Shrimp and Corn Stir-Fry

This shrimp and corn stir-fry recipe emphasizes garden-fresh vegetables, which release so much flavor that they don’t even need a sauce.

How to make Shrimp and Corn Stir-Fry

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, optional

Directions

1. In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
2. 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.

What can you serve with shrimp and corn stir-fry?

• Serve shrimp and corn stir-fry as a low-carb entree or over brown rice, steamed white rice or thick noodles. Keep the kitchen cool by pairing it with shaved fennel salad or crisp and spicy cucumber salad. Put together a sliced fruit platter or easy orange and red onion salad for a sweeter side. Add deviled eggs or fresh spring rolls as a light yet savory starter.

How to Store Shrimp and Corn Stir-Fry

• Store shrimp and corn stir-fry in the refrigerator, piled in an airtight container. If you cooked rice or noodles to serve with the stir-fry, pack it into a separate container. When stored and reheated together, these starches become gummy under the vegetables and might burn where they rest against the pan.

How long does shrimp and corn stir-fry last?

• Eat refrigerated shrimp and corn stir-fry leftovers within four days.

How do you reheat shrimp and corn stir-fry?

• Reheat shrimp and corn stir-fry in a skillet over medium-low heat. Add a splash of water to the pan and heat, stirring, until the shrimp are just warmed through. If you reheat stir-fry in the microwave, use 30-second bursts and stir often, stopping before the shrimp turn tough and rubbery. If you have leftover day-old rice, reheat the rice separately.