Shrimp Stir Fry With Snap Peas and Baby Corn
Seafood

Shrimp Stir Fry With Snap Peas and Baby Corn

This shrimp stir-fry with snap peas and baby corn is a little sweet, with a little bit of heat, and is on the dinner table in a matter of minutes. Feel free to substitute sliced water chestnuts for baby corn. Egg rolls on the side are always a plus.

Nutrition Information

125 Calories
49g Carbohydrates
26g Protein
753mg Potassium
4g Fiber
8g Sugar

Ingredients

  • 1/4 cup soy sauce

  • 2 tablespoons honey

  • 2 tablespoons lemon juice

  • 1 tablespoon cornstarch

  • 1 clove garlic, minced

  • 1 teaspoon hoisin sauce

  • 1/4 teaspoon crushed red pepper flakes

  • 1 tablespoon sesame oil

  • 1 (15 ounce) can baby corn, drained

  • 8 ounces snap peas

  • 1 (6 1/2 ounce) can sliced mushrooms, drained

  • 1 pound large raw shrimp, peeled and deveined

Directions

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