Description
Garlic Shrimp Stir Fry makes for a fast and flavorful meal featuring fresh shrimp and vibrant veggies. Ready in just minutes, this dish satisfies with delightful garlic and lemon notes perfect for any weeknight dinner.
Ingredients
Scale
- 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
- Rinse the shrimp and dry them thoroughly on a paper towel-lined tray. Prepare all other ingredients and have them ready near the stove.
- Warm a large pan over medium-high heat and add 1 tablespoon of olive oil. Place the shrimp in the pan in a single layer, sprinkle with a quarter teaspoon of salt and some black pepper, and cook for about 1 minute until the shrimp start to turn pink where they touch the pan.
- Toss the shrimp, flip to the other side, season again with salt and pepper, and cook for another minute until just cooked through. Remove the shrimp from the pan to a plate.
- Pour in the remaining olive oil and add the zucchini. Toss to coat and season with the rest of the salt and pepper. Cook for 2-3 minutes until the zucchini softens slightly.
- Mix in the butter and garlic, scraping any browned bits off the pan bottom, and cook for an additional 1-2 minutes until fragrant and the butter melts.
- Return the shrimp to the skillet, stir in the lemon juice, sprinkle with parsley, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Method: Stovetop
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