Name: Summer Shrimp Stirfry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 Tbsp butter; 2 Tbsp olive oil; 4 cloves garlic, minced; 1 pound shrimp, cleaned & de-veined; handful of asparagus, wooden bottoms removed & cut in half; 3/4 cup corn niblets, either cut from cob fresh or thawed frozen; 1/2 cup yellow bell pepper, diced; 1/2 cup grape tomatoes, halved; Juice of 1/2 a lemon; Salt & Pepper to taste

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Cooking in summer can be hard for me. Often it’s hot in the house and I don’t really want to cook which means I can’t come up with anything I want to make. Tonight was especially bad because I added tired to the mix. I had a bag of frozen shrimp in the freezer so I hit the internet to find some easy way to use them for dinner. Here’s what I came up with…an easy and delicious shrimp stirfry.

Summer Shrimp Stirfry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Fresh summer flavours in an easy shrimp stirfry.

Ingredients

2 Tbsp butter
2 Tbsp olive oil
4 cloves garlic, minced
1 pound shrimp, cleaned & de-veined
handful of asparagus, wooden bottoms removed & cut in half
3/4 cup corn niblets, either cut from cob fresh or thawed frozen
1/2 cup yellow bell pepper, diced
1/2 cup grape tomatoes, halved
Juice of 1/2 a lemon
Salt & Pepper to taste

Instructions

Heat a skillet over medium high heat. Add one Tbsp of butter & one Tbsp of olive oil. Add garlic. When hot, add shrimp. Cook until just done, about 3 minutes. Remove shrimp to a plate.
Add remaining oil and butter to the same skillet. Add asparagus and bell pepper to pan. Cook for about 2 minutes until they start to soften. Push to the edge of the pan. Add the corn to the middle. Cook for 1 minute. Add tomatoes and cook for an additional minute. Add shrimp back to pan and add the lemon juice. Cook for 30 seconds to 1 minute. Salt and pepper to taste.
Remove stir-fry from pan and serve on a platter. Best if it cools for a minute or two before you serve it.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 269Saturated Fat: 4gCholesterol: 301mgSodium: 934mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 24g

Recipe Notes: Dewey and I both really enjoyed this. Evan refused to try the shrimp but he did eat the vegetables.

Kristen

Sunday 7th of August 2011

Hi Merry, I tried 2 of your recipes this week...tasty! I made this one tonight- I had never cooked with shrimp before...it always kinda scared me but it's easy :) This was really simple and fresh.

Merry

So glad you liked them! I just started cooking with shrimp as well. It seems way more complicated and hard than it really is.

Jen

Wednesday 13th of July 2011

I love all the colours...so pretty! I'm like Evan...no shrimp for me. But I'm sure I could make this with chicken and it would be just as good :)

I totally think you could use chicken. I really liked that this is a twist on what you normally think as stirfry. So yummy!