Dairy-Free Savory Seafood Stir-Fry
Dive into the vibrant flavors of this Dairy-Free Savory Seafood Stir-Fry, a quick and healthy recipe perfect for weeknight dinners. Packed with succulent shrimp and tender scallops, this dish features an array of colorful vegetables like bell peppers, broccoli, and snap peas, all stir-fried to perfection in a garlic and ginger-infused olive oil base. A soy and sesame sauce, thickened with a delicate cornstarch slurry, ties everything together with a savory richness while remaining completely dairy-free. Ready in just 30 minutes, this stir-fry dazzles with its bold flavors, wholesome ingredients, and satisfying textures. Serve it hot over steamed rice for a meal that’s sure to impress both seafood lovers and health-conscious eaters alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 400 grams shrimp, peeled and deveined
- 200 grams scallops
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 200 grams broccoli florets
- 150 grams snap peas
- 3 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 pieces green onions, chopped
- 1 tablespoon cornstarch
- 3 tablespoons water
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
Heat one tablespoon of olive oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and ginger into the pan and stir-fry for about 30 seconds until fragrant.
Add the shrimp and scallops to the pan. Cook them for about 3-4 minutes, or until they turn opaque and are cooked through. Remove them from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Toss in the red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry for about 4-5 minutes, until the vegetables are vibrant and tender-crisp.
Return the cooked shrimp and scallops to the pan. Pour in the soy sauce and sesame oil, and toss everything together to coat evenly.
Dissolve the cornstarch in water to make a slurry. Pour it into the pan, stirring continuously until the sauce thickens and evenly coats the seafood and vegetables.
Sprinkle green onions over the stir-fry, and season with black pepper and red pepper flakes to taste.
Serve the stir-fry hot, straight from the pan, alongside steamed rice or your choice of side.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 23.4 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2641 mg | 56% | |
*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.
