If you are not sure what to cook, but have shrimp and corn stored in the freezer, this is an easy quick 
dish with lots of flavor. Feel free to substitute any vegetables of choice, like broccoli, cauliflower, peas, soybeans, carrots, and snow peas. This healthy dish is free of gluten and dairy.
- 1 pound uncooked large shrimp, peeled and deveined (ok to use frozen shrimp, defrosted)
- 2 Tbsp oil (preferably high temperature oil, like coconut or grapeseed oil)
- 3 tsp minced peeled fresh ginger
- 2 large garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp dried crushed red pepper
- 1 pound sugar snap peas, strings removed
- 1 cup corn kernels (ok to use frozen organic corn)
- 1/2 cup diced red bell pepper
- 3 green onions, thinly sliced
- 2 tsp sesame seeds
Mix shrimp, 1 Tbsp oil, 1 1/2 tsp ginger, 1/2 of garlic, 1/2 tsp salt, and crushed red pepper in medium bowl. For best flavor, marinate for 1 hour. If you have no time, it’s ok to skip this step.
Heat wok or large skillet over high heat. Add shrimp mixture; sautee until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 Tbsp oil to wok, then add sugar snap peas, corn, bell pepper, green onion, 1 1/2 tsp ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.
Serves 4
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