Summer Stir Fry

Summer Stir Fry

  • Servings: 4
  • Rating:


1-2 Tbsp butter or olive oil
2 cloves garlic, thinly sliced
3/4 lb shrimp
2 zucchinis, thinly sliced
3 ears of corn, kernels sliced off (if you have a bundt pan, jamming the ear into the center ring and slicing so that kernels fall into the pan works brilliantly)
juice of 1/2 lime
1 handful basil, thinly sliced
salt and pepper to taste
1/2 avocado, cubed


Heat a large skillet over a medium-high flame. Add 1 tablespoon of the butter or oil, and then the garlic and saute until just beginning to turn golden. Add the shrimp, and cook, stirring occasionally, until the shrimp are just barely cooked through. Pour the shrimp and garlic out into a large bowl, and set aside.

Add the zucchini to the pan, with additional butter or oil if needed. Sautee until softened and beginning to color. Remove from the pan (you can just add it to the same bowl as the shrimp and garlic).

Add the corn to the skillet, and cook just a minute or two until it turns a darker color but is still crisp. Turn off the flame, and add the corn to the shrimp and zucchini. Season the mixture with the lime juice, basil, and salt and pepper. Mix well, and adjust seasonings as needed. Add the cubed avocado, and stir gently to mix. This is great warm from the skillet, or cold from the fridge.