Shrimp Stir-Fry With Snap Peas and Baby Corn

Name: Shrimp Stir-Fry With Snap Peas and Baby Corn
Total time: 10 min
Yield: 6 Servings
Ingredients: 🧂 1/4 cup soy sauce; 🍯 2 tablespoons honey; 🍋 2 tablespoons lemon juice; 1 tablespoon cornstarch; 🧄 1 clove garlic; 1 teaspoon hoisin sauce; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon sesame oil; 1 (15 ounce) can baby corn; 8 ounces snap peas; 1 (6 1/2 ounce) can sliced mushrooms; 🍤 1 pound raw shrimp

Cost $15, save $10

Source: Recommended by CookPal

10 Min
6 Servings
$15

Shrimp Stir-Fry With Snap Peas and Baby Corn

Cost $15, save $10

Source: Recommended by CookPal

10 Min
6 Servings
$15

INGREDIENTS

Sauce
- 🧂 1/4 cup soy sauce
- 🍯 2 tablespoons honey
- 🍋 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 🧄 1 clove garlic
- 1 teaspoon hoisin sauce
- 1/4 teaspoon crushed red pepper flakes
Stir-fry Base
- 1 tablespoon sesame oil
- 1 (15 ounce) can baby corn
- 8 ounces snap peas
- 1 (6 1/2 ounce) can sliced mushrooms
- 🍤 1 pound raw shrimp

STEPS

Whisk soy sauce, honey, lemon juice, cornstarch, garlic, hoisin sauce, and red pepper flakes in a bowl. Set aside.

Heat sesame oil in a wok over medium-high heat. Add baby corn, snap peas, and mushrooms. Stir-fry for 4 minutes.

Add shrimp and stir-fry for 2 minutes.

Stir in reserved sauce and cook until shrimp is opaque, about 2 minutes more.

Serve over rice.

NUTRIENTS

Per 1 serving

🔥

150

Calories

14
Protein
17
Carbs
4
Fats

💡 Substitute sliced water chestnuts for baby corn if desired.Serve with egg rolls on the side for a complete meal.For a spicier dish, increase the amount of crushed red pepper flakes.