Use your farmers market haul (think squash and bright red tomatoes) in this summery shrimp and corn stir-fry.
Stir-frying is a Chinese cuisine technique, but applying it more widely opens up a world of options. This shrimp and corn stir-fry recipe emphasizes garden-fresh vegetables, which release so much flavor that they don’t even need a sauce.
In late summer, pluck small summer squash, juicy tomatoes and sweet corn from your garden or local farmers market. Grab some fresh basil, too, for an intense garnish. As you fry the vegetables quickly over high heat, they’ll release enough flavorful liquid to poach the briny shrimp. You don’t even need a wok to get that classic sear on the veggies—just a large frying pan and constant stirring. This stir-fry recipe cooks in about 10 minutes, and can be served over rice, noodles or crusty grilled bread. Shrimp recipes like this are easy enough for busy weeknights and perfect for entertaining in the backyard.
Ingredients for Shrimp and Corn Stir-Fry
- Summer squash: Yellow summer squash slices soften quickly when heated, so sizzle them in hot olive oil for a crisp exterior. There are more than a dozen types of summer squash. Long thin ones like yellow crookneck should be sliced, while oval, round or pattypan varieties can be cubed.
- Onion: When stir-fried in oil, a small onion adds big, sweet flavor. Yellow onion works fine, but you can use another type of onion if something catches your eye at the farmers market or in the garden.
- Raw shrimp: Large shrimp (26-30 per pound) cook quickly and evenly when stir-fried. The high heat makes precooked shrimp chewy, so start with raw ones.
- Corn: Fresh or frozen corn kernels cook equally well in a vegetable and shrimp stir-fry. Cut corn off the cob without making a mess using Ina Garten’s towel trick.
- Tomatoes: Any tomatoes will release enough juices to create an instant sauce for this stir-fry, but some types of tomato are juicier and fall apart more easily than others. Choose plum or San Marzano tomatoes for evenly chopped bites, halved cherry tomatoes for sweetness, or heirloom tomatoes for rich flavor and an extra juicy sauce.
- Seasonings: Garlic provides the key aromatic flavor in this garden-fresh stir-fry recipe. Salt, pepper and crushed red pepper flakes (if you like a little heat) round out the seasonings.
- Fresh basil: The taste of fresh basil really pops in this stir-fry. Sprinkle it on at the end to keep the chopped leaves green and bright.
- Brown rice: It’s optional, but brown (or white) rice soaks up all those wonderful juices from that fresh veggie sauce.
Directions
Step 1: Fry the squash and onion
In a large skillet, heat the olive oil over medium-high heat. Add the summer squash and onion and stir-fry until the squash is crisp-tender, two to three minutes.
Editor’s Tip: To stir-fry like a restaurant chef, switch the olive oil to a cooking oil with a higher smoke point, like canola or peanut oil.
Step 2: Fry the remaining vegetables and shrimp
Add the raw shrimp, corn, tomatoes, garlic, salt, pepper and pepper flakes (if using). Stir-fry until the shrimp turn pink, three to four minutes longer. Top the stir-fry with fresh basil, and serve it with hot cooked brown rice if desired.
Editor’s Tip: For crisper vegetables, add the garlic, corn, tomatoes and shrimp one at a time, in that order, spacing them out by about a minute to keep the pan and oil hot. Cool oil and an overcrowded pan cause stir-fry ingredients to steam and soften.
Shrimp and Corn Stir-Fry Variations
- Infuse the oil with aromatics: First, add garlic for an infused flavor that spreads throughout the entire dish. If you’d like, add other minced aromatics such as fresh gingerroot and hot chiles. For umami, mix in a couple of minced anchovy fillets until they seem to dissolve.
- Pick the ripest vegetables: If the green beans and young carrots are the most attractive vegetables at the summer farmers market or in the garden, use them instead of squash and corn. In spring, choose asparagus, sugar snap peas or snow peas. Mince garlic scapes while they’re still tender instead of using garlic cloves. Broccoli and rainbow chard make flavorful fall substitutes. Tomatillos and green tomatoes release less liquid than ripe tomatoes when cooked, and give stir-fry a sweet-tart taste.
- Add a sauce: It never hurts to add a sauce to stir-fry, but keep it light to avoid overpowering the fresh vegetables. Instead of a thick bottled sauce, mix 1 tablespoon each of rice vinegar, white wine and soy sauce with 2 tablespoons of shrimp or vegetable stock and 1 teaspoon cornstarch. Pour it in when the shrimp start to turn an opaque pink, and stir for one minute to give the stir-fry ingredients a glossy coating.
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.
Shrimp and Corn Stir-Fry Tips
What’s the best way to clean and devein shrimp?
Before you clean shrimp, thaw frozen shellfish overnight in the refrigerator or under cold running water. If the heads are still attached, twist and pull them off. Then peel back enough of the body shell to pinch the head end of the flesh. Grip the shell’s back ridge with your other hand and pull it away toward the tail, wiggling gently until the flesh pops free in one piece. If you can’t break into a really tough shell, like on spot prawns, slit the shell between the legs with a paring knife or down the back ridge with kitchen shears. Use the paring knife or shear tip to tease out the dark back vein if you care to remove it.
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 million-dollar deviled eggs or fresh spring rolls as a light yet savory starter.TEST KITCHEN APPROVED
Shrimp and Corn Stir-Fry
Yield:4 servings
Prep:10 min
Cook:10 min
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
- 1In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
- 2Add 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 Facts
1 serving (calculated without rice): 239 calories, 9g fat (1g saturated fat), 138mg cholesterol, 443mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
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