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Ginger Shrimp, Snap Pea & Corn Stir Fry

Ginger Shrimp, Snap Pea & Corn Stir Fry
Recipe Date:
February 1, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb uncooked large shrimp, peeled, de-veined
  • 2 tbsps canola oil
  • 3 tsps minced, peeled fresh ginger
  • 2 large garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp dried crushed red pepper
  • 1 cup fresh corn kernels (cut from about 2 ears)
  • 1 lb sugar snap peas, strings removed
  • 1/2 cup diced red bell pepper
  • 3 green onions, thinly sliced on diagonal
  • 2 tsps black or white sesame seeds (optional)

Mix shrimp, 1 tablespoon oil, 1 ½ teaspoons ginger, half of garlic, ½ teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 ½ teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.