Shrimp & Summer’s End Stir Fry

Shrimp, Scallop and Summer's End Stir Fry

Bring together the last of the Summer veggies with Fall's root vegetables!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine Italian
Servings 4 People


  • 3 Cups Zucchini Spiraled
  • 1 1/2 Cups Carrots Sliced
  • 2 Tbsp Onion Fine Chopped Add more or less to taste
  • 1 Tbsp Garlic minced Add more or less to taste
  • 3 Tbsp Extra Virgin Olive Oil (EVOO) Can substitute with cooking spray
  • 1 Can Tomatoes crushed plain Drain off extra liquid
  • 1 lb Shrimp Peeled and Deveined
  • 1/2 lb Scallops Optional


  • Add 1 Tbsp EVOO to pan and heat over medium-high heat.
  • Add garlic and onion to pan and saute for 2-3 minutes.
  • Add carrots, zucchini and drained tomatoes to pan. Stir well. Cover and cook for 5 minutes until veggies are soften.
  • Add peeled and deveind shrimp. Cover and cook for 8-9 more minutes.
  • When shrimp are pink and delishious to taste, empty pan into a warmed bowl and set aside.
  • Add 2 Tbsp EVOO to pan (do not clean pan leave delishious crusties from stir fry in pan).
  • Add scallops and sear 3 minutes on each side.
  • Serve scallops with shrimp and stir fry.

About the author: Amber Mae

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