Kitchen notes · a little help before you start
Shrimp Teriyaki Zucchini Noodles Meal-Prep
Sweet teriyaki sauce and tender shrimp make a bright lunch to look forward to. The zucchini noodles catch the glaze, with broccoli giving each portion a little more bite. Pack the finished portions away and there will be something inviting waiting when lunchtime rolls around.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Remove the pink shrimp
Lift the shrimp out once cooked and pink. The teriyaki sauce thickens in the same pan before the shrimp returns.
2. Split the water
Use part of the water in the sauce and the remaining part to dissolve the cornstarch in a separate bowl.
3. Coat the zucchini briefly
Take out the sauced shrimp and broccoli before tossing the zucchini noodles. The noodles only need to become coated in sauce.
Get to know the ingredients
Prepared shrimp
Use peeled, deveined medium shrimp so they are ready for the brief pan-cooking step, turning them to cook both sides.
Blanched broccoli
The broccoli enters the pan already blanched. Add it with the cooked shrimp to coat it evenly in the thickened teriyaki sauce.
Spiralized zucchini
Spiralize the zucchini before assembly. If the quantity is too much for the pan, toss the noodles with sauce in batches.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Shrimp Teriyaki Zucchini Noodles Meal-Prep
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Pack the layers
Divide the coated zucchini noodles among the containers, then top with shrimp and broccoli so each portion is ready to cover.
A little more help as you go
Pour the slurry slowly
Whisk the cornstarch mixture slowly into the boiling sauce, then simmer it until thick before returning the shrimp to the pan.
An optional sesame flavor
Sesame oil is marked optional in the ingredient list. If using it, whisk it into the sauce with the other flavorings.
A few questions you might have
Can I refrigerate the finished portions?
Yes. Divide the meal into containers, cover and refrigerate for up to four days as directed in the final step.
How do I reheat a portion?
Microwave it for one to two minutes or until steaming. The directions give that warming method for the assembled meal-prep containers.
Do I leave the shrimp in while the sauce thickens?
Remove the cooked shrimp before mixing the sauce. Return it after thickening, along with the cup of blanched broccoli.
Can I use another sugar instead of honey?
The ingredient list allows a sugar of your choice instead of honey. Add it with the soy sauce and other sauce ingredients.
How thick should the sauce become?
Simmer the sauce and cornstarch mixture for three to four minutes, or until thick, before coating the shrimp and broccoli.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
