Description

This shrimp teriyaki zucchini noodles meal-prep is a healthy, low-carb lunch idea packed with bold flavor and fresh vegetables. It’s quick to make, perfect for weekly planning, and keeps well in the fridge for four days.

Ingredients

3 to 4 medium zucchini, spiralized

1 pound medium shrimp, peeled and deveined

1 teaspoon neutral oil (like avocado or canola)

1/2 cup water, divided

1/4 cup low-sodium soy sauce

2 tablespoons honey or your preferred sweetener

1 clove garlic, minced

1 teaspoon sesame oil (optional)

1/2 teaspoon ground ginger

1 tablespoon cornstarch

1 cup blanched broccoli florets

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Instructions

1. Heat a large skillet over medium-high heat. Add the oil and shrimp, cooking for about 2 to 3 minutes per side until they turn pink. Remove shrimp from the skillet and set aside.

2. In the same skillet, pour in 1/4 cup of water, soy sauce, honey, minced garlic, sesame oil (if using), and ground ginger. Stir well and bring to a boil.

3. In a small bowl, mix the remaining 1/4 cup water with the cornstarch until smooth. Gradually add this to the boiling sauce, whisking continuously. Let it simmer for 3 to 4 minutes until the sauce thickens.

4. Return the shrimp and blanched broccoli to the skillet, stirring to coat evenly in the sauce. Remove them once coated.

5. Toss in the zucchini noodles, stirring just enough to coat them lightly with the remaining sauce. If using a large amount of zucchini, add in batches to avoid overcooking.

6. Divide the zucchini noodles among 4 meal prep containers. Top each with shrimp and broccoli. Seal and refrigerate for up to 4 days. To reheat, microwave for 1 to 2 minutes until hot.

Notes

To avoid soggy noodles, don’t overcook the zucchini. For a vegan version, substitute shrimp with tofu. Adjust sweetness and sodium levels by modifying honey and soy sauce to taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Meal Prep Recipes
Method: Sauté
Cuisine: Asian-inspired