Description
This Honey Garlic Shrimp & Zucchini Stir-Fry is a quick and flavorful dish perfect for a healthy weeknight dinner. Succulent shrimp are sautéed with tender zucchini and infused with a sweet and savory honey garlic sauce, balanced by a touch of soy and optional red pepper flakes for a subtle kick. Ready in just 20 minutes, it’s an easy, low-carb meal packed with protein and fresh veggies.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 4 cloves garlic, minced
- 2 green onions, chopped for garnish
Sauce and Seasoning
- 1/4 cup honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare Ingredients: Gather all ingredients, peel and devein the shrimp, slice the zucchinis into half-moons, and mince the garlic cloves.
- Sauté Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque, indicating they’re cooked through.
- Add Garlic and Zucchini: Stir in the minced garlic and sliced zucchini. Continue to sauté for another 3-5 minutes until the zucchini is tender yet retains a slight crispness.
- Make the Sauce: Pour in the honey and low-sodium soy sauce. Stir well to evenly coat the shrimp and zucchini. Let the mixture cook gently for 2-3 minutes, allowing it to bubble and thicken slightly.
- Season: Optional—sprinkle red pepper flakes over the stir-fry for a mild heat and stir to combine thoroughly.
- Serve: Plate the stir-fry hot, garnished with freshly chopped green onions for added flavor and color.
Notes
- Use low-sodium soy sauce to control salt content and keep the dish healthier.
- Adjust red pepper flakes to your preferred spice level or omit completely for a milder dish.
- Ensure not to overcook zucchini; it should remain slightly crisp to add texture.
- This recipe pairs well with steamed rice or cauliflower rice for a low-carb option.
