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.