Shrimp and Corn Stir-Fry

Posted on August 18, 2016
Shrimp and Corn Stir-Fry

Skill Level: Easy

Time: 20 minutes

Servings: 4


2 Tbsp. olive oil

2 small yellow summer squash, sliced

1 small onion, chopped

1 Ib. uncooked shrimp (26-30 per Ib.) peeled and deveined

1 ½ cups fresh or frozen corn, thawed

1 cup chopped tomatoes

4 garlic cloves, minced

½ tsp. salt

¼ tsp. pepper

¼ tsp. crushed red pepper flakes, optional

¼ 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 the squash is crisp-tender, 2-3 minutes.
  2. Add the next six ingredients and, if desired, red pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes. Top with basil. Serve with the rice.


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