Shrimp & Corn Stir-Fry
Ingredients:
- 2 tbsp Olive Oil
- 2 Yellow Squash sliced
- 1 c Onions chopped
- 1 lb Shrimp 26-30 per pound, peeled and deveined
- 1.5 c Frozen Corn Kernels thawed
- 1 c Cherry Tomatoes quartered
- 4 cloves Garlic minced or pressed
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .25 c Fresh Basil chopped
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 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition
Calories: 279kcal | Carbohydrates: 24g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1183mg | Potassium: 681mg | Fiber: 4g | Sugar: 5g | Vitamin A: 457IU | Vitamin C: 38mg | Calcium: 201mg | Iron: 4mg
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