Bắp Xào Tôm Bơ (Stir-Fried Corn with Shrimp)

Ingredients

• 2 cups Frozen corn kernels
• about 113 g Shrimp, peeled and deveined
• 2 tablespoons Scallions, chopped
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Onion powder
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Red pepper flakes (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet or wok over medium-high heat. Heat the 2 tablespoons of vegetable oil in the skillet until it shimmers, about 1 minute.
2. 2Add the about 113 g of shrimp to the hot skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
3. 3Add the 2 cups of frozen corn kernels to the same skillet. Stir-fry for 5-7 minutes, stirring often, until the corn is heated through and has some lightly browned spots.
4. 4Sprinkle the 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1 teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of red pepper flakes (if using) over the corn. Stir well to coat the corn evenly.
5. 5Return the cooked about 113 g of shrimp to the skillet with the corn. Stir everything together and cook for 1 more minute, just to heat the shrimp through and combine the flavors.
6. 6Add the 2 tablespoons of chopped scallions to the skillet. Stir for about 30 seconds until the scallions are slightly wilted and fragrant.
7. 7Serve the Bắp Xào Tôm Bơ immediately.

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