Vietnamese Stir Fried Corn with Fresh Shrimp (Bắp Xào) -

Vietnamese Stir Fried Corn with Fresh Shrimp (Bắp Xào)

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Vietnamese

Diet: Vegetarian

Keyword: corn, shrimp, stir fry, street food

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 115kcal

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 flavors coming together perfectly on your taste buds.

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US Customary - Metric

Equipment

Mixing Bowls

Ingredients

For the shrimp

12 large fresh or frozen shrimp headless, deveined and peeled
1 Tablespoon premium fish sauce
1 teaspoon white sugar
½ teaspoon M.S.G. optional
1 teaspoon garlic (2 cloves) peeled and minced or pressed
1 Tablespoon vegetable oil or canola oil

For the corn

6 ears of fresh sweet corn (or 6 cups frozen sweet corn) husk & silk peeled off, corn removed from the cob
3 Tablespoon unsalted butter
2 Tablespoons premium fish sauce
2 Tablespoons coconut cream powder alternatively coconut milk or cream from a can
½ cup green onions (from 1 stalk, green leaves only) chopped

For the garnish

¼ cup cilantro stem removed, rinsed and chopped
1 whole lime cut into wedges

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Instructions

Marinate the Shrimp

Prep and Marinate: Peel the shrimp (leaving the tail meat intact) and place them into a medium bowl. Marinate with 1 Tablespoon fish sauce, white sugar, MSG (optional), and minced garlic. Cover the bowl with plastic wrap and refrigerate while you work on the next step.

Stir-Fry the Corn

Shuck and Cut: 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!
Pan-Fry the Shrimp: Heat 1 Tablespoon of vegetable oil in a large nonstick pan over medium-high heat. Add the seasoned shrimp (with its marinade) in a single layer. Pan-fry for 2 to 2½ minutes per side until pink and fully cooked. Remove the shrimp and set aside on a plate.
Sauté the Corn: Increase the heat to high. In the same pan, melt 3 Tablespoons of unsalted butter. Add the fresh corn kernels and sauté for 5 minutes.
Build the Flavour: Pour in 2 Tablespoons of fish sauce and add the coconut cream powder. (If using canned coconut cream, add a few extra minutes to the cook time so the excess liquid evaporates). Stir continuously for another 10 to 15 minutes until the corn is fully cooked.
Combine: Add the chopped green onions and cooked shrimp back into the pan. Toss for 2 minutes until everything is warmed through and combined.
Garnish and Serve: Serve hot, garnished with chopped cilantro and a fresh wedge of lime. Add a dash of Sriracha for an extra kick!

Video

Notes

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.

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!

Nutrition