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 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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.
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About the author: Amber Mae

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