Zucchini and Shrimp Stir-Fry with Peanut Sauce

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, zesty stir-fry combining crisp zucchini, succulent shrimp, and a creamy peanut sauce for a balanced, satisfying meal. This Asian recipe (vegan-friendly), ready in about 35 minutes, pairs zucchini, shrimp, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced into 1/2-inch cubes zucchini
• 1 lb, peeled and deveined shrimp
• 3 cloves, minced garlic
• 3 tbsp soy sauce
• 2 tbsp peanut butter
• 1/4 cup coconut milk
• 2 tbsp olive oil
• 1, juiced lime
• 1/2 tsp chili flakes

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 medium zucchini cubes and cook for 3-4 minutes until tender, stirring frequently.
2. Step 2: Push zucchini to the edges of the pan. Add 1 lb shrimp and cook for 2-3 minutes until shells turn pink and flesh is opaque. Season with 1/2 tsp chili flakes.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp peanut butter, 1/4 cup coconut milk, and 1 lime juice. Pour the sauce into the skillet and stir to coat the shrimp and zucchini. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Serve immediately, garnished with fresh cilantro if desired.