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


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


  • 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
  • 11/2 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)


  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.


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