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A Shrimp Stir-Fry with Snap Peas and Baby Corn is a quick, healthy, and delicious dish that brings together tender shrimp, crisp snap peas, and sweet baby corn in a flavorful sauce. Perfect for a weeknight dinner, this recipe is loaded with fresh vegetables and protein, making it both light and satisfying. Here's how to make it:
Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup snap peas, trimmed
- 1 cup baby corn, cut into 2-inch pieces (you can use canned or fresh)
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or finely chopped
- 1 small onion, sliced thinly
- 1 red bell pepper, sliced thinly (optional, for extra color)
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but adds depth of flavor)
- 1 tablespoon hoisin sauce (for sweetness)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar (optional, for a touch of sweetness)
- ¼ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (optional):
- Sesame seeds
- Chopped green onions
Instructions:
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Prepare the sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, honey, and crushed red pepper flakes. Stir in the cornstarch-water mixture to help thicken the sauce when cooked. Set aside.
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Cook the shrimp:
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the shrimp to the pan in a single layer.
- Cook the shrimp for about 2 minutes per side or until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
-
Stir-fry the vegetables:
- In the same pan, add a little more oil if needed. Add the garlic, ginger, and onion and sauté for about 1-2 minutes until fragrant.
- Add the snap peas, baby corn, and red bell pepper (if using) to the pan. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
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Add the sauce:
- Once the vegetables are ready, return the cooked shrimp to the pan. Pour the sauce over the shrimp and vegetables, and stir everything together to coat evenly. Continue to cook for another 1-2 minutes, allowing the sauce to thicken and the shrimp to absorb the flavors.
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Serve:
- Once the stir-fry is ready, serve immediately over steamed rice, noodles, or as is for a low-carb option. Garnish with sesame seeds and chopped green onions for added crunch and flavor.
Prepare the sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, honey, and crushed red pepper flakes. Stir in the cornstarch-water mixture to help thicken the sauce when cooked. Set aside.
Cook the shrimp:
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the shrimp to the pan in a single layer.
- Cook the shrimp for about 2 minutes per side or until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
Stir-fry the vegetables:
- In the same pan, add a little more oil if needed. Add the garlic, ginger, and onion and sauté for about 1-2 minutes until fragrant.
- Add the snap peas, baby corn, and red bell pepper (if using) to the pan. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Add the sauce:
- Once the vegetables are ready, return the cooked shrimp to the pan. Pour the sauce over the shrimp and vegetables, and stir everything together to coat evenly. Continue to cook for another 1-2 minutes, allowing the sauce to thicken and the shrimp to absorb the flavors.
Serve:
- Once the stir-fry is ready, serve immediately over steamed rice, noodles, or as is for a low-carb option. Garnish with sesame seeds and chopped green onions for added crunch and flavor.
Tips:
- Vegetable variations: Feel free to swap in other vegetables such as broccoli, carrots, or mushrooms for a different flavor and texture.
- Make it spicy: Increase the amount of crushed red pepper flakes or add a dash of chili paste for more heat.
- For a crispy shrimp option: Coat the shrimp in a light dusting of cornstarch before cooking to get a crispy texture.
This Shrimp Stir-Fry with Snap Peas and Baby Corn is a vibrant, flavorful dish that comes together quickly and is sure to impress anyone at the table!