Name: Honey Garlic Shrimp & Zucchini Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: For the Stir-Fry: 1 pound large shrimp, peeled and deveined; 2 medium zucchinis, sliced into half-moons; For the Sauce: 3 tablespoons honey; 3 tablespoons low-sodium soy sauce; 3 garlic cloves, minced; 1 tablespoon rice vinegar; 1 tablespoon sesame oil or olive oil; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening); 1 tablespoon sesame seeds (optional); Chopped green onions for garnish (optional)

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If you need a weeknight dinner that feels vibrant and special but is on the table in 20 minutes, let me introduce you to Honey Garlic Shrimp & Zucchini Stir-Fry. This irresistible dish brings together juicy shrimp, perfectly tender-crisp zucchini, and a glossy, sticky honey garlic sauce that tastes like pure magic poured over a skillet. Every bite is a wonderful mix of sweet-savory flavors and fresh crunch, with simple ingredients that you probably have on hand. Whether you’re a shrimp fanatic or just looking to add a little zing to your rotation, Honey Garlic Shrimp & Zucchini Stir-Fry is a meal you’ll crave again and again!

Honey Garlic Shrimp & Zucchini Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Honey Garlic Shrimp & Zucchini Stir-Fry is in its simplicity—each ingredient plays a starring role. The shrimp provides juicy meatiness, the zucchini soaks up all that tasty sauce, and little pops of garlic and honey tie it together in a chorus of flavor!

Large shrimp (1 pound, peeled and deveined): Look for fresh or thawed raw shrimp—they cook in minutes and stay delightfully tender.
Zucchini (2 medium, sliced into half-moons): These bring brightness and just the right amount of snap, pairing perfectly with shrimp.
Honey (3 tablespoons): Adds gorgeous caramelized sweetness and helps the sauce glossy up the whole skillet.
Low-sodium soy sauce (3 tablespoons): Balances those sweet notes with a savory, salty depth that ties it all together.
Garlic cloves (3, minced): Don’t skimp—the fresh garlic gives this dish its backbone and punchy aroma.
Rice vinegar (1 tablespoon): This wakes up the flavors and gives just a hint of brightness to the sauce.
Sesame oil or olive oil (1 tablespoon): A little goes a long way here; sesame oil adds a nutty, toasty note, while olive keeps things mellow.
Cornstarch mixed with water (1 teaspoon cornstarch + 1 tablespoon water, optional): For anyone who loves a thick, sticky sauce, this little slurry is your friend.
Sesame seeds (1 tablespoon, optional): Besides their pretty appearance, they add a gentle crunch and earthy flair.
Chopped green onions for garnish (optional): A fresh, crisp finish that makes the whole dish pop visually and flavor-wise.

How to Make Honey Garlic Shrimp & Zucchini Stir-Fry

Step 1: Mix the Signature Sauce

Start things off with the heart of this dish: the honey garlic sauce. In a small bowl, whisk together the honey, soy sauce, minced garlic, and rice vinegar until it’s glossy and aromatic. This ready-to-go sauce will make the whole kitchen smell like your favorite Asian restaurant!

Step 2: Sear the Shrimp

Heat your sesame oil (or olive oil) in a big skillet or wok over medium-high heat. Lay the shrimp down in an even layer, letting each side sizzle for just 1 to 2 minutes. Watch as they turn blush-pink and plump—pull them out as soon as they’re just cooked so they stay juicy.

Step 3: Sauté the Zucchini

In the same pan, add in your zucchini half-moons. Stir and toss for 3 to 4 minutes; you want them to soften while staying brightly green and crisply tender. This ensures every bite of your Honey Garlic Shrimp & Zucchini Stir-Fry has punch and crunch!

Step 4: Combine and Sauce It Up

Bring those shrimp back to the pan and pour in the honey garlic sauce. Give it all a quick toss so the sauce hugs every shrimp and veggie. For a thicker, stickier coating, stir in your cornstarch-water slurry now, cooking for another minute or two until everything is luxuriously glazed.

Step 5: Garnish and Serve

Take your skillet off the heat. Sprinkle sesame seeds and chopped green onions over the top for extra crunch and color. Now the irresistible Honey Garlic Shrimp & Zucchini Stir-Fry is ready to impress—serve it hot over fluffy rice or noodles!

