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. &mdash;Lindsay Honn, Huntingdon, Pennsylvania

Shrimp &#038; Corn Stir-Fry

olive oil

yellow summer squash, sliced

onion,

shrimp

tomatoes

garlic cloves,

salt

pepper

red pepper flakes, optional

basil

brown rice, optional

22g protein.  <B><b>Diabetic Exchanges</b>: </B>3 lean meat

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.

Mmmm Mmmm Mmmm!!! So glad I doubled the batch because everyone loved it! I added green zucchini for half the squash (it added some additional nice color) and cut back a little on the red pepper flakes; it was PERFECT for us. A definite new favorite and very timely with all the squash and zucchini growing in our garden.

I HATE diet recipes and diabetic recipes but this was actually pretty good and I enjoyed it!  However, the men in my family whined and said it need a bunch of Cajun seasoning (sad but true).  I’ll make it again when they’re not here OR they can cook their own dinner!

The three adults in our household really enjoyed this stir-fry; we emptied the wok!  It was a delicious way to use everything that's currently ripe in the garden.  Now, if I could just plant shrimp...

Cooked for diabetics in my house and they truly loved it.  I used pork lion in lieu of Shrimp as they don't like shrimp and used broccoli in lieu of summer squash as they don't like squash.  The substitutes work perfect.  Have made this several times and will continue to do so.

fantastic meal.  Was able to get all the ingredients chopped ahead of time then stir fried in order as required so I was not rushed and could do when I was ready.  Did not use rice just served as is.

This was surprisingly good for being seasoned with only some salt and pepper. Light and delicious.

Daughter and I fixed this together an we both loved it.  Husband wasn't wild about it.   We chose not to serve it over rice.  We just ate it as is.  We just didn't need the additional carbs or calories.  Daughter wanted to add snow peas, but we didn't have any.

Fantastic recipe...a definite keeper.  With the garlic, it was a sweet veggie shrimp scampi!!!!

This dish is amazing!  It has a wonderful balance of favors and only requires one pan on the stovetop; great for the hot summer without heating up the house.  I used grilled/roasted corn which took it over the top!

For a recipe so quick and delicious, it definitely has a lot of flavor. I might experiment with adding more herbs next time. Thank you for sharing!

This is actually good! I cooked for my Mommy whose diabetic. I just added more vegetables.

shrimp & corn stir-fry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Taste of Home Editors

Ingredients

Instructions

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shrimp &#038; corn stir-fry