Shrimp and Zucchini Stir-fry
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp extremely dry before cooking to ensure a good sear, not steamed shrimp.
- 2Cook zucchini just until tender-crisp (3-4 minutes) to avoid mushy texture.
- 3Work in batches if your skillet is crowded — shrimp should be in a single layer.
- 4Add garlic at the very end of zucchini cooking to prevent burning and bitterness.
- 5Taste before adding extra salt — shrimp and red pepper flakes both add salinity.
- 6This dish is best served immediately; reheating can make shrimp rubbery.
Adapt it for your goals.
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 carbLow-carb
Serve over cauliflower rice instead of steamed rice to keep the meal keto-friendly while still soaking up the garlicky lemon sauce.
veganVegan
Swap shrimp for firm tofu or king oyster mushrooms (sliced) and use tamari instead of salt for a plant-based version with similar umami bite.
spicySpicy
Double the red pepper flakes or add 1 teaspoon sriracha with the garlic for a serious heat kick that plays off the lemon.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and satiety, with minimal saturated fat.
Rich in Vitamin C
Zucchini and fresh lemon juice contribute vitamin C, an antioxidant that supports immune function and collagen synthesis.
Low in Carbs
This stir-fry is naturally low in carbohydrates, making it suitable for low-carb or blood-sugar-friendly eating patterns.
Contains Heart-Healthy Fats
Olive oil provides monounsaturated fats linked to improved cholesterol levels and reduced inflammation.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight, then pat very dry before cooking — excess moisture prevents browning.
