Like most of my other stir fry recipes (like beef and cabbage stir fry, Moroccan stir fry or Chinese chicken), this spicy shrimp stir fry recipe was born on a night when I had 20 minutes to get dinner ready, nothing in the fridge, a bag of frozen shrimp in the freezer and an overabundance of fresh squash and peppers in the garden.
For this, I used a mixture of spicy and sweet peppers, but it can easily be adapted with just sweet peppers to tone down the heat. My kids ate it, and it took under half an hour from start to finish.
- 1 pound of fresh or frozen shrimp
- 3-4 medium or large size summer squash or zucchini (or mixture)
- 4-5 sweet peppers (green, yellow, orange or red)
- 2-3 spicy peppers (optional)
- 2-3 onions chopped
- ½ cup olive oil, coconut oil or butter
- 4 oz cream cheese (optional, organic if possible)
- 1 teaspoon each of salt, pepper and basil
- ½ teaspoon garlic powder
- Thinly slice onions and peppers, toss into skillet or wok on medium/high heat with butter, olive oil or coconut oil.
- While that cooks, peel squash and cut down the middle lengthwise. Cut long strips into ½ inch pieces. Add to skillet or wok.
- Saute for 10 minutes or until almost cooked.
- Throw in defrosted, pre-cooked shrimp. (may be a little extra work here if you have raw, unpeeled shrimp. If you have frozen, cooked shrimp, run under hot water for a couple minutes to defrost)
- Add spices to taste.
- Continue cooking until shrimp are heated.
- Add cream cheese and stir well to melt (optional! It tastes great without it too)
- Serve immediately.
Great served with salad or alone. You can also add broccoli after the squash if serving alone.
What’s your favorite stir fry recipe? Share below!