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Refreshing Summer Shrimp Stir-Fry in a White Bowl on a Wood Counter

20-Minute Summer Shrimp Stir-Fry

A fresh 20-minute summer shrimp stir-fry: garlic shrimp seared in butter and olive oil, then tossed with sautéed zucchini, sweet corn, blistered cherry tomatoes and fresh basil. Light, bright and fast.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided
  • 2 tablespoons butter divided
  • 1 tablespoon minced garlic
  • 2 pounds shrimp peeled and deveined
  • kosher salt and freshly ground pepper
  • 2 medium zucchini diced
  • 15 oz corn 1 can drained, or frozen, or fresh off the cob
  • 4-6 oz cherry tomatoes
  • 2 tablespoons fresh basil minced

Method
 

  1. Heat 1 tablespoon each of olive oil and butter in a cast iron skillet or large sauté pan. Add the garlic and sauté about 1 minute.
  2. Add the shrimp, season with salt and pepper, and cook about 3 minutes until pink. Remove to a dish with a slotted spoon.
  3. Melt the remaining tablespoon each of oil and butter, add the zucchini and corn, and sauté 3-5 minutes until the zucchini softens.
  4. Add the cherry tomatoes and sauté 2-3 minutes, keeping everything moving, until they soften and release their juices. Add a splash of oil if the pan looks dry.
  5. Return the shrimp to the skillet, sprinkle in the basil, and stir 2-3 minutes until heated through.

Notes

Any basil works, including cinnamon basil. Serve on its own or over rice.