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20 Minute Summer Shrimp Stir-fry

Heidi Davison
This quick and healthy one-pot wonder highlights the fresh produce of summer and keeps your kitchen uncluttered with dishes.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Entree
Cuisine American
Servings 4 -6


  • 2 lbs shrimp peeled and deveined
  • 2 medium zucchini diced
  • 6 oz cherry tomatoes halved
  • 1.5 Tbsp minced basil
  • 1 Tbsp minced garlic
  • 2 Tbsp butter divided
  • 2 Tbsp olive oil divided
  • 15 oz can corn drained
  • Kosher salt and pepper to taste


  • Peel and devein shrimp.
  • Dice all vegetables and mince basil.
  • Heat 1 Tbsp butter and 1 Tbsp oil in cast iron skillet or saute pan over medium-high heat.
  • Add garlic and saute 30 seconds-1 minute.
  • Cook shrimp, seasoned with salt and pepper, for about 3 minutes or until pink.
  • Remove shrimp with slotted spoon into separate dish.
  • Add the remaining 1 Tbsp butter and 1 Tbsp oil.
  • Saute zucchini and corn until soft, about 4 minutes.
  • Add tomatoes and saute another 2-3 minutes.
  • Add in the cooked shrimp and minced basil.
  • Stir around another 2-3 minutes until heated through.
  • Serve plain or on top of rice or pasta.