Join! 12 weeks for $1

Corn with Shrimp, Chilies and Scallions

4 Servings

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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.

25 minutes


  • 2

    tablespoons grapeseed or other neutral oil

  • 4

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


Rebecca R.
September 11, 2022
Quick, Easy and Delicious
I was looking for shrimp recipe that didn’t have pasta. This caught my eye. Note that the shrimp should be cooked before starting the recipe. I just cooked it in the pan before starting the recipe, then chopped it.