Thai Curried Shrimp and Scallops
Immerse yourself in bold Thai flavors with this Thai Curried Shrimp and Scallops recipe, a luxurious dish that comes together in just 35 minutes. Succulent shrimp and tender scallops are sautéed to perfection before being bathed in a velvety coconut milk-based red curry sauce infused with aromatic garlic, ginger, and fresh lime juice. Bright red bell peppers and optional Thai basil add vibrant color and depth, while a touch of fish sauce and brown sugar create the perfect balance of savory and sweet. Served over fluffy jasmine rice and garnished with fresh cilantro, this dish is as visually stunning as it is delicious—a true restaurant-quality meal you can make at home. Perfect for weeknight dinners or impressing guests, this easy one-skillet recipe brings the irresistible taste of Thailand straight to your table.
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Recipe Information
Ingredients
- 12 large shrimp (peeled and deveined)
- 12 medium scallops
- 1 can (13.5 oz) coconut milk (unsweetened, full-fat)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 2 garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons vegetable oil
- 2 shallots (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 handful Thai basil leaves (fresh, optional)
- 2 tablespoons cilantro (chopped, for garnish)
- 2 cups jasmine rice (cooked, for serving)
Instructions
Rinse the shrimp and scallops under cold water, then pat them dry with paper towels.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and scallops, cooking for 1-2 minutes on each side until just opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Lower the heat to medium and add the shallots, garlic, ginger, and red bell pepper. Sauté for 3-4 minutes until fragrant and the vegetables have softened.
Stir in the red curry paste and cook for 1 minute, allowing the spices to bloom.
Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice to the skillet. Stir well to balance the flavors.
Return the shrimp and scallops to the skillet. Simmer gently for 3-4 minutes until the shrimp and scallops are fully cooked and infused with the curry sauce.
Add fresh Thai basil leaves, if using, and stir them in just before removing the skillet from the heat.
Plate the dish over cooked jasmine rice. Garnish with chopped cilantro for a vibrant finishing touch.
Serve hot and enjoy your flavorful Thai Curried Shrimp and Scallops!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 23.7 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 323 mg | 25% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3275 mg | 70% | |
*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.
