Shrimp and Summer Squash Stir-Fry

Total Time
16 min
8 min
8 min


orange juice

¼ cup(s)

dry sherry

1 Tbsp

canned tomato paste

1 Tbsp

canola oil

3 tsp

garlic clove(s)

2 medium clove(s), minced

uncooked shrimp

1 pound(s), large, peeled and deveined

yellow summer squash

2 cup(s), sliced

jalapeño pepper(s)

2 tsp, minced with seeds

table salt

¾ tsp


½ medium, pitted, peeled and thinly sliced


2 Tbsp, chopped


  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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