10-Minute Garlic Butter Shrimp Stir-Fry (One Pan)

aka The Weeknight Lifesaver

When I come home from a long day and find myself staring into the fridge with zero motivation to cook, this is the recipe that saves me every single time. Ten minutes from start to finish, one pan to wash, and it tastes like I actually knew what I was doing in the kitchen. The kids think it’s fancy restaurant food, my husband thinks I’m a culinary genius, and I know the truth — sometimes the simplest things are the most magical.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons avocado oil
• 4 cloves garlic, minced
• 1 red bell pepper, sliced thin
• 1 medium zucchini, sliced into half-moons
• 1 cup snap peas, trimmed
• 3 tablespoons coconut aminos
• 1 tablespoon raw honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon sea salt
• ¼ teaspoon red pepper flakes
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions

1. Prep the sauce: In a small bowl, whisk together coconut aminos, honey, sesame oil, and rice vinegar. Set aside — this happens fast once you start cooking!
2. Heat and season: Heat avocado oil in a large skillet or wok over high heat. Pat shrimp dry and season with salt and red pepper flakes.
3. Cook the shrimp: Add shrimp to the hot pan in a single layer. Cook for 1-2 minutes without stirring until pink and slightly golden, then flip and cook 1 more minute.
4. Add vegetables: Push shrimp to one side and add bell pepper, zucchini, and snap peas to the empty side. Cook for 2-3 minutes, stirring the vegetables but leaving shrimp alone.
5. Combine and glaze: Add minced garlic and stir everything together for 30 seconds until fragrant. Pour in the sauce and toss everything for 1-2 minutes until vegetables are crisp-tender and shrimp is coated.
6. Garnish and serve: Remove from heat, sprinkle with green onions, sesame seeds, and fresh cilantro. Serve immediately over rice or cauliflower rice.

Tips

• Use the highest heat your stove can handle — this creates the best texture and flavor
• Don’t overcrowd the pan, cook in batches if needed
• Frozen shrimp works fine, just thaw completely and pat very dry
• Prep all ingredients before you start — this moves too fast to chop as you go
• Swap vegetables for whatever you have: broccoli, carrots, or mushrooms all work perfectly