A colorful blend of vibrant ingredients and bright, refreshing flavors, this shrimp stir-fry is a celebration of everything fresh and summery. Tender shrimp, sweet corn, crisp zucchini, and juicy tomatoes come together in a buttery lemon-basil sauce that feels both light and deeply satisfying. Each bite bursts with flavor and texture, creating a dish that’s as visually stunning as it is delicious.

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Ingredients Overview

Every ingredient in this stir-fry plays a purpose, building layers of texture and taste. The shrimp are the centerpiece — their natural sweetness enhanced by butter and garlic. Choosing jumbo shrimp gives a succulent bite that balances beautifully against the crisp vegetables.

Zucchini brings a mild, refreshing note and holds its texture even after searing, while corn adds subtle sweetness and a satisfying pop. The red and yellow grape tomatoes offer a gentle acidity and a burst of color that brightens the entire dish. A squeeze of lemon juice cuts through the richness, and basil provides an aromatic lift that completes the balance.

For a finishing touch, Parmesan shavings add a delicate saltiness and creamy contrast. Optional pairings like rice or pasta transform the dish from a light meal into a hearty entrée, depending on your mood or the occasion.

Step-by-Step Preparation Guide

Preparing the shrimp and vegetables properly ensures even cooking and perfect texture. Start by peeling and deveining the shrimp, leaving the tails intact for a restaurant-style presentation. Pat them dry before cooking to achieve that beautiful sear. Cut the zucchini into even cubes so they cook uniformly and remain slightly crisp after stir-frying.

When the butter melts into the olive oil and starts to sizzle, the garlic goes in — the aroma signals that the pan is ready. The shrimp cook quickly, turning pink and opaque in just a few minutes. Removing them from the pan prevents overcooking, keeping them tender and juicy.

The zucchini takes the stage next, searing quickly over high heat to develop color while staying firm. The corn follows, adding its natural sweetness and a faint smokiness as it lightly chars. Finally, the tomatoes join in, softening just enough to release their juices and create a delicate glaze.

Once the vegetables are seasoned and fragrant, the shrimp return to the pan. Everything comes together in a vibrant medley, with the basil added last for a burst of freshness. A final drizzle of lemon juice ties all the flavors together, transforming the simple stir-fry into something unforgettable.

Serving Suggestions

This shrimp stir-fry can stand proudly on its own — a light yet satisfying dish that highlights fresh ingredients without needing much accompaniment. For a more filling meal, spoon it over a bed of fluffy jasmine rice or delicate angel hair pasta. The buttery sauce mingles beautifully with the starch, creating a meal that feels both elegant and comforting.

For a creative twist, spoon the mixture into crisp lettuce leaves for a handheld version that’s perfect for lunch or entertaining. Crusty bread on the side works wonderfully too, soaking up the flavorful juices. Garnish the dish with extra basil and Parmesan shavings just before serving for a touch of sophistication.

Recipe Tips & Frequently Asked Questions

Use fresh, not frozen shrimp for the best texture and a cleaner, sweeter flavor.

Avoid overcrowding the pan — stir-fry in batches if needed to ensure everything sears instead of steaming.

Add garlic early but not too soon, as it can burn quickly and turn bitter.

Finish with lemon juice at the end to preserve its bright, zesty character.

Sprinkle Parmesan just before serving for a creamy accent that doesn’t overpower the freshness.

Can I use frozen shrimp instead of fresh?
Yes, but thaw them completely and pat dry before cooking to prevent excess moisture.

What other vegetables can I add?
Bell peppers, snap peas, or baby corn complement the existing flavors beautifully.

How do I keep shrimp from turning rubbery?
Cook them only until pink and opaque — usually 2–3 minutes per side.

Can I make this dish ahead of time?
It’s best served fresh, but you can prep the vegetables and shrimp earlier to save time.

What type of pan works best?
A large stainless steel skillet or wok ensures quick searing and even heat distribution.

What to Serve With This Recipe

This dish shines with simple yet complementary sides. Jasmine rice absorbs the lemon-butter sauce perfectly, while angel hair pasta makes for a classic pairing. For a lighter option, try quinoa or cauliflower rice.

Balance the meal with a crisp green salad drizzled with a light vinaigrette or pair it with roasted asparagus for added texture. Garlic bread or baguette slices make a great accompaniment for soaking up any leftover sauce.

For beverages, a chilled glass of Sauvignon Blanc, sparkling water with lemon, or basil-infused iced tea enhances the freshness of the meal without overpowering it.

This shrimp stir-fry is a harmony of color, flavor, and texture — a dish that feels both elegant and effortless. The combination of succulent shrimp, golden corn, and aromatic basil creates a meal that’s as refreshing as it is satisfying. Whether served over rice, pasta, or enjoyed on its own, it’s the kind of recipe that brings brightness to any table and turns an ordinary day into something special.

Ingredients

2 pounds jumbo shrimp, peeled and deveined, tails on
2 large ears of corn, kernels removed
2 large zucchini, diced
4 cloves garlic, minced
3/4 cup red grape tomatoes, halved lengthwise
3/4 cup yellow grape tomatoes, halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of 1 lemon
12 to 18 fresh basil leaves, cut into thin chiffonade
Salt and freshly ground black pepper, to taste
Parmesan shavings, for garnish
Rice or pasta, for serving (optional)

Instructions

Begin by preparing all ingredients to ensure a smooth cooking process. Pat the shrimp dry with paper towels to help them sear properly. In a large skillet, melt the butter with olive oil over medium-high heat until the mixture begins to shimmer and the butter foams slightly. Add the minced garlic and shrimp, stirring frequently for about 3 minutes or until the shrimp turn pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.

Raise the heat to high and add the diced zucchini to the same skillet. Stir briskly for about 45 seconds, allowing the pieces to develop a light golden sear while keeping their texture crisp. Push the zucchini to the sides of the pan to create space in the center.

Add the fresh corn kernels to the middle of the pan and cook for about a minute, stirring occasionally so they gain a light char and deepen in flavor. Move the corn toward the zucchini, then add the red and yellow grape tomatoes. Stir gently for another minute until the tomatoes begin to soften and release their natural juices, forming a light, glossy coating over the vegetables. Season generously with salt and freshly ground black pepper.

Return the cooked shrimp to the skillet and toss everything together for 30 to 45 seconds, just until the ingredients are evenly combined and heated through. The mixture should look bright and aromatic, with the shrimp glistening among the colorful vegetables.

Transfer the stir-fry to a serving platter. Scatter the basil chiffonade over the top, followed by delicate Parmesan shavings. Finish with a squeeze of fresh lemon juice for a burst of brightness that balances the buttery richness.

Serve immediately as a standalone dish for a light, refreshing meal, or pair it with warm rice or pasta for something heartier. Each bite delivers a perfect balance of textures — tender shrimp, juicy tomatoes, sweet corn, and crisp zucchini — all brought together by the fragrance of basil and the freshness of lemon.