There’s something about the sizzle of shrimp hitting a hot pangarlicky, bright, a little bit electric. Garlic Shrimp Stir Fry is that kind of dish: fast enough for a Tuesday night, bold enough to feel like you actually cooked something special.
I’ve been testing stir-fry variations since 2019, and this one always wins because of one trickblooming the garlic in oil for just 20 seconds before the shrimp go in. It releases this deep, nutty aroma that clings to every bite. My neighbor smelled it through the kitchen window once and texted me for the recipe before I’d even plated it.
PrintGarlic Shrimp Stir Fry Recipe Quick Easy and Delicious
Garlic Shrimp Stir Fry is a quick and flavorful dish perfect for busy weeknights. This easy recipe features tender shrimp and fresh zucchini cooked in a garlicky butter sauce. Enjoy restaurant-quality taste made simple at home.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
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
Instructions
- Dry the shrimp thoroughly and have all ingredients ready before starting.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the shrimp. Cook for about 1 minute until the bottom side turns pink, seasoning lightly with salt and pepper.
- Flip the shrimp, season again with salt and pepper, and cook another minute until pink but not overdone. Remove shrimp from the pan.
- Add the remaining olive oil to the pan, then add the zucchini. Stir and season, cooking for 2-3 minutes until just beginning to soften.
- Stir in butter and minced garlic, scraping up any browned bits. Cook for 1-2 minutes until fragrant and butter is melted.
- Return shrimp to the skillet, pour in lemon juice, stir to combine, sprinkle with parsley, and serve immediately.
Nutrition
- Calories: 168 kcal
- Sugar: 3 g
- Sodium: 1233 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g + 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 143 mg
Why You’ll Love This Quick Garlic Shrimp Stir Fry
This is the kind of recipe that saves you on those nights when takeout feels tempting but you know you want something fresher. It comes together in under 15 minutes, which means you can have dinner on the table faster than delivery would arrive.
The star here is the garliclots of itminced and bloomed in butter until your kitchen smells like a bistro. The zucchini adds a gentle sweetness and soaks up all that garlicky goodness, while the shrimp stay plump and tender. A bright squeeze of lemon juice at the end pulls everything together with a little zing.
- Speed: From stovetop to table in 13 minutes
- Flavor: Bold garlic, buttery richness, fresh lemon brightness
- Simplicity: Just a handful of ingredients, one pan
- Flexibility: Easy to double or tweak based on what’s in your fridge
Key Ingredients You’ll Need
You probably have most of these already. The ingredient list is short, but each one plays a real roleno filler here.
| Ingredient | What It Does |
|---|---|
| Large raw shrimp | The protein basesweet, quick-cooking, satisfying |
| Zucchini | Adds texture and mild flavor; soaks up garlic and butter beautifully |
| Garlic (6–8 cloves) | The soul of the dishdon’t skimp |
| Butter | Creates richness and helps the garlic bloom without burning |
| Lemon juice | Brightens everything and balances the butter |
| Fresh parsley | A little green freshness at the finish |
Pro Tip: Use a stainless steel pan if you have one. It helps build those golden, flavorful bits on the bottomwhat the French call fondthat you’ll scrape up with the butter and garlic later.
How It Comes Together
The magic is in the sequencing. You cook the shrimp first, just until barely pink, then pull them out so they don’t turn rubbery. Then the zucchini goes in, followed by the butter and garlic, which get stirred into all those caramelized bits left behind.
Everything happens fast, so have your ingredients prepped and lined up next to the stove before you start. This isn’t the kind of recipe where you can chop garlic while something simmersit moves quickly, and that’s exactly why it works.
Once the garlic is fragrant (about a minute), the shrimp go back in with a splash of fresh lemon juice. A quick toss, a sprinkle of parsley, and you’re done.
