20 Minute Summer Shrimp Stir Fry Food

20 MINUTE SUMMER SHRIMP STIR-FRY

Steps:

• 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.

SHRIMP STIR-FRY

Steps:

• 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.
• 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.
• 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.
• 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.
• You can serve this with rice, with pasta or it's just perfect on its own.

15-MINUTE SHRIMP STIR-FRY

Steps:

• Preheat a large skillet or wok over high heat. Add 1 tablespoon oil, swirl to coat, and add shrimp. Season with salt and pepper and saute, stirring occasionally, until shrimp begins to brown on the edges and is nearly cooked through about 3 minutes. Remove with a slotted spoon to a plate.
• Add remaining 2 tablespoons oil, swirl to coat, and add red onion. Season with salt and pepper and cook, stirring, until softened and beginning to turn golden, about 4 minutes. Add corn, tomatoes, zucchini, and snap peas. Toss to coat, and cook until just tender, about 1-2 minutes. Do not overcook. Add shrimp back to skillet, and add lemon zest, juice, butter, and salt and pepper to taste. Toss to coat and serve, topped with herbs and lemon wedges.