By Bisbee, AZ
Shrimp, Zuccinni, Corn, Tomato Stir Fry
To die for. Absolutely delicious.
Updated at: Thu, 17 Aug 2023 02:29:54 GMT
Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
4
Low
Nutrition per serving
Calories331.5 kcal (17%)
Total Fat10.1 g (14%)
Carbs12.6 g (5%)
Sugars5.5 g (6%)
Protein50.5 g (101%)
Sodium600 mg (30%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 tablespoonbutter

1 tablespoonolive oil

2 poundsshrimp
jumbo, peeled and deveined, tails on

4cloves garlic
minced

2zucchini
large, diced

2 earscorn
large, kernels removed

¾ cupred grape tomatoes
sliced in half lengthwise

¾ cupyellow grape tomatoes
sliced in half lengthwise

salt

freshly ground black pepper

12fresh basil leaves
cut in chiffonade

parmesan shavings

1juice of lemon
Instructions
Step 1
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
Step 2
Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
Step 3
Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
Step 4
Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
Step 5
You can serve this with rice, with pasta or it's just perfect on its own.
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