Spicy Stir Fried Shrimp With Yellow Summer Squash Recipes

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SHRIMP AND SUMMER SQUASH STIR FRY



Shrimp and Summer Squash Stir Fry image

Provided by © Oh Snap! Let's Eat!

Number Of Ingredients 5

2 tablespoons cooking oil/fat of choice
1/2 lb of shrimp, shell removed and deveined
1 large summer squash, cut into rounds and then halved
6 scallions, cut in to about an inch
Salt, as desired

Steps:

  • Place skillet over high heat, and add 1 tbsp oil.
  • Add the shrimp and saute for one minute. Remove and set aside.
  • Add the remaining oil to the skillet, and add the summer squash and scallions. Stir fry for one minute.
  • Add the shrimp and salt as desired, and stir fry for a few more seconds or until shrimp is fully cooked.
  • Remove from heat, and serve!

Nutrition Facts : Calories 155 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 915 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

SPICY STIR-FRIED SHRIMP WITH YELLOW SUMMER SQUASH



Spicy Stir-Fried Shrimp With Yellow Summer Squash image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 28m

Yield 4 servings

Number Of Ingredients 16

2 pounds shrimp, peeled
Coarse salt
2 egg whites
2 tablespoons cornstarch mixed to a paste with 2 tablespoons dry sherry
4 tablespoons dry sherry
1 teaspoon sugar
3 teaspoons wine vinegar
3 tablespoons soy sauce
2 to 3 teaspoons hot chili pepper sauce (according to taste)
4 tablespoons peanut oil
6 scallions, chopped (white and green part)
3 tablespoons ginger root, minced
1 clove garlic, minced
4 cups yellow squash or zucchini, diced
2 tablespoons chives
3/4 cup pine nuts, toasted

Steps:

  • Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
  • In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
  • In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
  • When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
  • Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 25 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 2054 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP & CORN STIR-FRY



Shrimp & Corn Stir-Fry image

I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

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