Summer is in full swing, and so is the garden! Right now is perfect timing for this 20-minute summer shrimp stir-fry! Did you plant a garden this year? Maybe a few tomato plants? My husband and I planted 4 beds worth of vegetables, and now everything is coming to harvest at once! The lettuce, cucumbers, tomatoes, and squash are thriving, but I have more than I know what to do with.
This shrimp stir-fry is my go-to solution for using up lots of fresh garden vegetables. It’s healthy, easy to make, and full of flavor. Even if you didn’t get a chance to grow your own produce this season, you can still grab affordable veggies from the supermarket and whip up this quick, delicious meal.
Preparing the Summer Shrimp Stir-Fry
The yummy taste acquired in this summer shrimp stir-fry comes directly from the fresh produce. The vegetables are just bursting with flavor! I dice two medium green zucchini and about 4-6 oz of cherry tomatoes.
Then comes minced fresh basil. I used basil from my cinnamon basil plant, but any kind of basil is fine. I minced about 1-2 tablespoons.
Step 1: Heat Oil and Butter
Heat up 1 tablespoon of olive oil and 1 tablespoon of butter in a cast iron skillet. If you don’t have a cast iron skillet, a large sauté pan will do the trick. The cast iron skillet adds extra flavor from all the previous seasonings and really is an essential piece in a cook’s kitchen. Add in 1 tablespoon of minced garlic and sauté it for about a minute.
Step 2: Cook the Shrimp
Add in 2 pounds of peeled and deveined shrimp. You will need to have these cleaned before you begin cooking. If you’re unsure how to do this properly, here is a quick and easy tutorial. Sprinkle in a touch of kosher salt and freshly ground pepper. When the shrimp turn pink, after about 3 minutes or so, remove it with a slotted spoon into a separate dish.
Step 3: Cook Zucchini and Corn
Melt another tablespoon each of olive oil and butter and throw in the zucchini and a can of drained corn. Frozen corn also works, or even corn cut straight off the cob! sauté this for about 3-5 minutes or until the zucchini is soft.
Step 4: Add Tomatoes and Combine
Add in the cherry tomatoes and sauté another 2-3 minutes. The key here is to keep the vegetables moving so nothing sticks or overcooks. As you stir, you’ll notice the tomatoes start to soften and release their juices, creating a light, flavorful sauce that brings everything together. If your skillet looks a little dry, feel free to add a splash of olive oil to keep things cooking smoothly.
Step 5: Finish with Basil and Shrimp
When the tomatoes are tender and slightly blistered, it’s time to bring the shrimp back into the mix. Gently stir them in so they can soak up all the delicious flavors from the skillet. Sprinkle in your freshly minced basil for a pop of herby goodness.
This step only takes 2-3 more minutes, but it makes all the difference, trust me. Once the shrimp stir-fry is well combined and heated through, grab your plates because dinner is ready!
Why One-Pot Meals Are a Game-Changer
How’s that for a quick, easy, and healthy dinner?! I love that everything gets thrown into one pot, and I have minimal dishes to wash afterward. That’s the beauty of one-pot meals. If this 20-minute summer shrimp stir-fry recipe suits your fancy, you may also like 30-minute creamy shrimp & lemon orzo. And I am always saving more ideas on my One-Pot Wonders Board if you want to follow it on Pinterest. Happy Cooking, ya’ll!
