Sweet Spicy Coconut Shrimp and Scallop Stir Fry
April 30, 2014
Categories: Scallops, Shrimp, Chinese, Japanese Sunday Dinner, Wok/Stir-Fry, No Eggs, Non-Dairy, more
"This is a really quick dish to prepare. It has tons of flavor for just a few ingredients. Now, I like to use mixed peppers and snow peas; but, you can really use your favorite vegetables. Carrots, zucchini (or other squash), are also very good. Just make sure you have everything ready to go ... because, it is definitely quick cooking. Serve over rice, and a fruit salad on the side. If you want to go 'low carb,' try serving over sauteed or wilted baby spinach. The heat of the sauce and seafood will lightly wilt the spinach - a nice option to rice; as it becomes more of a warm salad type of dish."
- Vegetables (3 cups in total)
- Serving Size: 1 (334.6 g)
- Calories 304.7
- Total Fat - 11.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 163.2 mg
- Sodium - 1284.6 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 4.4 g
- Sugars - 5.2 g
- Protein - 29.1 g
- Calcium - 115.3 mg
- Iron - 2.1 mg
- Vitamin C - 37.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Shrimp and Scallops ... first a couple of notes about the seafood. Fresh is best - but, frozen will work just fine for this dish. Just remember, always thaw the seafood in the refrigerator, out of the bag or wrapping; and, in a colander over a bowl and covered. You don't want the seafood to set in water as it thaws. Then, let the seafood set on the counter (to take the chill off) before cooking. You never want to cook with cold seafood.
Rice ... As mentioned, I love this over rice - but remember, this is quick cooking; so, make sure to start your side dish before you start the stir fry.
Stir Fry Seafood ... Season the shrimp and scallops with salt and pepper; then, bring your pan up to high heat. Add the oil, then the shrimp. It is best to cook the shrimp and scallops separately (you don't want to over crowd the pan). Add the shrimp and toss to combine. Let the first side cook about 1 1/2-2 minutes, then flip. Cook approximately 1 more minute. Once they turn pink and begin to curl, they are done. Transfer to a plate, and cover to keep warm.
Scallops are also quick, just a few minutes is all they take. Let the first side get nice and brown (about 1 1/2 minutes) ; then flip and finish another minute, until the scallops are firm to the touch. NOTE: If the scallops stick and don't want to be flipped ... they are not ready. Once they can be turned easily - they are done on that side. Again, do not over cook. then, remove the seafood to the plate with the shrimp, and cover while you prepare the vegetables.
Stir Fry Vegetables ... In the same pan on medium high heat (reduce the heat a bit from the seafood); add 1/2 tablespoon oil, and add the peppers - saute 2 minutes, stirring often. Next, add in the zucchini, peas, water chestnuts, garlic, and ginger; and cook another 2 minutes, until the vegetables are crisp tender. Remember this is a stir fry - so, stir often - and, don't over cook.
Seafood and Sauce ... Reduce to medium heat, and add the chili sauce, coconut milk; and, stir to combine - cook just a minute. Do not bring to a boil or the coconut milk will separate. Then, add the seafood back in and toss to coat. The seafood is done, you are just heating it back up - 1 minute is all it needs.
Serve and ENJOY! ... I prefer this over rice, however baby spinach is also very nice - for a more 'low carb' dish. It is very quick cooking, which is nice for a weeknight dinner. There is a bit of prep; but, nothing difficult.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Always choose fresh seafood when possible for the best flavor and texture.
- When selecting vegetables for the stir fry, choose a variety of colors for the most visually appealing dish.
- Instead of red and green bell peppers, use 1 cup of jalapenos for a spicier stir fry. The benefit of this substitution is that it adds a kick of heat to the dish, creating a more complex flavor profile.
- Instead of snow peas, use 1 cup of green beans for a crunchier texture. The benefit of this substitution is that it adds a different texture to the dish, creating a more interesting eating experience.
Vegetarian Variation Substitute the shrimp and scallops with 3 cups of your favorite vegetables (such as mushrooms, zucchini, bell peppers, carrots, and snow peas). Omit the oil used for the seafood and use 1 tablespoon of oil for the vegetables. Cook the vegetables for 3-4 minutes until crisp-tender. Add the chili sauce, coconut milk, and ginger and garlic and cook for 1 minute. Serve over rice or wilted baby spinach.
Coconut Rice: This fragrant and flavorful dish is the perfect accompaniment to the Sweet Spicy Coconut Shrimp and Scallop Stir Fry. The combination of coconut milk, jasmine rice, and a hint of lime make this a delicious side that will perfectly complement the flavors of the stir fry.
Spicy Asian Greens: This flavorful side dish is the perfect complement to the Sweet Spicy Coconut Shrimp and Scallop Stir Fry. The combination of garlic, ginger, and chili peppers provide a spicy kick that will balance out the sweetness of the coconut milk in the rice. The addition of Asian greens, such as bok choy and Chinese broccoli, will add a nutritious and delicious element to the meal.
Q: What is the best way to thaw seafood?
A: Thaw seafood in the refrigerator, out of the bag or wrapping, in a colander over a bowl and covered. This will prevent the seafood from setting in water as it thaws. Let the seafood sit on the counter for a few minutes to take the chill off before cooking.
Q: How long should I cook seafood?
A: The general rule for cooking seafood is 10 minutes per inch of thickness. For thin fillets, such as flounder, cook for about 3 to 4 minutes per side. For thicker fillets, such as salmon, cook for about 8 to 10 minutes per inch of thickness. Use a thermometer to check for doneness—the internal temperature should reach 145°F.
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The use of coconut milk in this recipe is a nod to traditional Thai cuisine. In fact, many of the ingredients used in this recipe are commonly found in Thai dishes, such as sweet chili sauce, ginger, and garlic.
This stir fry is also very similar to a dish popularized by celebrity chef Bobby Flay. His famous version of the dish includes shrimp, scallops, and a variety of vegetables tossed in a spicy-sweet chili sauce.