Tonight’s Dinner ::: Simple Shrimp & Scallop Stir Fry


Usually we are too busy on week nights for any kind of extravagant meal {though I have been known to have dinner ready as late as 10:30 because I just had to make something fabulous}.

I just got back late last night from a work trip in Montreal. It was starting to cool off and it felt great to escape the Miami heat a bit. Since there wasn’t much time to cook this is what I whipped up.

This simple stir-fry is quick and easy. You can choose to marinate the shrimp and scallops for a few hours, but you really don’t have to.  It’s made with the same sauce I used here. We made Red Quinoa instead of white or brown rice for the side.

Shrimp Stir Fry     serves 3-4

  • 1 lb peeled and de-veined shrimp
  • 1- 1/2 lbs scallops depending on the size
  • 1/2 large onion chopped
  • 1 can of water chestnuts
  • 2 scallions sliced
  • assorted bell peppers {I used 1 of the minis in yellow, orange, and red}
  • a few handfuls of snap peas- {snap and pull off the  string running along the top of the pod from base to tip}
  • 1 tbsp extra virgin olive oil

For the sauce:

  • 1 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp Hoisin Sauce
  • 4 tbsp Sweet Chili Sauce
  • 1 tbsp light soy sauce
  • 2/3 cup water

Whisk all sauce ingredients in a small bowl. Marinate the shrimp and scallops in the sauce for 2-3 hours or as long as you are able. 

Heat a stir fry pan on medium-high heat. Sauté veggies in olive oil for 2-3 minutes. Add shrimp, scallops, and sauce and sauté uncovered until cooked to your preference. I cook it about 10 more minutes {until the sauce reduces, but the shrimp and scallops are not overcooked}. 


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{ 3 comments… add one }

  • Joanne September 16, 2011, 6:49 pm

    Shrimp and scallops? You’ve hit upon one of my all time favorite, prepare at home meals. Love the reciep, the sauce – it just sounds and looks terrific.

    Reply
    • Keely Marie September 16, 2011, 6:55 pm

      Thanks Joanne! The sauce was an idea I had from perusing our condiments cabinet and wondering what to really doing with Hoisin or Sweet Chili. Random, but so good.

      Reply
  • Andrea@WellnessNotes September 17, 2011, 4:51 pm

    I love the shrimp/scallops combo, too! Great idea! And red quinoa just adds such nice color to the plate!

    Reply

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