Don't miss another issue…      Subscribe

Shrimp and Sea Scallop Stir-Fry

 
Shrimp and Sea Scallop Stir-Fry
1.2k

The best seafood stir-fry I have ever tried!

Yield

8

servings

Prep

20

min

Cook

13

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

6 tablespoons vegetable oil
8 ounces shrimp
peeled and deveined
8 ounces sea scallops
3 each carrots
julienned
4 each celery stalks
cut into 1inch pieces at an angle
2 each sweet red bell peppers
seeded and julienned
2 each sweet yellow bell peppers
seeded and julienned
2 each green bell peppers
seeded and julienned
12 each mushrooms
sliced
3 teaspoons garlic
minced
1 bunch cilantro
chopped
*
1 bunch scallions, spring or green onions
cut into 1inch pieces
*
2 each limes
juiced
1 teaspoon red pepper flakes
¼ cup sherry
*
¼ cup soy sauce, tamari
1 pound soba noodles
cooked al dente
*

Directions

Cook soba noodles in a large pot of boiling water for 4 minutes, transfer into a colander, rinse under cold water and drain well, set aside.

In a large, heated wok (or non-stick pan) place half of the oil and heat on medium high.

Add shrimp and scallops, and sauté for 3 to 4 minutes, until both sides of seafood turn into golden brown, do not burn and overcook.

Transfer onto a plate, set aside.

Place remaining of oil into wok or pan, add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry for another 3 to 5 minutes, or until vegetables start to become tender, but still crispy.

Toss in cilantro and scallions.

Add lime juice, dried red pepper flakes, and sherry.

Mix seafood together and cook them for another 1 minute, or until the liquid is reduced by ½.

In a separate bowl, toss soba noodles with soy-sauce.

Stir soba noodles into wok or pan.

Serve warm.

 

* not incl. in nutrient facts

Reviews

+10

over 8 years

This is OUTSTANDING, but I highly recommend not adding the seafood until the end. Also, this is a ridiculous amount of vegetables; I cooked them in a large electric skillet and cooked them for a while so they would cook down, as also I like my vegetables cooked more than just the 3 minutes that the recipe says. I used white wine instead of sherry. Other than the cooking modifications, this was probably one of the best stir fry recipes I have ever had. Oh and one more thing, I used a lot more seafood than what they said - one pound total for all those veggies? My husband would flip out if I only used a pound....LOL

Add review

 

 

Comments

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 20049% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 623mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 31g
Vitamin A 104% Vitamin C 259%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed