• 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound jumbo shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 1 medium yellow bell pepper, diced
  • 1 cup frozen edamame, shelled and defrosted
  • 3/4 cup red grape tomatoes, sliced in half lengthwise
  • 3/4 cup yellow grape tomatoes, sliced in half lengthwise
  • 3/4 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • 2T Parmesan shavings/shredded
  • Juice of 1 lemon


Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic and 1/4tsp salt and 1/4tsp black pepper. Sauté until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
While the pan is still on medium high, throw in the zucchini. Stir it around for about 45-60 seconds, then scoot the zucchini to the edges of the pan. Add in the bell pepper and cook it for about 1-2 minutes, then push it to the edges of the pan. Then add in the defrosted edamame, stirring around 1 minute to warm through. Lastly, add in the grape tomatoes; stir them around for a minute. Season the vegetable mixture with 1/2tsp salt and 1/2tsp pepper.
Finish the meal by adding the shrimp back into the pan with vegetables. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter.
Sprinkle on the fresh basil, Parmesan shavings, and lemon juice. This adds wonderful freshness to a simple stir fry.

Makes 6 servings
Serving Size: ~1c portion


Calories 185
Fat 6.4g
Saturated Fat 1.9g
Cholesterol 126mg
Sodium 444mg
Potassium 473mg
Carbohydrate 11.9g
Fiber 2.5g
Sugar 4.7g
Protein 21.5g

Adapted from: Ree Drummond’s Shrimp Stir Fry