Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry Recipe

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry Recipe

  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 tablespoons canola oil
  • 3 teaspoons minced peeled fresh ginger
  • 2 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 1 pound sugar snap peas, strings removed
  • 1 cup fresh corn kernels (cut from about 2 ears)
  • 1/2 cup diced red bell pepper
  • 3 green onions, thinly sliced on diagonal
  • 2 teaspoons black or white sesame seeds (optional)
  1. Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.
  2. 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 1/2 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.