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Shrimp and summer squash stir-fry

3
Points®
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Easy
Just reading this recipe will make your mouth water! Stir frying is the best way to prepare food very quickly and with a ton of flavor. This one is ready in only 16 minutes. Perfect for a busy weeknight or quick lunch, this dish features shrimp quickly seared and cooked with tender yellow squash, spicy jalapeno and finished with cooling avocado. The sherry-tomato sauce brings a brightness to the entire dish and add a deeper layer of flavor. Cooling slices of avocado are the perfect final ingredient for this one-bowl meal. If heat is not your thing, substitute some green bell pepper for the jalapeno. You can also add some baby spinach to the mixture and let it wilt to increase the veggie presence.

Ingredients

Orange juice

¼ cup(s)

Sherry wine (dry)

1 Tbsp

Tomato paste

1 Tbsp

Canola oil

3 tsp

Garlic

2 clove(s), minced

Uncooked shrimp

1 pound(s), large, peeled and deveined

Uncooked yellow summer squash

2 cup(s)

Jalapeño pepper

2 tsp, minced with seeds

Table salt

¾ tsp

Avocado

½ medium, pitted, peeled and thinly sliced

Cilantro

2 Tbsp, chopped

Instructions

  1. Whisk together orange juice, sherry, and tomato paste in small bowl until smooth. Set aside.
  2. 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.
  3. Add remaining 1½ teaspoons oil to wok. Add squash, jalapeño, and salt and stir-fry until squash begins to soften, about 1 minute.
  4. 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.
  5. Serving size: 1 cup

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