Sweet Chili Shrimp Scallops
Dive into the bold and vibrant flavors of Sweet Chili Shrimp Scallops, a quick and elegant seafood dish that's ready in just 30 minutes! Perfectly seared shrimp and scallops are coated in a sweet and tangy sauce made from sweet chili sauce, soy sauce, honey, garlic, and fresh lime juice. The dish achieves a golden caramelization with a buttery, pan-seared technique that locks in flavor and tenderness. Served over fluffy jasmine rice or nutritious quinoa, this recipe is a delightful combination of savory, sweet, and zesty notes, elevated with an optional garnish of fresh cilantro. Ideal for weeknight dinners or an impressive dinner party entrée, this one-pan masterpiece pairs gourmet richness with easy cooking for a truly irresistible meal.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 12 pieces Scallops
- 0.5 cup Sweet chili sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 tablespoon Fresh lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional garnish)
- 2 cups Cooked jasmine rice or quinoa (for serving)
Instructions
In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic, and lime juice. Set the sauce mixture aside.
Pat the shrimp and scallops dry with paper towels. Sprinkle with salt and black pepper evenly on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted and starts to sizzle, add the scallops in a single layer. Sear for 2-3 minutes per side until golden brown and just cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once hot, add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp and set aside with the scallops.
Reduce the heat to medium and pour the sauce mixture into the skillet. Simmer for 2-3 minutes, stirring frequently, until the sauce slightly thickens.
Return the cooked shrimp and scallops to the skillet, tossing them gently to coat evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
Remove from the heat and sprinkle with fresh cilantro if desired.
Serve hot over jasmine rice or quinoa, spooning extra sauce over the top for added flavor.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 17.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 449 mg | 10% | |
*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.
