Name: Honey Garlic Shrimp & Zucchini Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 pound large shrimp, peeled and deveined; 2 medium zucchinis, sliced into half-moons; 1 red bell pepper, sliced; 2 tablespoons olive oil, divided; 3 cloves garlic, minced; 1/4 cup honey; 1/4 cup low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon cornstarch mixed with 2 teaspoons water; 1/4 teaspoon red pepper flakes (optional); 2 green onions, sliced for garnish; Cooked rice for serving

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If you’re craving a dinner that’s as vibrant as it is flavorful, look no further than this Honey Garlic Shrimp & Zucchini Stir-Fry. Juicy shrimp, snappy zucchini, and sweet red bell pepper soak up a glossy honey garlic sauce that’s downright irresistible over rice. The entire dish comes together in about 20 minutes, so it’s perfect for busy weeknights when you want something healthy, colorful, and full of bold, Asian-inspired flavors. With each bite, you’ll experience a symphony of sweet, savory, and garlicky goodness, all brought together in a stir-fry that will quickly become a staple in your recipe rotation.

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

Ingredients You’ll Need

You only need a handful of easy-to-find ingredients to create this Honey Garlic Shrimp & Zucchini Stir-Fry, and each one plays an important role in building flavor and texture. Simple pantry staples and fresh vegetables make this meal both fuss-free and incredibly satisfying.

Shrimp: Choose large shrimp, peeled and deveined, for the best bite and quick cooking.
Zucchini: Sliced into half-moons, zucchini adds a juicy crunch and beautiful green color.
Red bell pepper: Provides a pop of sweetness and vibrant red color to the stir-fry.
Olive oil: Divided between cooking the shrimp and veggies for just the right amount of richness.
Garlic: Freshly minced garlic infuses the sauce with aromatic, savory flavor.
Honey: Adds natural sweetness and a sticky glaze to the stir-fry sauce.
Low-sodium soy sauce: Brings out the umami while controlling the saltiness.
Rice vinegar: Brightens up the flavors with a gentle tanginess.
Cornstarch mixed with water: Creates the perfect, glossy sauce that clings to every shrimp and veggie.
Red pepper flakes (optional): For a gentle kick of heat if you like a little spice.
Green onions: Sliced and sprinkled on top for a fresh, peppery finish.
Cooked rice: Fluffy rice soaks up all the extra sauce and makes this a complete meal.

How to Make Honey Garlic Shrimp & Zucchini Stir-Fry

Step 1: Mix the Honey Garlic Sauce

The first step for excellent flavor is whipping up your sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, and a pinch of red pepper flakes if you want a little excitement. This glossy sauce is what gives the Honey Garlic Shrimp & Zucchini Stir-Fry its signature sticky-sweet and tangy finish, so don’t skip it! Set aside so it’s ready to go.

Step 2: Sear the Shrimp

Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Drop in your shrimp and watch the magic happen as they turn pink and slightly golden in just 1–2 minutes per side. As soon as they’re opaque, scoop them out and set them aside before they overcook. Quick, easy, and so satisfying!

Step 3: Sauté the Veggies

In the same pan, add the rest of the olive oil and toss in the sliced zucchini and red bell pepper. Sauté for 3–4 minutes, stirring often, until the veggies are crisp-tender and their color is radiant. Add the minced garlic for just 30 seconds—this brings out its full flavor while keeping it from burning.

Step 4: Bring It All Together

Return the shrimp to the skillet and pour in your prepared honey garlic sauce. Let everything bubble and mingle for a minute as the sauce starts to thicken and coat every nook and cranny. Add in the cornstarch slurry, stir, and cook for another 1–2 minutes until the sauce is perfectly glossy and coats the shrimp and veggies beautifully. That’s the irresistible finish that defines a great Honey Garlic Shrimp & Zucchini Stir-Fry!

How to Serve Honey Garlic Shrimp & Zucchini Stir-Fry

Garnishes

The crowning touch for this dish is a sprinkle of sliced green onions. They add a fresh, peppery crunch and a pop of color that brings the whole Honey Garlic Shrimp & Zucchini Stir-Fry to life. If you want even more flair, add toasted sesame seeds or a squeeze of lime juice before serving.

