Serves 4
23 min
Summer Stir-Fry
Recipe GLPR6052f689b34f72
A vibrant, light stir-fry bursting with fresh summer vegetables and succulent shrimp. Jumbo shrimp are quickly seared in butter and oil with garlic, then tossed with diagonal-cut zucchini, sweet corn kernels, and halved grape tomatoes. This quick-cooking dish comes together in minutes and celebrates peak-season produce with simple seasoning and optional fresh herbs.
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Ingredients
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
12 jumbo shrimp, peeled, deveined, tails left on
2 zucchini, sliced diagonally
2 ears fresh corn, kernels removed
½ cup grape tomatoes, halved lengthwise
Salt and freshly ground black pepper, to taste
Fresh herbs (basil, cilantro, or parsley), chopped, optional
Directions
Prepare all ingredients before cooking: mince the garlic, slice the zucchini diagonally, remove corn kernels, halve the tomatoes, and set the peeled and deveined shrimp aside on a clean plate.
Heat the butter and olive oil in a large skillet or wok over medium-high heat. Once the butter is foaming and the oil is shimmering, add the minced garlic and stir constantly for about 30 seconds until fragrant.
Add the shrimp to the hot pan in a single layer. Cook for 1 to 1½ minutes per side until they turn opaque and pink, being careful not to overcook. Shrimp are done when they reach an internal temperature of 145°F or show an opaque, firm appearance throughout. Transfer the cooked shrimp to a plate.
In the same pan, add the sliced zucchini and corn kernels. Stir-fry for 2 to 3 minutes, stirring frequently, until the vegetables are tender-crisp with a slight char.
Add the halved grape tomatoes to the pan and gently toss everything together for about 1 minute, just until the tomatoes warm through and soften slightly.
Return the cooked shrimp to the pan and toss gently to combine with the vegetables. Season the entire stir-fry to taste with salt and freshly ground black pepper.
Transfer to a serving platter and garnish with chopped fresh herbs if desired. Serve immediately while hot.
