Sautéed Shrimp and Zucchini with Chili Garlic Sauce
Quick sauté of shrimp and zucchini tossed in a spicy, aromatic chili garlic sauce perfect for a healthy weeknight meal. This asian-inspired seafood ready in about 20 minutes pairs large shrimp, peeled and deveined, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 1 medium, sliced into 1/4-inch half-moons zucchini
- 2 tbsp vegetable oil
- 3 minced garlic cloves
- 1 tsp red chili flakes
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 2 sliced thinly green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until fragrant but not burnt.
- Step 2: Add 12 large shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add 1 medium sliced zucchini and stir-fry for 3-4 minutes until tender-crisp.
- Step 4: Return shrimp to the skillet, then add 2 tbsp soy sauce, 1 tbsp fresh lime juice, and 1 tsp brown sugar. Stir to combine and cook for another 1 minute until sauce coats the shrimp and zucchini.
- Step 5: Remove from heat and sprinkle 2 sliced green onions on top. Serve immediately.
Frequently asked questions
How long does Sautéed Shrimp and Zucchini with Chili Garlic Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp and Zucchini with Chili Garlic Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Sautéed Shrimp and Zucchini with Chili Garlic Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp and Zucchini with Chili Garlic Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp and Zucchini with Chili Garlic Sauce?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