How to Serve Honey Garlic Shrimp & Zucchini Stir-Fry

Garnishes

Set the stage with a generous scatter of toasted sesame seeds and a handful of freshly chopped green onions. Not only do they bring a dazzling touch of color, but each bite delivers a gentle crunch and a crisp note that beautifully complements the saucy shrimp and zucchini.

Side Dishes

Honey Garlic Shrimp & Zucchini Stir-Fry absolutely shines over a steaming bowl of jasmine or basmati rice—perfect for soaking up every drop of sauce. It also plays well with quick-cooked noodles, quinoa for a modern twist, or even wrapped up in lettuce leaves if you’re feeling light and fresh.

Creative Ways to Present

Don’t be afraid to get playful! Try spooning the stir-fry into individual bowls for a rice bowl night, serving over brown rice for extra nutty flavor, or even rolling it into lettuce cups for a “shrimp taco” vibe. For a colorful spread, add bell peppers or snap peas for even more crunch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Honey Garlic Shrimp & Zucchini Stir-Fry cool completely, then store it in an airtight container in the fridge. It keeps beautifully for up to two days, though the zucchini may soften a bit (which is lovely with the sauce!).

Freezing

Shrimp can change texture a bit after freezing, so I recommend enjoying this dish fresh, but if needed, you can freeze leftovers for up to one month. Let it thaw overnight in the refrigerator before reheating for the best results.

Reheating

To bring back that just-cooked magic, reheat your Honey Garlic Shrimp & Zucchini Stir-Fry gently in a nonstick skillet over medium heat, stirring often. Just warm until heated through—avoid overcooking, especially the shrimp, to keep everything tender and vibrant.

FAQs

Can I swap out the zucchini for another veggie?

Absolutely! Bell peppers, snap peas, or even thinly sliced carrots work beautifully in place of or alongside zucchini. This recipe is super flexible, so use your favorites or whatever’s in season.

Is there a gluten-free option for this Honey Garlic Shrimp & Zucchini Stir-Fry?

Yes! Just make sure to use a certified gluten-free soy sauce or tamari. All the other ingredients are naturally gluten-free, making this a fuss-free option for most diets.

Can I make the sauce spicier?

If you love a little heat, stir in a pinch of red pepper flakes or a squirt of sriracha to the sauce mix. The honey will balance out the spice, creating a bang-on sweet-hot flavor profile!

What protein can I use instead of shrimp?

Try this with bite-sized pieces of chicken breast or even tofu for a pescatarian or vegetarian variation of Honey Garlic Shrimp & Zucchini Stir-Fry. Both soak up the sauce beautifully.

How do I double the recipe for a crowd?

No problem! Simply double all the ingredients and use a large wok or skillet. Cook the shrimp in batches to keep everything from steaming, then proceed as usual for a family-sized feast.

Final Thoughts

There you have it: an easy, fast, and flavor-packed dinner that’s both comforting and restaurant-worthy. Try Honey Garlic Shrimp & Zucchini Stir-Fry the next time you crave something with a little wow factor but minimal fuss. I hope it becomes one of your go-to favorites, too!

Honey Garlic Shrimp & Zucchini Stir-Fry Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

This Honey Garlic Shrimp & Zucchini Stir-Fry is a quick and flavorful Asian-inspired dish that’s perfect for a weeknight dinner. Succulent shrimp, crisp zucchini, and a sweet garlic sauce come together in a delicious stir-fry that’s sure to please your taste buds.

Ingredients

For the Stir-Fry:

1 pound large shrimp, peeled and deveined;

2 medium zucchinis, sliced into half-moons;

For the Sauce:

3 tablespoons honey;

3 tablespoons low-sodium soy sauce;

3 garlic cloves, minced;

1 tablespoon rice vinegar;

1 tablespoon sesame oil or olive oil;

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening);

1 tablespoon sesame seeds (optional);

Chopped green onions for garnish (optional)

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Instructions

In a small bowl, whisk together honey, soy sauce, garlic, and rice vinegar. Set aside. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add the zucchini and sauté for 3–4 minutes until just tender but still crisp. Return the shrimp to the pan and pour in the sauce. Toss to combine and cook for 1–2 minutes more. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until slightly thickened.
Remove from heat and garnish with sesame seeds and green onions if desired. Serve hot over rice or noodles.

Notes

Do not overcook the shrimp—they should be just cooked through. You can add other quick-cooking vegetables like bell peppers or snap peas for more variety.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired