Description
This vibrant Shrimp and Corn Stir-Fry is a quick and colorful weeknight entrée that brings together juicy shrimp, sweet summer corn, tender squash, and fresh basil. Ready in just 20 minutes, it’s a healthy, flavorful dish that can be enjoyed on its own or served over hot cooked brown rice for a more substantial meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 small yellow summer squash, sliced
- 1 small onion, chopped
- 1 pound uncooked shrimp (26–30 per pound), peeled and deveined
- 1–1/2 cups fresh or frozen corn, thawed
- 1 cup chopped tomatoes
- 4 garlic cloves, minced
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes, optional
For Serving
- 1/4 cup chopped fresh basil
- Hot cooked brown rice, optional
Instructions
- Prepare the Vegetables and Shrimp: Slice the summer squash, chop the onion and tomatoes, and mince the garlic. Peel and devein the shrimp if not already done. If using frozen corn, thaw before use.
- Stir-Fry the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced squash and chopped onion. Stir-fry for 2-3 minutes until the squash is just crisp-tender and the onions begin to soften.
- Add Remaining Ingredients: Add the shrimp, corn, chopped tomatoes, minced garlic, salt, pepper, and optional red pepper flakes to the skillet. Stir well to combine all the ingredients.
- Cook Until Shrimp is Done: Continue stir-frying for 3-4 minutes more, stirring frequently, until the shrimp turn pink and opaque and the mixture is heated through.
- Finish and Serve: Remove from heat and sprinkle the chopped fresh basil over the stir-fry. Serve immediately, with hot cooked brown rice if desired.
Notes
- You can use frozen shrimp; just thaw completely and pat dry before cooking.
- If summer squash is unavailable, zucchini makes a great substitute.
- For extra flavor, finish with a squeeze of fresh lemon juice or a drizzle of balsamic glaze.
- Make it spicier by increasing the red pepper flakes or adding a dash of hot sauce at the end.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 239
- Sugar: 8g
- Sodium: 443mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 138mg
