15-Minute Shrimp Stir-Fry

Name: 15-Minute Shrimp Stir-Fry
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 4 serving(s)
Cuisine: chinese
Ingredients: 3 tablespoons olive oil, divided; 1 lb large shrimp, peeeled and deveined; kosher salt & freshly ground black pepper; 1 large red onion, in 1/2-inch dice; 2 cups corn kernels, from 2 ears fresh corn; 2 cups cherry tomatoes, halved; 1 medium zucchini, trimmed, sliced in half lengthwise, and cut crosswise on the bias into 1/2-inch slices; 1 1/2 cups snap peas, trimmed and cut in half on the bias; 1/2 finely grated lemon, zest of, plus juice of 1/2 lemon, and additional lemon wedges, for serving; 2 tablespoons unsalted butter; 1 cup mixed chopped herbs, such as dill, tarragon, mint, and parsley

⏱ 18 mins 🍽 4 serving(s) 🌶 chinese 🏷 < 30 Mins

This quick Chinese stir-fry delivers vibrant flavour in just minutes. Plump shrimp are seared, then combined with a colourful mix of red onion, fresh corn, cherry tomatoes, zucchini and snap peas. The dish is finished with a bright hit of lemon zest, juice, butter and a generous handful of fresh herbs for a light yet satisfying meal that's ideal for busy evenings.

Ingredients

3 tablespoons olive oil, divided
1 lb large shrimp, peeeled and deveined
kosher salt & freshly ground black pepper
1 large red onion, in 1/2-inch dice
2 cups corn kernels, from 2 ears fresh corn
2 cups cherry tomatoes, halved
1 medium zucchini, trimmed, sliced in half lengthwise, and cut crosswise on the bias into 1/2-inch slices
1 1/2 cups snap peas, trimmed and cut in half on the bias
1/2 finely grated lemon, zest of, plus juice of 1/2 lemon, and additional lemon wedges, for serving
2 tablespoons unsalted butter
1 cup mixed chopped herbs, such as dill, tarragon, mint, and parsley

Method

Place a large skillet or wok over high heat to preheat. Pour in 1 tablespoon of the oil and swirl it around the pan. Add the shrimp, season with salt and pepper, and cook, stirring now and then, for about 3 minutes until they start to brown at the edges and are almost cooked through. Transfer them to a plate using a slotted spoon.
Pour the remaining 2 tablespoons of oil into the pan and swirl to coat. Add the diced red onion, season with salt and pepper, and cook while stirring for about 4 minutes until it softens and starts to turn golden. Introduce the corn kernels, halved cherry tomatoes, zucchini slices and snap peas. Toss everything to coat in the oil and cook for just 1-2 minutes until tender but not overcooked. Return the shrimp to the skillet. Add the lemon zest, lemon juice, butter and extra salt and pepper to your taste. Toss to combine everything and coat in the sauce. Serve immediately, garnished with the chopped herbs and lemon wedges on the side.

Nutrition (per serving)

Sodium660800 mg

Recipe details

Category< 30 Mins

Cuisinechinese

AuthorGenius Kitchen