Shrimp & Corn Stir-Fry Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice
Instructions
In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
Add next six ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice.
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