Shrimp and Zucchini Stir-fry

Name: Shrimp and Zucchini Stir-fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g shrimp (large, peeled and deveined, tails removed); 3 pcs zucchini (medium, sliced into half-moons); 4 pcs garlic (cloves, minced); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch red pepper flakes; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Juicy, plump shrimp and tender-crisp zucchini come together in a light, garlicky sauce that takes just minutes on the stovetop. This quick weeknight stir-fry keeps things fresh and simple with bright lemon and a subtle kick of red pepper. Serve it as-is for a low-carb dinner or over steamed rice.

PREP

15m

COOK

SERVES

1 CUP

201 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gshrimp · large, peeled and deveined, tails removed3 pcszucchini · medium, sliced into half-moons4 pcsgarlic · cloves, minced2 tbspolive oil2 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground1 pinchred pepper flakes2 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

201

CALORIES · 1 CUP

Protein27g · 54%

Carbs6g · 12%

Fat8g · 36%

Fiber2g

Sugar4g

Saturated fat1g

Cholesterol201mg

Sodium198mg

Potassium734mg

Phosphorus350mg

How we calculate →

METHOD · 5 STEPS

prep
Pat the shrimp dry and season.
1.Pat the peeled shrimp completely dry with paper towels.
2.Season with a pinch of salt and black pepper, tossing to coat.
saute · ~5 min
Sear the shrimp until pink.
1.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2.Add the shrimp in a single layer and cook 2 minutes per side until pink and opaque.
3.Transfer shrimp to a plate and set aside.
saute · ~5 min
Stir-fry the zucchini and garlic.
1.Add the remaining 1 tablespoon oil to the same skillet.
2.Add the zucchini slices and cook, stirring occasionally, for 3-4 minutes until tender-crisp.
3.Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
TIPDon't let the garlic brown — it turns bitter fast. Keep the pan moving.
assemble · ~1 min
Return the shrimp and finish.
1.Return the cooked shrimp to the skillet with the zucchini.
2.Drizzle the lemon juice over everything and toss gently to combine.
3.Cook 1 minute just to warm the shrimp through.
garnish
Garnish with parsley and serve immediately.
1.Sprinkle fresh chopped parsley over the stir-fry.
2.Serve hot on its own or over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp extremely dry before cooking to ensure a good sear, not steamed shrimp.
2
Cook zucchini just until tender-crisp (3-4 minutes) to avoid mushy texture.
3
Work in batches if your skillet is crowded — shrimp should be in a single layer.
4
Add garlic at the very end of zucchini cooking to prevent burning and bitterness.
5
Taste before adding extra salt — shrimp and red pepper flakes both add salinity.
6
This dish is best served immediately; reheating can make shrimp rubbery.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the zucchini with sliced bell peppers or snap peas for extra veggie crunch and a different nutrient profile, or add 200g sliced chicken breast alongside the shrimp.

low carb