Shrimp & Corn Stir-Fry

Name: Shrimp & Corn Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2 tablespoons olive oil; 2 small yellow summer squash, sliced; 1 small onion, chopped; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; 1-1/2 cups fresh or frozen corn, thawed; 1 cup chopped tomatoes; 4 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes, optional; 1/4 cup chopped fresh basil; Hot cooked brown rice, optional

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.

I make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania

Ingredients

2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional

Directions

1. In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
2. Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Nutrition Facts

1 serving (calculated without rice): 239 calories, 9g fat (1g saturated fat), 138mg cholesterol, 443mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.