Skip to main content
LoginSign Up
Corn with Shrimp, Chilies and Scallions

Corn with Shrimp, Chilies and Scallions

By Calvin CoxNovember 30, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This is our rendition of Vietnamese bắp xào tôm khô, or stir-fried corn with dried shrimp. Instead of dried shrimp, we add cooked fresh shrimp, which are easier to source and make the dish more substantial. Complementary flavors—salty, sweet, savory, spicy, rich and tangy—are what make this dish a standout. Make a light meal of it by serving with steamed jasmine rice.

Tip

Don’t forget to thaw and pat dry the corn if using frozen. Removing excess moisture reduces splatter and also helps ensure the kernels char instead of steam when they hit the hot skillet.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 4

    cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry

  • 12

    ounces cooked shelled shrimp, roughly chopped

  • 2

    Fresno OR jalapeño chilies, stemmed, seeded and chopped

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 2

    tablespoons fish sauce OR soy sauce

  • 1

    bunch scallions, thinly sliced on the diagonal

  • 1

    tablespoon lime juice

  • Kosher salt and ground black pepper

Step 1

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the corn and cook, stirring occasionally, until it begins to char, 6 to 7 minutes.

Step 2

Add the shrimp, chilies and butter, then cook, stirring, until the shrimp are heated through and the butter is melted, 1 to 2 minutes. Off heat, stir in the fish sauce, scallions and lime juice. Taste and season with salt and pepper.

Featured in