Side Dishes

This stir-fry is delicious over hot, fluffy rice that soaks up every drop of the sticky sauce. If you want to mix things up, try serving it with quinoa, cauliflower rice, or even noodles for a heartier meal. A side of steamed edamame or a cooling cucumber salad makes for a complete, well-rounded dinner.

Creative Ways to Present

For a fun dinner presentation, try spooning the Honey Garlic Shrimp & Zucchini Stir-Fry into lettuce cups or over a big platter of mixed greens for a warm salad. You can even stuff leftovers into tortillas for quick shrimp tacos with an Asian twist. Don’t be afraid to play with your food a little—it’s part of the joy!

Make Ahead and Storage

Storing Leftovers

This dish is fantastic for leftovers. Place any extra Honey Garlic Shrimp & Zucchini Stir-Fry in an airtight container and store it in the refrigerator for up to 3 days. The flavors continue to mingle, making the next day’s lunch just as enticing as dinner.

Freezing

If you want to make this dish ahead, it’s best to freeze only the shrimp and sauce, as zucchini and bell pepper can become soft when thawed. Portion the cooked shrimp and sauce into freezer-safe containers and freeze for up to 2 months. Add fresh sautéed veggies after reheating for best results.

Reheating

To reheat, gently warm leftovers in a skillet over medium heat, adding a splash of water if needed to revive the sauce. Avoid microwaving for too long, as shrimp can become rubbery. For best texture and flavor, always reheat just until everything is hot and glossy again.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Thaw your shrimp completely and pat them dry before cooking. This prevents excess moisture and guarantees a crispy, golden sear that makes Honey Garlic Shrimp & Zucchini Stir-Fry shine.

What other veggies work well in this dish?

You can get creative with your produce drawer! Swap in snap peas, broccoli florets, carrots, or even mushrooms for a twist. The key is to keep the cuts similar in size so everything cooks quickly and evenly.

How do I make this dish spicier?

For those who crave heat, simply crank up the red pepper flakes in the sauce, or toss in a sliced chili pepper when sautéing the veggies. Sriracha drizzled on top also takes this Honey Garlic Shrimp & Zucchini Stir-Fry to fiery new heights!

Is it possible to make this gluten-free?

Yes! Just substitute your soy sauce with a gluten-free variety like tamari or coconut aminos. All other ingredients in the recipe are naturally gluten-free.

Can I use chicken or tofu instead of shrimp?

Definitely. Chicken breast or extra-firm tofu are perfect substitutes—just cube them and stir-fry until browned and cooked through, then continue the recipe as written. You’ll still get all the sticky, garlicky-sweet joy of Honey Garlic Shrimp & Zucchini Stir-Fry!

Final Thoughts

If you’re in the mood for something fast, fresh, and seriously mouthwatering, this Honey Garlic Shrimp & Zucchini Stir-Fry is the recipe to try. It’s a weeknight dinner hero that looks and tastes like you spent way more time in the kitchen than you actually did. Give it a whirl and see just how easy and delicious homemade stir-fry can be!

Honey Garlic Shrimp & Zucchini Stir-Fry Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and quick weeknight meal, this Honey Garlic Shrimp & Zucchini Stir-Fry is a flavorful Asian-inspired dish that combines succulent shrimp, crisp zucchini, and sweet bell peppers in a savory honey garlic sauce. Serve over rice for a satisfying dinner.

Ingredients

Scale

Shrimp:

1 pound large shrimp, peeled and deveined

Zucchini Stir-Fry:

2 medium zucchinis, sliced into half-moons
1 red bell pepper, sliced
2 tablespoons olive oil, divided
3 cloves garlic, minced
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 2 teaspoons water
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced for garnish
Cooked rice for serving

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Instructions

Prepare Sauce: Whisk together honey, soy sauce, rice vinegar, and red pepper flakes in a small bowl; set aside.
Cook Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until pink; set aside.
Sauté Vegetables: Add remaining olive oil to the skillet. Sauté zucchini and bell pepper for 3–4 minutes until tender-crisp. Add garlic and cook for 30 seconds.
Combine Ingredients: Return shrimp to the skillet, pour in sauce, and bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens.
Serve: Garnish with green onions and serve over rice.