Description
Shrimp and scallops sautéed in a Thai-inspired sauce, this spicy seafood combo is quick to make and darn delicious!
Ingredients
Scale
- 12 ounce large shrimp (31–40 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
Instructions
- 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.
- Heat oil in a large skillet over high heat until simmering.
- Add ginger, garlic, green onion and red chili flakes in the skillet. Sauté until fragrant (about 1 minute).
- Stir in Thai red chili paste and mix with the herbs.
- 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.
- Serve over rice or quinoa. Enjoy!
Notes
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.
Nutrition
- Serving Size: 1
- Calories: 446
- Sugar: 11.8g
- Sodium: 816.8mg
- Fat: 19.3g
- Carbohydrates: 21.2g
- Protein: 48.3g
- Cholesterol: 200.1mg
