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Spicy Seafood Combo

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  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stove
  • Cuisine: Asian
  • Diet: Gluten Free


Shrimp and scallops sautéed in a Thai-inspired sauce, this spicy seafood combo is quick to make and darn delicious!


  • 12 ounce large shrimp (3140 counts), peeled and deveined
  • 6 ounce sea scallops, sliced
  • 2 tablespoons olive oil
  • 0.3-ounce fresh ginger, sliced
  • 2 large cloves garlic, sliced
  • 1 stem green onion, finely chopped
  • 1/2 teaspoon red chili flakes
  • 1 1/2 tablespoons Thai roasted red chili paste
  • 2 jalapeño peppers, seeded and sliced
  • 3 stalks celery, sliced
  • 1 red bell pepper, sliced
  • salt and pepper, to taste


  1. Thaw and rinse shrimp and scallops; pat dry with paper towels. Lightly season with salt and black pepper. Stir well and set aside. In the meanwhile, chop herbs and vegetables.
  2. Heat oil in a large skillet over high heat until simmering.
  3. Add ginger, garlic, green onion and red chili flakes in the skillet. Sauté until fragrant (about 1 minute).
  4. Stir in Thai red chili paste and mix with the herbs.
  5. Place all vegetables in the skillet and sauté for a minute, then add the seafood; sprinkle a dash of salt and pepper; continue cooking for another 2-3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
  6. Serve over rice or quinoa. Enjoy!


You can find the Thai roasted red chili paste in the “Ethnic/International Foods” section in any major grocery store or an Asian market. It’s mild and has a nice sweet flavor. I like using it for seafood and chicken. By the way, it’s gluten free.


  • Serving Size: 1
  • Calories: 446
  • Sugar: 11.8g
  • Sodium: 816.8mg
  • Fat: 19.3g
  • Carbohydrates: 21.2g
  • Protein: 48.3g
  • Cholesterol: 200.1mg
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