Shrimp & Corn Stir-fry
Easy Skillet Dinner with shrimp & veggies.
Shrimp & Corn Stir-fry
Chef Mack
Rated 5.0 stars by 1 users
Category
Seafood Main Course
Cuisine
American
Author:
Chef Mack
Servings
2-4
Prep Time
10-15 minutes
Cook Time
10-15 minutes
Juicy shrimp, sweet corn, and fire-roasted peppers, perfectly seasoned and stir-fried for a quick, flavorful meal.
Ingredients
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2-3 medium peppers (Anaheim, poblano, or any mild like bell peppers)
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1 can of corn kernels
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1 ½ lbs. Royal red shrimp or other large varieties
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2-3 tbsp extra virgin olive oil, divided
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2 tbsp FRUITFUL seasoning (or more to taste)
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2 tsp of red salt (Alaea) or other sea salt
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1 tsp each of sweet & savory herbs (mint & oregano suggested)
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splash of white wine (about 2 tbsp)
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1 can of HUNT’S fire roasted diced tomatoes
Directions
Roast the Pepper
Place your pepper directly over an open flame or under a broiler until the skin is charred & blistered.
Transfer to a bowl & cover with plastic wrap. Let it steam for 5–10 minutes.
Rub off most of the charred skin (a little leftover adds smoky flavor).
Roughly chop the pepper—no need to be precise.
Prep the Pans
Heat 1 tbsp olive oil in two separate pans over medium-low heat.
In one pan, add the chopped pepper & corn. Stir occasionally.
In the other, add shrimp & sprinkle generously with Fruitful Seasoning.
Build the Flavor
As the shrimp cooks, add red salt, sweet & savory herbs, splash of olive oil & white wine.
Stir occasionally to prevent scolding on the bottom.
Bring It All Together
Once shrimp is pink and cooked through (about 4–5 minutes), add the fire-roasted tomatoes to the corn and pepper pan.
Combine everything into one pan. Stir well and let simmer for 3–5 minutes.
Finish & Serve
Taste and adjust seasoning to personal preference.
Serve & warm your soul.
Recipe Video
https://www.tiktok.com/@goodgrubwithgrace/video/7534791842685013303Recipe Note
Adjust the heat by swapping for a milder pepper (a.k.a bell pepper).
Fruitful Seasoning brings out the best in shrimp, so don’t be shy.
Want to stretch it? Serve over rice, quinoa, or toasted bread.