Stir-Fried Shrimp and Scallops

Kitchen Tested
  • Yield 6 servings

This is a classic, low-fat seafood stir-fry that no one will be able to resist.


2 cups rice
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 red or yellow bell pepper, seed and cut into 1/2-inch squares
1 large carrot, peeled and coarsely shredded
1 (8-ounce) can sliced water chestnuts, drained
1 (6-ounce) package frozen pea pods
1 1/2 teaspoons sugar
1 pound medium shrimp, peeled
1 pound bay scallops or halved sea scallops
1 bunch green onions, chopped
1/2 teaspoon ground ginger


  1. Cook rice according to package directions, omitting any oil and salt; set aside.
  2. Meanwhile, combine soy sauce and vinegar in a small bowl and set aside.
  3. In a large skillet coated with nonstick cooking spray over medium-high heat, combine bell pepper, carrot, water chestnuts and pea pods.  Sprinkle with sugar, and stir until glossy, 3 to 5 minutes.  Add shrimp and scallops and stir-fry 5 minutes.  Add green onions and ginger and stir-fry 1 minute longer.  Add soy mixture and cook, uncovered, stirring occasionally, about 1 minute, or until mixture is syrupy and shrimp and scallops are cooked through.  Serve over rice.



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