Summer is in full swing and so is the garden! 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 doing the best but I have more than I know what to do with. I make this 20 minute summer shrimp stir-fry to use up a lot of the garden vegetables while they’re fresh. It is also very healthy and easy to make. Even if you didn’t have a chance to embrace your green thumb this season, you can still enjoy the inexpensive produce in the supermarket and make this deliciously quick meal.
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.
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 saute 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. I love this turquoise one from the Pioneer Woman. Add in 1 tablespoon of minced garlic and saute it for about a minute.
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, there is a quick an easy tutorial here. 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.
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! Saute this for about 3-5 minutes or until the zucchini is soft.
Add in the cherry tomatoes and saute another 2-3 minutes. Keep the vegetables moving.
When the tomatoes are tender, put the shrimp back in and sprinkle in the minced basil. Stir it around and let it saute another 2-3 minutes and then you’re done!
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 afterwards. That’s the beauty of one-pot meals. If this 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!
- 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.