Garlic Shrimp Stir Fry Recipe Quick Easy and Delicious

There’s something about garlic hitting hot oil that just feels like home. Garlic Shrimp Stir Fry is that quick weeknight dinner that tastes way fancier than the effort tender shrimp, crisp veggies, and enough garlicky flavor to make everyone lean in close.

I started making this back in 2019 when I was shopping Texas farmers’ markets every Saturday morning, grabbing whatever looked freshest. One vendor handed me a bag of Gulf shrimp still cold from ice, and I knew I wanted something fast that wouldn’t hide their sweetness. The trick I learned? Don’t overcrowd the pan it keeps the shrimp from steaming and locks in that caramelized edge everyone fights over.

Yesica Andrews

Garlic Shrimp Stir Fry Recipe Quick Easy and Delicious

This Garlic Shrimp Stir Fry is a speedy, flavorful dish that combines tender shrimp with fresh zucchini and a garlicky buttery sauce. Ready in just 15 minutes, it’s perfect for a busy weeknight dinner that doesn’t compromise on taste or nutrition.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 4 servings

Calories: 168

Ingredients Method Notes

Ingredients

  

• 1 pound 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
• 2 tablespoons fresh lemon juice about ½ medium lemon
• 1 tablespoon fresh Italian parsley chopped small

Method

 

1. Start by rinsing the shrimp and drying them thoroughly with paper towels. Have all other ingredients ready at hand since this recipe cooks quickly.
2. Heat a large stainless steel skillet over medium-high heat and add one tablespoon of olive oil. Once hot, spread the shrimp evenly in the pan and season with about ¼ teaspoon of kosher salt and a pinch of black pepper. Let them sear undisturbed for roughly one minute until the side touching the pan shows a pink hue.
3. Give the shrimp a quick stir and flip them over. Season again lightly with salt and pepper. Cook for an additional minute until shrimp are just cooked through but still tender. Remove shrimp to a plate.
4. Add the remaining tablespoon of olive oil to the skillet then toss in the sliced zucchini. Sprinkle with the rest of the salt and pepper and cook, stirring occasionally, for 2 to 3 minutes until the zucchini starts to soften.
5. Stir in the butter and minced garlic, scraping any browned bits off the pan’s surface. Let the mixture cook for another minute or two until the butter melts and fragrant aromas fill the kitchen.
6. Return the shrimp to the pan and pour in the lemon juice. Mix everything to combine and finish by sprinkling the fresh chopped parsley over the top. Serve hot right away for the best flavor and texture.

Notes

• For an extra burst of flavor, serve with a side of steamed rice or crusty bread to soak up the garlicky lemon sauce. Store leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently to avoid overcooking the shrimp.

Why You’ll Love This Garlic Shrimp Stir Fry

This one’s for those nights when you want dinner that feels special but doesn’t chain you to the stove. Everything cooks in under 15 minutes, and you only need one pan which means less scrubbing later and more time with your feet up.

• Fresh and light: Zucchini keeps it veggie-forward without feeling heavy, and the lemon juice adds a bright pop at the end.
• Weeknight-friendly: No fancy ingredients or technique just straightforward steps that work every time.
• Family-approved: Even picky eaters go back for seconds when garlic and butter are involved.

What You’ll Need (and Why Each One Matters)

Here’s the beauty of a good stir fry: simple ingredients, big flavor. You probably have most of this sitting in your fridge or pantry right now.

• Large raw shrimp: Look for peeled and deveined to save yourself the prep time. If they’re frozen, thaw them in cold water for about 10 minutes and pat them completely dry.
• Zucchini: Slice them thick about ½ inch so they hold their shape and don’t turn mushy. I like leaving the skin on for a little color and texture.
• Garlic: Fresh cloves are non-negotiable here. The minced garlic from a jar just won’t give you that same fragrant, mellow sweetness when it hits the butter.
• Lemon juice: Fresh-squeezed is always better, but if you’re in a pinch, bottled works too. Just taste as you go.

How It All Comes Together

The secret to a great stir fry is heat and speed. You’re not simmering or braising you’re searing everything quickly so it stays tender and bright. After years of testing weeknight shrimp recipes, I’ve learned that prep is everything. Lay out your ingredients before you turn on the stove, because once that pan heats up, things move fast.

Start by cooking the shrimp in a single layer with a little olive oil, salt, and pepper. Let them sit for a full minute before flipping that’s how you get those golden edges. Pull them out before they’re fully cooked through; they’ll finish later when you toss everything together.

Next, the zucchini goes in with more oil and seasoning. When it just starts to soften, add the butter and garlic. That’s when your kitchen starts to smell like a restaurant. Scrape up any browned bits from the bottom of the pan that’s pure flavor. Toss the shrimp back in with the lemon juice and parsley, stir once or twice, and you’re done.

Swaps and Tweaks

One of the best things about this recipe is how flexible it is. Out of zucchini? Use bell peppers, snap peas, or broccoli florets instead. Just keep the pieces bite-sized so everything cooks evenly.

If you’re not a fan of shrimp, this works beautifully with chicken breast cut into thin strips or even firm tofu cubes. You’ll want to adjust the cook time slightly chicken takes a little longer, tofu a little less.

Serving and Storage Tips

Serve this straight from the pan while it’s still hot. It’s perfect over rice, cauliflower rice, or even tossed with pasta if you want to stretch it further. A crusty piece of bread on the side is never a bad idea either you’ll want something to soak up that garlicky butter.

Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or broth to keep the shrimp from getting rubbery. Microwaving works in a pinch, but the stovetop is gentler.

Pro Tip: Don’t freeze this one. Shrimp and zucchini both get watery and lose their texture after thawing.

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FAQs ( Garlic Shrimp Stir Fry )

You’ll love how this Garlic Shrimp Stir Fry comes together in one pan with just a few minutes of real work. The shrimp stay tender, the zucchini gets those golden edges, and the garlic butter ties it all together with the kind of flavor that makes everyone ask for seconds. It’s the kind of dinner that feels fancy but doesn’t ask much of you perfect for those nights when you’re short on time but not on appetite.

If you want a little heat, toss in red pepper flakes with the garlic. Swap the zucchini for whatever’s in season bell peppers in summer, snap peas in spring. Leftovers reheat beautifully in a skillet with a splash of broth, and I’ve even seen friends toss them into grain bowls the next day. A trick I picked up from Texas farmers’ markets: always pat your shrimp bone-dry before they hit the pan. That’s how you get the sear instead of steam.

I’d love to hear what you stirred in or how your family liked it. Did this remind you of a favorite takeout spot or a dish someone used to make for you? Share a photo or tag me so I can cheer you on. And if it turned out as good as I think it will, save this one for a friend who needs a quick win in the kitchen. Here’s to easy dinners that taste like so much more.