Snap Pea and Baby Corn Shrimp Stir-Fry
Snap Pea and Baby Corn Shrimp Stir-Fry brings together crisp vegetables and tender shrimp in a glossy, lightly sweet sauce balanced with soy, hoisin, and a touch of citrus. Gentle heat from red pepper flakes rounds out the flavors without overpowering the fresh crunch. Serve for a quick weeknight dinner or a vibrant addition to an Asian-inspired spread.
- Prep10 mins
- Cook10 mins
- Serves6
- DifficultyEasy
- 1
In a bowl, whisk together the soy sauce, honey, lemon juice, cornstarch, garlic, Hoisin, and red pepper flakes. Set aside.
- 2
Heat the sesame oil in a wok over medium-high heat. Add the corn, snap peas, and mushrooms, and stir-fry for 4 minutes. Add the shrimp and stir-fry for 2 minutes more.
- 3
Stir in the reserved sauce and cook until the shrimp is opaque, about 2 minutes more. Serve over rice.
- Calories 176.21 kcal Moderate
- Protein 17.57 g Good Source
- Carbs 19.26 g Moderate
- Total Fat 2.95 g Low Source
- Saturated Fat 0.33 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 97.54 mg High
- Sodium 1073.72 mg High
- Fiber 2.9 g Moderate
- Sugar 8.08 g Moderate
- Added Sugar 0.43 g Low Source
- Calcium 148.7 mg Moderate
- Iron 1.24 mg Low Source
- Potassium 209.84 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 8.53 mg Low Source
- Vitamin D 0.76 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Shellfish 🦐
- Soy 🌱
- Sesame
- Corn 🌽
- Garlic 🧄