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Shrimp Stir-Fry with Green Beans and Corn


  • 1 ½ pounds medium shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons sesame oil
  • 2 tablespoons oyster sauce
  • 4 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 cup sliced green onion, including tops
  • 2 cloves garlic finely chopped
  • 1 pound green beans, ends trimmed, snapped into bite-size pieces
  • 1 can baby corn, drained
  • salt
  • freshly ground black pepper
  • cooked rice (optional)

In a small bowl, combine soy sauce, sherry, sesame oil and oyster sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet. Add shrimp to skillet. Stir-fry until shrimp turn pink, about 2 to 3 minutes. Remove shrimp. Add remaining oil to skillet and heat. Add ginger, onion and garlic and stir-fry about 1 minute. Add green beans and corn to skillet. Cook 2 to 3 minutes. Stir in sauce, cover and steam until crisp tender, about 2 minutes. Return shrimp to pan and combine. Season with salt and pepper to taste and stir-fry until heated through, about 1 minute. Serve over rice, if desired.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


You can catch up to 48 quarts of shrimp (head on) with a cast net or 30 quarts with the heads off, per person, per day.

Erika Young, Coastal and Marine Education Specialist