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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

An easy, healthy and flavor-packed stir-fry ready in just 20 minutes!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 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


  • 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.


Adapted from Taste of Home
Nutritional info does not include rice, crushed red pepper, or soy sauce.