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Fresh corn stir-fried with rich butter, green onions, and creamy coconut, then tossed with pan-fried garlic shrimp, cilantro, and a squeeze of lime. The result is a delicious, crunchy bite with sweet, salty, and umami flavours coming together perfectly on your taste buds.

Vietnamese street food was one of the best discoveries I made while trekking through Ho Chi Minh City with my sister back in 2004. From BBQ meats on sticks to bowls of hot soup and freshly pressed sugarcane drinks served in a bag with a straw, we loved exploring the variety of snacks each rolling cart had to offer.

One of the most popular street foods we tried for the first time was “Bắp Xào Tôm Khô,” which translates to “Stir-fried corn with dried shrimp.” Depending on the vendor, it can be diversified with sliced sausages, fried eggs, or mustard leaves, but the core magic remains the same: the flawless pairing of creamy butter, sweet corn, and savoury shrimp!

Why You’ll Love This Recipe

A Fresh Twist: Traditional Bắp Xào uses dehydrated, salted shrimp for an umami punch. I have updated this classic by using plump, marinated fresh shrimp, turning a street-food snack into a substantial, meaty dish!
The Perfect Flavour Balance: It hits every single craving—creamy, crunchy, sweet, salty, and tangy.
Zero Waste Hacks: Included below is my mess-free trick for cutting corn kernels off the cob, plus a foolproof method for peeling shrimp while leaving the tail perfectly intact!

Ingredients You Will Need

This recipe relies on a few key flavour builders to recreate that authentic, aromatic street food experience.

For the Corn:

Fresh Sweet Corn: 6 ears of fresh corn (yellow and white kernels).
Vegetable Oil: 1 Tablespoon for pan-frying.
Unsalted Butter: 3 Tablespoons for that classic, rich flavour.
Premium Fish Sauce: 2 Tablespoons for a deep, savoury umami base.
Coconut Cream Powder: 2 Tablespoons. This gives the dish an exotic flair. (You can substitute with coconut milk or cream from a can).
Green Onions: ½ cup (green leaves only), chopped.

For the Garlic Shrimp:

Shrimp: 12 large fresh or frozen shrimp (size 16/20), headless and deveined.
Premium Fish Sauce: 1 Tablespoon.
White Sugar: 1 teaspoon.
Garlic: 1 teaspoon (about 2 cloves), peeled and minced.
M.S.G. (Optional): ½ teaspoon to elevate the savoury notes.

For the Garnish:

Cilantro: ¼ cup, stems removed and chopped.
Lime: 1 whole lime, cut into wedges.

How to Make Bắp Xào (Step-by-Step)

Phase 1: Prep and Marinate the Shrimp

Thaw Safely: If using frozen shrimp, soak them in cold (never hot!) tap water for an hour, replacing the water once or twice. Alternatively, thaw them in the refrigerator overnight.
Peel the Shrimp: Loosen the peel from the meat. Hold the meat with one hand and lightly grab the tiny swimmerets (tiny swimmer legs) with your fingers. Gently tug the peel away, keeping the tail intact. Pinch the tail (avoiding the spiky part) and pull the remaining peel completely off.
Marinate: Place the peeled shrimp into a medium bowl. Toss with the minced garlic, fish sauce, white sugar, and MSG (if using). Cover with plastic wrap and refrigerate while you prep the corn.

Phase 2: The Mess-Free Corn Hack

Shuck the Corn: Cut across the tip of the cob to remove excess husk and silk. Cut an inch off the bottom stalk, but do not remove the entire stalk—you need it as a handle! Peel away the remaining leaves and clean off any stray silk.
The “Two-Bowl” Cutting Method: Place a small bowl upside down inside a very large mixing bowl. Hold the corn by its stalk handle and rest the tip on the upside-down small bowl. With a sharp knife, carefully slice downward. The large outer bowl will catch all the flying kernels, keeping your counters totally clean!

Phase 3: Stir-Fry (The One-Pan Method)

Sear the Shrimp: Preheat a large nonstick pan over medium-high heat with 1 Tablespoon of vegetable oil. Pan-fry the marinated shrimp in a single layer for 2 to 2½ minutes per side until pink and no longer translucent. Remove the shrimp and set aside on a plate.
Sauté the Corn: Turn the heat up to high. In the same pan, melt the 3 Tablespoons of unsalted butter. Add the fresh corn kernels and sauté for 5 minutes.
Build the Flavor: Pour in the 2 Tablespoons of fish sauce and add the coconut cream powder. Mix well and continue to stir the corn for another 10 to 15 minutes until fully cooked. (Note: If using canned coconut milk/cream, cook for a few extra minutes until the excess liquid evaporates).
Combine and Serve: Add the chopped green onions and the cooked shrimp back into the pan. Toss for another 2 minutes to warm through. Serve immediately, garnished with chopped cilantro and a fresh wedge of lime!

💡Pro Tips for the Best Bắp Xào

Thaw Shrimp Safely: If you are using frozen shrimp (with or without peel), soak them in cold (never hot!) tap water for a safe way to thaw them within an hour. Replace the water once or twice. If you have time, thawing them overnight in the refrigerator is even better.
The Mess-Free Corn Hack: Don’t let corn kernels fly all over your kitchen! Place a small bowl upside down inside a large mixing bowl. Rest the corn stalk on the small bowl and slice downward. The large bowl will catch every single kernel.
Keep the Tail Intact: When peeling headless shrimp, pinch the tail (avoiding the spiky part) and gently pull the remaining peel completely off. This leaves the tail meat perfect for presentation with zero waste!

Complete the Menu: A Street Food Feast

Want to turn this street food snack into a complete, Asian-inspired appetizer spread? Pair your Bắp Xào with these other handheld favorites from the blog:

Teriyaki Sesame Beef Skewers – Bring the vibe of the rolling street carts right to your kitchen with these sweet and savory meat skewers!
Authentic Vietnamese Fried Spring Rolls – The ultimate crispy companion to serve alongside your sweet and buttery corn.
Minced Chili-Garlic Vinegar Sauce – Keep a jar of this on the table for anyone who wants an extra bright, spicy kick with their shrimp and corn!

Frequently Asked Questions

Can I use frozen or canned corn instead?

I highly encourage using fresh corn when it is in season for the absolute best sweet and crunchy texture. However, frozen corn works great! Just add a small pinch of sugar if it needs a sweetness boost. Use canned corn only as a last resort, as it is processed in brine and pressure-cooked, which significantly alters the texture and requires seasoning adjustments.

Can I chop the shrimp into smaller pieces?

Absolutely! For a more budget-friendly option, or if you simply want shrimp in every single bite, you can roughly chop the peeled shrimp into smaller pieces before marinating and pan-frying.

I can’t find coconut cream powder. What can I substitute it with?

You can substitute it directly with an equal amount of coconut milk or cream from a can. Alternatively, you can use unrefined coconut oil to retain that exotic coconut flavour!