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    Home » Recipes » Seafood » Shrimp, Corn and Zucchini Stir-Fry

    By Amy · Published: Aug 27, 2019 · Updated: Aug 27, 2019 · This post may contain affiliate links. Please read my disclosure policy. Leave a Comment

    Shrimp, Corn and Zucchini Stir-Fry

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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!  An emoji of a shrimp.

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    Overhead view of shrimp stir-fry in a large skillet

    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!

      Overhead view of shrimp, corn and zucchini stir-fry over rice in a bowl with chopsticks

    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!).

    Overhead view of corn on the cob, shrimp, zucchini, tomatoes, onion and garlic.

    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

    Shrimp Stir-Fry with corn and zucchini in a large skillet with a wooden serving spoon

    More Shrimp Recipes You’ll Love

    • Greek Salad with Blackened Shrimp
    • Shrimp and Avocado Salad
    • Shrimp Fried Rice
    Print
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    Overhead view of shrimp, corn and zucchini stir-fry over rice in a bowl with chopsticks

    Shrimp, Corn and Zucchini Stir-Fry


    • Author: Amy @ The Blond Cook
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
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    Description

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


    Ingredients

    Scale
    • 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
    • 1–1/2 cups fresh corn (or frozen corn, thawed)
    • 1 tablespoon minced fresh garlic
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly cracked black pepper
    • 1 cup seeded and chopped Roma tomatoes (about 2 small Roma tomatoes)
    • 1/4 cup chopped fresh basil
    • Cooked rice, crushed red pepper flakes and soy sauce (optional)

    Instructions

    1. 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).
    2. 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.
    3. Sprinkle with fresh chopped basil.
    4. 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.

    • Category: Seafood
    • Method: Fry
    • Cuisine: Chinese

    Keywords: shrimp stir-fry, healthy shrimp stir-fry

    Shrimp Stir-Fry over rice in a bowl. Text at top reads "Shrimp, Corn and Zucchini Stir-Fry"

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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