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 brings that sizzle to your table in about 15 minutes crispy tender shrimp, bright vegetables, and that unmistakable fragrant punch you can smell from the next room.

I first made this on a Wednesday night back in 2019 when I had exactly twelve minutes before soccer practice. The shrimp curled up fast, the snap peas stayed crisp, and my daughter actually said “Mom, this is restaurant-level.” After eight years of recipe testing, I can tell you the secret is high heat and not crowding the pan it keeps everything light instead of steamed.

Olivia Farnsworth

Garlic Shrimp Stir Fry Recipe Quick Easy and Delicious

This Garlic Shrimp Stir Fry is a fast, flavorful dish that combines tender shrimp and fresh zucchini with a delicious garlic butter sauce. Ready in just 13 minutes, it’s a perfect quick dinner that doesn’t compromise on taste.

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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. Dry the shrimp thoroughly with paper towels and prepare all other ingredients nearby for quick access.
2. Heat a large pan over medium-high heat and add 1 tablespoon olive oil. Once hot, lay the shrimp in a single layer and season with a quarter teaspoon each of salt and some pepper. Cook undisturbed for about one minute until the shrimp starts to turn pink on the bottom.
3. Stir the shrimp and flip them quickly, adding remaining salt and pepper, cooking for an additional minute until just opaque. Avoid overcooking then transfer shrimp to a plate.
4. Add the remaining olive oil to the pan and toss in the sliced zucchini. Sprinkle with the leftover salt and pepper. Let the zucchini sauté for 2-3 minutes until it starts to soften slightly.
5. Mix in the butter and minced garlic, scraping up any browned bits from the bottom. Continue cooking for another one or two minutes until the butter melts and the garlic releases its aroma.
6. Return the shrimp to the skillet and drizzle the lemon juice over everything. Toss to combine then finish by sprinkling with chopped parsley. Serve hot right away.

Notes

• For a spicier version, consider adding a pinch of red pepper flakes or a drizzle of hot sauce. Leftovers keep well refrigerated for up to 2 days and taste great reheated.

Why You’ll Love This Garlic Shrimp Stir Fry

This is the kind of dinner that saves you on those nights when you’re tired but still want something that tastes bright and satisfying. The shrimp turn pink and tender in minutes, the zucchini stays crisp, and the garlic butter sauce ties it all together with that restaurant-quality flavor you crave.

• Fast enough for chaos: Start to finish in under 15 minutesno joke.
• Light but filling: High protein, fresh vegetables, and just enough richness from butter and olive oil.
• Pantry-friendly: You probably have most of these ingredients alreadyno specialty store needed.
• Beginner-approved: If you can stir a pan, you can nail this.

What You’ll Need (And Why Each Ingredient Matters)

Here’s what makes this recipe work so beautifully. Every ingredient plays a rolenothing’s just filler.

• Large raw shrimp: Go for peeled and deveined to save time. They cook fast and stay tender if you don’t overdo it.
• Zucchini: Adds color, texture, and a mild sweetness that balances the garlic. Slice them about ½-inch thick so they don’t turn mushy.
• Garlic: The star here. Use 6-8 clovesyes, really. Minced fresh is best.
• Olive oil and butter: Olive oil handles the high heat; butter adds richness and helps the garlic bloom without burning.
• Lemon juice and parsley: Brightness and freshness at the end. Don’t skip thesethey wake up the whole dish.
• Kosher salt and black pepper: Season in layers as you cook for the best flavor.

How to Make It (Step by Step)

Get everything prepped and lined up before you startthis moves fast once the pan heats up. After years of testing stir fries, I’ve learned that prep is everything. Have your empty plate ready, your ingredients within arm’s reach, and your confidence up.

Pro Tip: Don’t crowd the pan. If your skillet is small, cook the shrimp in two batches so they sear instead of steam.

Swaps and Tweaks

One of the best things about this dish is how flexible it is. You can riff on it depending on what’s in your fridge or what your family loves.

Note: If you want a little heat, toss in a pinch of red pepper flakes with the garlic.

Serving and Storage Tips

This garlic shrimp stir fry is delicious on its own, but it also plays nicely with rice, quinoa, or crusty bread for soaking up that garlicky butter. I love it over cauliflower rice when I’m keeping things extra light.

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heatmicrowaving can make the shrimp rubbery.

Make-ahead tip: Prep your shrimp and slice your zucchini in the morning, then store them separately in the fridge. When dinnertime hits, you’ll be ready to go in seconds.

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FAQs (Garlic Shrimp Stir Fry)

You’ll love how this Garlic Shrimp Stir Fry turns outtender shrimp, crispy vegetables, and that warm garlic fragrance that fills your kitchen in just fifteen minutes. It’s the kind of dinner that feels special without the fuss, and honestly, that’s exactly what weeknights need. The shrimp stay juicy, the zucchini keeps its bite, and every forkful tastes bright and satisfying.

Here’s a trick I learned years ago: if you want extra richness, add a tiny pat of butter right at the end with the lemon juice. It creates this silky finish that clings to everything beautifully. You can also toss in snap peas or bell peppers if that’s what you havethis recipe is forgiving and loves a little improvisation. Leftovers reheat gently in a skillet, though they rarely make it to day two in my house.

I’d love to hear how yours turns outdid you add a little heat, or keep it classic? Maybe you served it over rice or with crusty bread for soaking up all that garlicky goodness. Save this recipe for your next busy evening, or share it with a friend who needs a quick win at dinner. It’s the kind of meal that makes you feel like you’ve got this, even on the toughest days.