Garlic Shrimp & Zucchini Stir-Fry

Tender, juicy shrimp and fresh garden zucchini come together in this quick and flavorful Garlic Shrimp Stir-Fry. The zucchini gets lightly browned while the shrimp cook until perfectly pink, then everything is tossed in a rich garlic-butter sauce. It’s a simple, fresh dinner that’s ready in about 20 minutes.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Difficulty: Easy
• Method: Stovetop stir-fry

Ingredients

For the Stir-Fry

• 1 lb large raw shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 2 medium-large zucchinis, halved and sliced ½-inch thick, about 4 cups
• 1 tablespoon butter
• 6–8 cloves garlic, minced, about 2 tablespoons

Optional Sauce

For a saucier, more flavorful stir-fry, add:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• ½ teaspoon red pepper flakes, optional
• 1 tablespoon chopped fresh parsley

Instructions

1. Prepare the shrimp

Pat the shrimp thoroughly dry with paper towels.

Place them in a bowl and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Toss gently to coat.

Keeping the shrimp dry before cooking helps them sear instead of releasing too much water into the pan.

2. Prepare the zucchini

Wash and dry the zucchini.

Cut each zucchini in half lengthwise, then slice into pieces approximately ½ inch thick.

Try to keep the pieces relatively uniform so they cook evenly while retaining some bite.

3. Cook the zucchini

Heat a large skillet or wok over medium-high heat.

Add 1 tablespoon olive oil.

Once hot, add the zucchini in a single layer.

Season with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Cook for approximately 4–5 minutes, stirring or tossing occasionally, until the zucchini develops golden-brown edges but remains slightly firm in the center.

Transfer the zucchini to a plate.

4. Cook the shrimp

Return the skillet to medium-high heat.

Add the remaining 1 tablespoon olive oil.

Add the seasoned shrimp in a single layer.

Cook for about 1½–2 minutes per side, or until the shrimp turn pink, opaque, and curl into a loose C-shape.

Avoid overcooking them, as shrimp can become rubbery quickly.

Transfer the shrimp to the plate with the zucchini.

5. Make the garlic butter

Reduce the heat to medium.

Add the butter to the same skillet.

Once melted, add the minced garlic.

Cook for 30–60 seconds, stirring constantly, until fragrant.

Be careful not to brown or burn the garlic.

6. Add the optional sauce

If using the additional sauce ingredients, add the soy sauce, lemon juice, honey, and red pepper flakes to the garlic butter.

Stir and simmer for approximately 30–60 seconds.

The sauce should become glossy and fragrant.

7. Bring everything together

Return the cooked zucchini and shrimp to the skillet.

Toss everything together for 1–2 minutes, allowing the garlic-butter sauce to coat the shrimp and zucchini.

Turn off the heat.

Sprinkle with fresh parsley if desired.

8. Serve

Serve immediately while hot.

For extra brightness, finish with a squeeze of fresh lemon juice.

Chef’s Tips

• Pat the shrimp dry. This is one of the easiest ways to get better browning.
• Don’t overcrowd the pan. Cook in batches if your skillet isn’t large enough.
• Zucchini releases water as it cooks, so avoid cooking it over low heat.
• Keep the zucchini slightly firm—it will continue cooking when returned to the hot skillet.
• Add the garlic only after the main ingredients have been seared so it doesn’t burn.
• Shrimp cook very quickly. Remove them from the heat as soon as they become opaque.
• For the freshest flavor, use freshly minced garlic rather than jarred garlic.

Delicious Variations

Spicy Garlic Shrimp

Add ½–1 teaspoon red pepper flakes or a drizzle of chili oil.

Lemon Garlic Shrimp

Skip the soy sauce and honey. Add 1–2 tablespoons fresh lemon juice and a little lemon zest.

Asian-Inspired

Use the soy sauce, add 1 teaspoon grated fresh ginger, and finish with sesame seeds and sliced green onions.

Creamy Garlic Shrimp

After cooking the garlic, stir in ¼ cup heavy cream and 2 tablespoons grated Parmesan. Simmer briefly before returning the shrimp and zucchini.

Extra Vegetables

Add sliced bell peppers, mushrooms, broccoli, snow peas, or yellow squash.

Serving Suggestions

Serve this stir-fry over:

• Steamed white rice
• Brown rice
• Jasmine rice
• Cauliflower rice
• Quinoa
• Rice noodles
• Egg noodles

For a lighter meal, serve it on its own with a simple green salad.

Storage

Allow leftovers to cool and refrigerate in an airtight container for up to 3 days.

Reheating

Reheat gently in a skillet over medium-low heat until warmed through.

Avoid prolonged high heat because the shrimp can become tough.

The Result

The finished dish is juicy, garlicky, buttery, and fresh, with tender shrimp and lightly caramelized zucchini in every bite. It’s a perfect quick dinner when you have an abundance of garden zucchini and want something flavorful without spending much time in the kitchen.