Name: Shrimp, Corn and Zucchini Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 1 medium zucchini squash (sliced lengthwise, then sliced into half moons (about 2 cups sliced)); 1 small yellow onion (chopped (about 2/3 cup)); 1 pound medium shrimp (peeled and deveined); 1 ½ cups fresh corn (or frozen corn, thawed); 1 tablespoon minced fresh garlic; ½ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; 1 cup seeded and chopped Roma tomatoes (about 2 small Roma tomatoes); ¼ cup chopped fresh basil; Cooked rice, crushed red pepper flakes and/or soy sauce (optional)

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This easy and healthy Shrimp, Corn and Zucchini Stir-Fry is bursting with fresh summer flavors. It’s a quick dinner that’s on the table in just 20 minutes!

If you’re a gardener, this recipe is a great way to use up your fresh summer veggies. The ingredients are simple but the combination of flavors is nothing short of delicious!

Serve over hot cooked rice for a satisfying meal. You can also sprinkle a little crushed red pepper on top and drizzle with soy sauce for added flavor (I love it as-is!).

Shrimp Stir-Fry Ingredients:

Medium size shrimp
Fresh corn (you can also substitute frozen corn that has been thawed)
Seeded and chopped tomatoes
Zucchini squash
Yellow onion
Fresh garlic
Fresh chopped basil

More Shrimp Recipes You’ll Love

Shrimp, Corn and Zucchini Stir-Fry

An easy, healthy and flavor-packed stir-fry ready in just 20 minutes!

Print Pin Rate

Course: Seafood

Cuisine: Chinese

Keyword: healthy shrimp stir-fry, shrimp stir-fry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: servings

Author: Amy

Ingredients

2 tablespoons olive oil
1 medium zucchini squash sliced lengthwise, then sliced into half moons (about 2 cups sliced)
1 small yellow onion chopped (about ⅔ cup)
1 pound medium shrimp peeled and deveined
1 ½ cups fresh corn or frozen corn, thawed
1 tablespoon minced fresh garlic
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 cup seeded and chopped Roma tomatoes about 2 small Roma tomatoes
¼ cup chopped fresh basil
Cooked rice, crushed red pepper flakes and/or soy sauce optional

Instructions

Heat olive oil in a large (12-inch) skillet over medium high heat. Add zucchini and onion and cook for 3 minutes, or until zucchini is crisp-tender (stirring frequently).
Add shrimp, corn, garlic, salt and pepper. Cook for 3 minutes, stirring frequently. Add tomatoes and cook for an additional minute, or until shrimp have just turned pink on both sides.
Sprinkle with fresh chopped basil.
Optional: Serve with cooked rice, top with a dash of crushed red pepper and/or drizzle with soy sauce, if desired.

Notes

Adapted from Taste of Home

Nutritional info does not include rice, crushed red pepper, or soy sauce.

Nutrition

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

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