimp, Peppers, Onions, and Broccoli recipe.
Try this Teriyaki Zucchini Noodles with Shrimp, Peppers, Onions, and Broccoli recipe.
- salt and pepper to taste
- 1 egg, beaten
- 1 tsp minced garlic
- 1 tsp honey
- olive oil cooking spray
- 3 tbsp soy sauce
- 1 tsp rice vinegar
- 3/4 cup broccoli florets (about 5)
- 3 tsp sesame oil
- 1/2 tsp freshly minced ginger
- 1/2 red onion sliced lengthwise into 1/2-inch thick “strip
- 1 small red bell pepper sliced into 1/2-inch thick “strips†(fajita-style)
- 1/4 tsp (or one small pinch) of red pepper flakes
- 3-4 jump shrimp defrosted peeled and deveined
- 1.5 medium zucchini blade c
- 1/4 tsp white sesame seeds
- Carbohydrate 47.1799192463333 g
- Cholesterol 186.12 mg
- Fat 22.9940027121361 g
- Fiber 13.0478488323951 g
- Protein 25.4878932570233 g
- Saturated Fat 3.96598773264165 g
- Serving Size 1 1 Serving (903g)
- Sodium 184.606165142327 mg
- Sugar 34.1320704139382 g
- Trans Fat 2.28034856976019 g
- Calories 448 calories
Step-by-step
- Place a large skillet (or wok) over medium heat and coat lightly with cooking spray. Add in the broccoli and cook for about 3-4 minutes, tossing frequently.
- While the broccoli is cooking, place a small skillet over medium-low heat. Once the pan heats, add in the egg and scramble. Set aside.
- Add in garlic, red onion, red bell pepper, ginger and 2 tsp of the sesame oil. Cook for about 2 minutes or until bell pepper begins to soften.
- Season all the vegetables with salt, pepper and red pepper flakes. Toss to combine. While the mixture is cooking, combine the soy sauce, last tsp of sesame oil, rice vinegar and honey in a bowl and whisk to combine. Set aside.
- Add the shrimp to the skillet and let cook for 2 minutes, flip over, and add in the soy sauce mixture, zucchini noodles and scrambled egg. Toss to combine and stir frequently for about 2 minutes, or until the shrimp are cooked through and the zucchini noodles have softened and absorb teriyaki sauce.
- Pour out the stir fry mixture into a bowl or plate and top with white sesame seeds. Enjoy!
Zucchini releases massive amounts of water when subjected to heat, turning a crisp stir-fry into a watery soup unless specific precautions are taken during cooking. High heat is the only effective defense against this moisture release. Using a carbon steel wok over high flame allows any expelled water from the squash to flash-evaporate immediately rather than pooling at the bottom of the pan.
Preparing this dish ahead requires strict adherence to timing. Shrimp overcooks rapidly, turning rubbery within seconds if held at high temperatures, so store the cooked components unmixed if prepping more than two hours in advance. Reheating is best accomplished in a dry skillet over medium-high heat for precisely 90 seconds, tossing constantly to evaporate lingering moisture without overcooking the seafood.
Pairing this vegetable-heavy noodle dish with plain jasmine rice provides a neutral starch base that absorbs excess teriyaki sauce without competing with the garlic and ginger aromatics.
