Chili Seafood Stir Fry
Spice up your dinner routine with this bold and flavorful Chili Seafood Stir Fry! Brimming with plump shrimp, tender scallops, and vibrant vegetables like broccoli and red bell peppers, this dish is a feast for the senses. Infused with the aromatic heat of fresh red chili and a perfectly balanced stir-fry sauce made from soy sauce, sweet chili sauce, and oyster sauce, every bite bursts with umami-rich flavor. Ready in just 25 minutes, this quick and easy seafood stir fry is perfect for busy weeknights yet impressive enough for guests. Top it off with green onions and sesame seeds for an elegant finish, and serve over steamed rice or noodles for a satisfying meal packed with color, texture, and a spicy kick. Keywords: Chili Seafood Stir Fry, shrimp and scallops stir fry, quick seafood recipes, spicy stir fry, easy weeknight dinner.
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Recipe Information
Ingredients
- 200 grams Shrimp (peeled and deveined)
- 200 grams Scallops
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 whole Red chili (sliced thinly)
- 1 medium Red bell pepper (sliced into strips)
- 1 cup Broccoli florets
- 2 tablespoons Soy sauce
- 3 tablespoons Sweet chili sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 stalks Green onions (sliced for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Clean the shrimp and scallops, pat them dry using a paper towel, and season with salt and ground black pepper.
In a small bowl, mix the soy sauce, sweet chili sauce, oyster sauce, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and scallops to the hot skillet. Cook for 1-2 minutes on each side, or until just cooked through. Remove the seafood from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced red chili. Stir-fry for 30 seconds until fragrant.
Add the broccoli and red bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp and scallops to the skillet. Pour the prepared stir-fry sauce over the ingredients, stirring quickly to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
Remove the skillet from heat and transfer the stir fry to a serving dish.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 44.2 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
