Spicy Shrimp and Scallops with Cellophane Noodles
Dive into a bowl of bold and irresistible flavors with this Spicy Shrimp and Scallops with Cellophane Noodles recipe! Tender shrimp and golden-seared scallops are infused with a punchy sauce made from red chili paste, soy sauce, oyster sauce, and fragrant sesame oil, creating the perfect marriage of heat and umami. Tossed with silky, translucent cellophane noodles and finished with garlic, ginger, and fresh garnishes like scallions and cilantro, this dish is as vibrant as it is satisfying. Quick to prepare in just 30 minutes, it’s an elegant weeknight dinner or a striking centerpiece for entertaining. Don’t forget a squeeze of lime for that bright, citrusy finish! Perfect for seafood lovers seeking spice and an Asian-inspired flair.
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Recipe Information
Ingredients
- 8 ounces Cellophane noodles (vermicelli)
- 10 ounces Shrimp (peeled, deveined)
- 10 ounces Scallops (sea or bay, thawed if frozen)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated or minced)
- 1.5 tablespoons Red chili paste (such as sambal oelek)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1.5 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 Scallions (thinly sliced, for garnish)
- 2 tablespoons Fresh cilantro (for garnish, optional)
- 1 Lime (cut into wedges, for serving)
- 1 quart Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly cracked)
Instructions
Soak the cellophane noodles in a large bowl with boiling hot water for 10 minutes until softened. Drain and set aside.
Pat the shrimp and scallops dry with paper towels. Season with salt and freshly cracked black pepper.
In a small bowl, whisk together the red chili paste, soy sauce, oyster sauce, and sesame oil to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the scallops in a single layer and sear for 2 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
Add another 1 tablespoon of vegetable oil to the same skillet. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside with the scallops.
Reduce heat to medium and add the minced garlic and grated ginger to the skillet. Sauté for 30 seconds until fragrant.
Add the prepared sauce to the skillet and stir until it begins to bubble, about 1 minute. Add the soaked cellophane noodles and toss to coat evenly in the sauce.
Return the cooked scallops and shrimp to the skillet. Toss gently to reheat the seafood and mix evenly with the noodles.
Divide the spicy shrimp and scallops with cellophane noodles among serving plates. Garnish with sliced scallions and fresh cilantro, if desired.
Serve immediately with lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 6569 mg | 286% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.9 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2084 mg | 44% | |
*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.
