Garlicky Shrimp and Zucchini Stir-Fry

Succulent shrimp and tender zucchini in a savory, mild garlic sauce, served over fluffy white rice for a quick and easy weeknight stir-fry.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $6.88/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Residue
• High-Protein

Tags

• quick
• healthy
• stir-fry
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (peeled and deveined)
• 1 teaspoon garlic powder
• 0.5 teaspoon ground ginger
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 cup zucchini (sliced, peeled)
• 0.5 cup chicken broth
• 1 tablespoon low sodium soy sauce
• 2 cup white rice (cooked)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp, garlic powder, ground ginger, salt, and black pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
2. Add the sliced zucchini to the same skillet and sauté for 3-4 minutes until tender-crisp. Add the chicken broth and low sodium soy sauce, stirring to combine. Bring to a simmer.
3. Return the cooked shrimp to the skillet and toss to coat with the sauce. Cook for 1 minute more to heat through. Serve immediately over cooked white rice.

Notes

Ensure shrimp are not overcooked to keep them tender. If using fresh garlic, mince finely for best flavor and quick cooking. Use microwaveable rice pouches for an even faster meal.

Nutrition (per serving)

• Calories: 420
• Protein: 53.5 g
• Carbohydrates: 44.5 g
• Fat: 6.8 g
• Fiber: 2.5 g
• Sodium: 750 mg
• Saturated Fat: 1.1 g
• Sugar: 1.5 g
• Cholesterol: 380 mg