Shrimp and Summer Squash Stir-Fry
- Total Time
- 0:16
- Prep
- 0:08
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
tk
-
orange juice¼ cup(s)
-
dry sherry1 Tbsp
-
canned tomato paste1 Tbsp
-
canola oil3 tsp
-
garlic clove(s)2 medium clove(s), minced
-
uncooked shrimp1 pound(s), large, peeled and deveined
-
yellow summer squash2 cup(s), sliced
-
jalapeño pepper(s)2 tsp, minced with seeds
-
table salt¾ tsp
-
avocado½ medium, pitted, peeled and thinly sliced
-
cilantro2 Tbsp, chopped
- Whisk together orange juice, sherry, and tomato paste in small bowl until smooth. Set aside.
- Heat wok or large skillet over high heat until drop of water sizzles in it. Add 1½ teaspoons oil and swirl to coat pan. Add garlic and stir-fry until fragrant, about 10 seconds. Add shrimp to wok and arrange in single layer. Cook without stirring 1 minute; then stir-fry until shrimp are lightly browned, 30 seconds longer.
- Add remaining 1½ teaspoons oil to wok. Add squash, jalapeño, and salt and stir-fry until squash begins to soften, about 1 minute.
- Add orange juice mixture to wok and stir-fry until shrimp are just opaque in center and squash is crisp-tender, about 1 minute. Remove wok from heat and stir in avocado and cilantro.
- Serving size: 1 cup