Shrimp & Corn Stir-Fry Recipe

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Shrimp & Corn Stir-Fry Recipe
Shrimp & Corn Stir-Fry Recipe photo by Taste of Home
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Shrimp & Corn Stir-Fry Recipe

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Publisher Photo
I make this seafood stir-fry at summer’s end when my garden has plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
Add next six ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice. Yield: 4 servings.
Originally published as Shrimp & Corn Stir-Fry in Taste of Home September/October 2016, p24

Nutritional 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.

  • 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
  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 six ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice. Yield: 4 servings.
Originally published as Shrimp & Corn Stir-Fry in Taste of Home September/October 2016, p24

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Reviews forShrimp & Corn Stir-Fry

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juicyfruit007 User ID: 1404522 256366
Reviewed Nov. 3, 2016

"This was surprisingly good for being seasoned with only some salt and pepper. Light and delicious."

MY REVIEW
smadden85 User ID: 1087426 254156
Reviewed Sep. 15, 2016

"For a recipe so quick and delicious, it definitely has a lot of flavor. I might experiment with adding more herbs next time. Thank you for sharing!"

MY REVIEW
moshawns User ID: 5490233 253776
Reviewed Sep. 6, 2016

"This dish is amazing! It has a wonderful balance of favors and only requires one pan on the stovetop; great for the hot summer without heating up the house. I used grilled/roasted corn which took it over the top!"

MY REVIEW
daisywilken User ID: 2737979 253757
Reviewed Sep. 6, 2016

"fantastic meal. Was able to get all the ingredients chopped ahead of time then stir fried in order as required so I was not rushed and could do when I was ready. Did not use rice just served as is."

MY REVIEW
annrms User ID: 2649709 253263
Reviewed Aug. 28, 2016

"Fantastic recipe...a definite keeper. With the garlic, it was a sweet veggie shrimp scampi!!!!"

MY REVIEW
ms11145 User ID: 1604521 253202
Reviewed Aug. 26, 2016

"Daughter and I fixed this together an we both loved it. Husband wasn't wild about it. We chose not to serve it over rice. We just ate it as is. We just didn't need the additional carbs or calories. Daughter wanted to add snow peas, but we didn't have any."

MY REVIEW
bvhuffnagle User ID: 1126474 253052
Reviewed Aug. 22, 2016

"The three adults in our household really enjoyed this stir-fry; we emptied the wok! It was a delicious way to use everything that's currently ripe in the garden. Now, if I could just plant shrimp..."

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