Summer Stir-Fry

Name: Summer Stir-Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Asian
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

Recipe GLPR6052f689b34f72

Asian

Main Course

23 min

191 cal

Servings: 4

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at Harris Teeter or Food Lion in Charlotte, with shrimp fresh from the coast and zucchini and corn reliably stocked year-round. The stated 23 minutes is honest—shrimp cooks fast and vegetable prep is minimal, making this a genuine weeknight win at roughly $3.50 to $4.00 per serving depending on shrimp price. The dish is fussy in the pan (stir-fries need attention to avoid overcooking shrimp), but it reheats adequately and feeds four people without fussing about portions. The only mild drawback is that "fresh herbs" is vague and the combination of butter and olive oil in a stir-fry is redundant—either would work fine—so there is a small ingredient inefficiency.