Savory Seafood Stir-Fry
Elevate your weeknight dinner game with this vibrant and healthy **Savory Seafood Stir-Fry**! Brimming with tender shrimp, succulent sea scallops, and a colorful medley of crisp vegetables like red bell peppers, broccoli, snow peas, and carrots, this dish is as beautiful as it is delicious. A bold, umami-rich sauce made with soy sauce, oyster sauce, and sesame oil coats each ingredient, while fresh ginger and garlic provide a fragrant, aromatic base. Perfectly balanced with its combination of textures and flavors, this easy stir-fry comes together in just 30 minutes, making it an ideal choice for busy evenings. Serve it piping hot over steamed rice or noodles for a nutritious and satisfying seafood dinner that'll leave everyone reaching for seconds. A quick, versatile, and flavorful recipe that's sure to impress!
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Recipe Information
Ingredients
- 12 pieces medium shrimp, peeled and deveined
- 8 pieces sea scallops
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1.5 cups broccoli florets
- 1 cup snow peas
- 1 medium carrot, julienned
- 2 stalks green onions, sliced
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 0.5 teaspoon black pepper
Instructions
Prepare all vegetables by slicing red bell pepper, chopping broccoli into florets, cutting carrot into julienne strips, and slicing green onions. Set aside.
In a small bowl, combine soy sauce, oyster sauce, and sesame oil. In a separate bowl, mix the cornstarch with the water to create a slurry. Set both aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, and sauté until fragrant for about 1 minute.
Add the shrimp and scallops to the skillet. Cook for about 2-3 minutes until the seafood starts to turn opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the red bell pepper, broccoli florets, snow peas, and carrot. Stir-fry for about 3-4 minutes until vegetables are crisp-tender.
Return the cooked shrimp and scallops to the skillet. Pour in the soy sauce mixture and stir to combine.
Add the cornstarch slurry and stir-fry everything quickly until the sauce thickens slightly, about 1-2 minutes.
Sprinkle with black pepper and sliced green onions before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 13.3 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 281 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2023 mg | 43% | |
*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.
