Shrimp and Scallop Stir Fry
Dive into the vibrant flavors of the ocean with this Shrimp and Scallop Stir Fry, a quick and healthy dinner idea that’s packed with fresh seafood and colorful vegetables. Tender shrimp and golden-seared sea scallops take center stage, complemented by crisp broccoli, sweet red bell peppers, and julienned carrots. The dish comes together with a savory, umami-rich sauce made from soy sauce, oyster sauce, and sesame oil, thickened to perfection for a velvety finish. This easy stir-fry recipe is cooked in just 15 minutes, making it a go-to option for busy weeknights. Serve it over steamy rice or noodles for a hearty, restaurant-quality meal that’s sure to impress. Perfect for seafood lovers, this dish is both flavorful and visually stunning!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 12 pieces Sea scallops
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 2 stalks Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk together until smooth and set aside.
Pat the scallops and shrimp dry with paper towels. Season them with a pinch of salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and slightly firm. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the scallops and sear for 1-2 minutes per side until golden and opaque. Remove and set aside with the shrimp.
Add the minced garlic and ginger to the skillet and cook for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp and scallops to the skillet. Pour the sauce mixture over the seafood and vegetables. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and everything is heated through.
Garnish with chopped green onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 634 mg | 13% | |
*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.
