Hello, everyone! I hope you had a wonderful weekend, however you may have spent it. We had a great weekend noshing on steak, guzzling beer-itas (their surprisingly good beer/tequila/limeade concoction), and watching the fireworks display by the beach!
Speaking of seafood, I have a very fun and simple shrimp dish for you today. I have been seriously craving some seafood in my diet lately, because sometimes it seems like we are on a cycle of chicken-pork-beef-repeat every week. Though it can be pricey (keep a lookout for deals!), buying a large bag of frozen raw shrimp goes a long way, and even though frozen, the shrimp is still very tender and tasty once cooked. I have more than enough left over for another recipe, plus maybe one more.
A little garlic bread was just the right compliment to this stellar dish, and each flavor truly shined, from the sweet corn and juicy tomatoes, to the fresh zucchini, parsley and succulent little bites of shrimp.
Next time, I think I’ll add a little lemon juice to the pan to amp up the crisp, clean flavor even more. This stir fry also made for great leftovers, so it’s one you can keep enjoying again and again.
Whether serving it as an easy, quick weeknight meal or a savory summer meal for guests, you are sure to love this one as much as we did!
Summer Stir Fry
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 25-30 whole shrimp, peeled, deveined, tails left on
- 2 whole zucchini, sliced on a slight diagonal
- 2 ears corn, kernels sliced off
- ½ cup grape tomatoes, halved
- Salt and freshly ground pepper, to taste
- Chopped fresh herbs, such as parsley/basil/cilantro, if desired
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
- Add the remaining 1 tbsp. each of butter and oil, and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, flipping once. Move the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve.
- Optional: Serve with garlic bread, couscous, white or brown rice, or pasta such as linguine, spaghetti, or fettucine.
Hey, this looks really good. We made the fatal error of purchasing a bag of frozen, cooked shrimp, so the awfulness of that flavor is somewhat sealed in. Yet, there is hope: we might be getting a Costco card in a few hours. Which can only mean one thing: more fabulous, budgety, inspired meals!
Glad you guys enjoyed your fourth— that L.A. weather really came through in the early afternoon here in Santa Monica? We’re you guys further south?
– Lauren, Lauren’s Little Kitchen
I love Pioneer Woman…so many great recipes, and you have done her work justice! These photos are stunning and are piquing my appetite for a fresh and light summer meal. Thank you for sharing with us!
Stumbled upon your blog, this recipe looks wonderful! At first from the photo, I thought it was a salad, but it’s actually a stir-fry, yum! So many great veggies!
btw, I noticed the “Recommend a recipe” link at the top of your page.. If you ever have a few minutes, drop by my site and take a quick look :)
Hey Lauren, I hope you guys had a nice time on the Fourth! CostCo is great for buying lots of meat at once, especially seafood! Yea, the weather really turned around for the better, and we were a bit further South in Redondo Beach, which is near Hermosa. Really gorgeous area. You and Ryan should check it out!
This is so good and yummy
This looks fresh and delicious! After my trip yesterday to the farmer’s market, I have everything I need for this but the shrimp- must get some tomorrow and make this for dinner. I’ve liked all of Pioneer Woman’s recipes I’ve tried so far. Thanks for sharing this one!
Yummy!! This looks so delicious! A perfect Summer meal!