We all love the bounty of fresh veggies from the garden, but sometimes zucchini and yellow squash can feel a bit…well, boring. Been there, done that! That’s why I’m here today to share a recipe that’s about to turn those garden staples into a tastebud vacation: Caribbean Shrimp Stir-Fry!
This dish is all about fresh, vibrant flavors that’ll transport you straight to the islands (minus the plane ticket!). The shrimp is perfectly seasoned and cooked to juicy perfection, while the summer squash and bell peppers add a delightful sweetness.
And let’s not forget the hint of Caribbean sunshine with a touch of paprika, thyme, and a whisper of cayenne pepper (if you’re feeling adventurous!).
Variations for the Caribbean Shrimp Stir-Fry
- Swap the Protein: Try using chicken or tofu instead of shrimp for a different twist.
- Change the Veggies: Use asparagus, broccoli, or snap peas in place of the bell pepper and squash.
- Adjust the Spice Level: Add more cayenne pepper or a splash of hot sauce for extra heat.
Pairing Suggestions
- Serve with Rice: White, brown, or coconut rice pairs beautifully with this stir-fry.
- Add a Side Salad: A simple green salad with a citrus vinaigrette complements the flavors.
Check out the following recipes>> Rice and red beans, Haitian Rice and Black Beans, Authentic Haitian rice and pigeon peas recipe, CARIBBEAN SPIRALIZED ZUCCHINI AND SQUASH SALAD
How to Store
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a skillet over medium heat until heated through, or microwave for 1-2 minutes
It’s quick, it’s easy, and it’s a fantastic way to use up all that summer squash before your neighbor’s zucchini envy sets in. So grab your favorite veggies, get ready to whip up a taste of paradise, and let’s get into this delicious recipe!
WHY NOT GET THESE DELICOUS CARIBBEAN RECIPES DELIVERED STRAIGHT TO YOU?*
*we ‘ll never spam you.
*We’ll never spam you
Caribbean Shrimp Stir-fry with Summer Squash
Ingredients
- 1 lb shrimp peeled and deveined
- 1 yellow summer squash sliced
- 1 Zucchini sliced
- 1 bell pepper sliced (any color)
- 1 small red onion sliced
- 2 cloves garlic minced
- 1 tbsp coconut oil
- 1 tsp paprika
- 1 tsp thyme
- ½ tsp allspice
- ¼ tsp cayenne pepper optional, for extra heat
- Salt and pepper to taste
- 1 tbsp fresh lime juice
- Fresh cilantro chopped (for garnish)
Instructions
Prepare the Shrimp and Vegetables
- Peel and devein the shrimp if not already done. Slice the yellow summer squash, bell pepper, and red onion. Mince the garlic.
Season the Shrimp
- Sprinkle the shrimp with paprika, thyme, allspice, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
- In a large skillet or wok, heat the coconut oil over medium-high heat until melted and shimmering.
- Add the garlic and sliced vegetables to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Push the vegetables to the side of the skillet and add the seasoned shrimp. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
Combine and Finish
- Mix the shrimp and vegetables together in the skillet. Drizzle with fresh lime juice and stir to combine.
- Transfer to a serving dish and garnish with chopped fresh cilantro. Serve hot.
Notes
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
