Summer Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 208.6
- Total Fat: 13.9 g
- Cholesterol: 47.5 mg
- Sodium: 45.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.4 g
- Protein: 7.3 g
View full nutritional breakdown of Summer Stir Fry calories by ingredient
Number of Servings: 4
Ingredients
-
Ą2 Tablespoons Butter
Ą2 Tablespoons Olive Oil
Ą4 cloves Garlic, Minced
Ą12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
Ą2 whole Zucchini, Sliced On A Slight Diagonal
Ą2 ears Corn, Kernels Sliced Off
Ą1/2 cup Grape Tomatoes, Sliced In Half Lengthwise
ĄSalt And Freshly Ground Pepper, To Taste
ĄChopped Fresh Herbs, If Desired
Directions
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
Hint: Much better after it's been allowed to cool for a bit! Yummy and refreshing.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BOOMA_T.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
Hint: Much better after it's been allowed to cool for a bit! Yummy and refreshing.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BOOMA_T.