Quick Timing Guide
| Step | Time | What to Watch For |
|---|---|---|
| Prep ingredients | 5 minutes | Shrimp patted dry, zucchini sliced, garlic minced |
| Cook shrimp | 2 minutes | Just until pinkdon’t overcook |
| Cook zucchini | 2–3 minutes | Barely tender, still has a little bite |
| Add butter & garlic | 1–2 minutes | Fragrant, not browned |
| Finish with shrimp & lemon | 1 minute | Just to warm through and coat |
Troubleshooting and Tweaks
If your shrimp turn out rubbery, they were likely overcooked. Pull them from the pan as soon as they turn pinkthey’ll finish cooking when you add them back at the end. Pat them very dry before cooking; excess moisture steams them instead of searing.
Not a fan of zucchini? Swap in bell peppers, snap peas, or broccoli florets. Just adjust the cook time slightlypeppers and snap peas need about the same time, while broccoli might need an extra minute or two.
- Want more sauce? Add a tablespoon of white wine or chicken broth along with the lemon juice
- Spice it up: Toss in a pinch of red pepper flakes with the garlic
- Make it heartier: Serve over rice, quinoa, or toss with pasta
How to Serve and Store
This garlic shrimp stir fry is best enjoyed right away, while the shrimp are still tender and the garlic is fragrant. Serve it straight from the pan with crusty bread to soak up the garlicky butter, or spoon it over a simple bed of rice or cauliflower rice.
Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heatmicrowaving can make the shrimp tough. The zucchini will soften a bit more as it sits, but the flavors stay bright.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 2 days | Store in airtight container; reheat gently in a skillet |
| Freezer | Not recommended | Shrimp texture suffers after freezing and reheating |
Note: If you’re meal-prepping, consider cooking the zucchini and garlic base ahead, then adding fresh shrimp when you reheat. It takes just 3 extra minutes and keeps everything tender.
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FAQs ( Garlic Shrimp Stir Fry )
What type of shrimp works best for this recipe?
Medium to large shrimp (21-25 count per pound) work perfectly for stir-frying. Use peeled and deveined shrimp for convenience. Fresh or properly thawed frozen shrimp both deliver excellent results when cooked quickly over high heat.
How do I prevent the shrimp from becoming rubbery?
Cook shrimp for just 2-3 minutes until they turn pink and curl slightly. Remove them immediately from heat once done. Overcooking is the main culprit behind tough, rubbery shrimp in any stir-fry dish.
Can I make this dish ahead of time?
This meal is best served immediately while hot and crispy. You can prep ingredients in advance, but avoid cooking until ready to serve. Reheated stir-fry loses its signature texture and fresh flavor.
What vegetables pair well with this stir-fry?
Bell peppers, snap peas, broccoli, and carrots complement the garlic and shrimp beautifully. Add quick-cooking vegetables like spinach or bok choy in the final minute. Choose vegetables that maintain some crunch for the best texture contrast.
How much garlic should I use without overpowering the dish?
Start with 3-4 cloves of minced garlic for one pound of shrimp. You can always add more to taste during cooking. Fresh garlic cooks quickly, so add it after heating the oil and before it browns for the best flavor balance.
You’ll love how fast this Garlic Shrimp Stir Fry comes togetherbarely 13 minutes from stovetop to fork. The shrimp stay tender, the garlic blooms into something almost nutty, and that bright lemon finish makes everything sing. It’s weeknight-fast but tastes like you spent an hour layering flavors.
Want a little extra richness? Stir in a splash of cream right before servingit turns the sauce silky and gorgeous. You can also swap the zucchini for bell peppers or snap peas if that’s what you’ve got. Leftovers reheat beautifully in a skillet over low heat; just add a tiny drizzle of butter to bring everything back to life.
A helpful tip from testing this recipe many times: always undercook the shrimp slightlythey’ll finish perfectly when you toss them back in at the end. If you make this tonight, I’d love to see how it turns outtag me or drop a photo in the comments. There’s something about garlic and butter that just feels like home. Save this one for busy nights when you need something quick, comforting, and a little bit special.
