Shrimp and Scallop Stir Fry Recipe

Shrimp: Fresh or frozen, peeled and deveined, these provide a sweet and tender protein base for the dish.

Scallops: These shellfish add a delicate, slightly sweet flavor and a tender texture to the stir fry.

Soy sauce: A salty, umami-rich sauce that enhances the overall flavor of the dish.

Sesame oil: Adds a nutty aroma and flavor, essential for authentic stir fry dishes.

Garlic: Minced to release its pungent, aromatic qualities, it forms the flavor base of the stir fry.

Ginger: Grated to add a warm, spicy undertone that complements the seafood.

Bell peppers: Sliced for a crunchy texture and a burst of color and sweetness.

Snap peas: These add a fresh, crisp element to the stir fry.

Cornstarch: Mixed with water, it helps to thicken the sauce, giving it a glossy finish.

When stir-frying shrimp and scallops, make sure to pat them dry with a paper towel before cooking. This helps to achieve a nice sear and prevents them from steaming in their own moisture.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors of the stir fry well.

• scallops - Substitute with firm tofu: Firm tofu provides a similar texture and is a great vegetarian option.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a similar flavor profile to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and depth of flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• bell peppers - Substitute with zucchini: Zucchini offers a similar texture and can absorb the stir fry flavors well.

• snap peas - Substitute with green beans: Green beans provide a similar crunch and can be used in the same way.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces similarly to cornstarch and is often used as a gluten-free alternative.

• Allow the shrimp and scallop stir fry to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled stir fry into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The seafood and vegetables will stay fresh and flavorful.
• For longer storage, place the stir fry in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the dish has been frozen.
• When ready to eat, thaw the stir fry in the refrigerator overnight. This gradual thawing process helps maintain the texture of the shrimp and scallops.
• Reheat the dish in a skillet over medium heat. Add a splash of soy sauce or a bit of sesame oil to refresh the flavors. Stir occasionally until heated through.
• Avoid microwaving the stir fry, as this can make the seafood rubbery and the vegetables mushy.
• If you notice any off smells or changes in texture after thawing, it’s best to discard the dish to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of sesame oil or olive oil to the pan.
  3. Once the oil is hot, add the leftover shrimp and scallop stir fry.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until everything is heated through.
  5. If the stir fry seems dry, add a tablespoon of water or soy sauce to rehydrate.

• Microwave Method:

  1. Place the leftover stir fry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stir fry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the shrimp and scallops are heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover stir fry in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the shrimp and scallops are thoroughly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stir fry in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through.
  4. Ensure the shrimp and scallops are heated evenly.

Feel free to choose the method that best suits your kitchen setup and time constraints. Enjoy your reheated shrimp and scallop stir fry!

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for quick and even cooking over high heat.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok to ensure even cooking.

• Knife: A sharp tool for slicing bell peppers and other vegetables, as well as for preparing shrimp and scallops.

• Cutting board: A sturdy surface used to chop and slice ingredients safely.

• Garlic press: A tool to easily mince garlic cloves, ensuring even distribution of flavor.

• Grater: Used to grate ginger finely, releasing its aromatic oils.

• Measuring spoons: Tools for accurately measuring small quantities of ingredients like soy sauce and sesame oil.

• Measuring cup: Used to measure larger quantities of ingredients, such as the bell peppers and snap peas.

• Mixing bowl: A bowl for combining the cornstarch and water to create a slurry for thickening the sauce.

• Tongs: Handy for turning and handling shrimp and scallops without breaking them apart.

• Serving dish: A dish to present the finished stir-fry attractively.

• Rice cooker: An optional tool for preparing rice to serve with the stir-fry.

• Pot: An optional tool for boiling noodles if you prefer them over rice.

Prep ingredients in advance: Clean and peel the shrimp and scallops ahead of time. Slice bell peppers and snap peas the night before.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and grated ginger.

Cook rice or noodles simultaneously: Start cooking your rice or noodles while preparing the stir-fry to have everything ready at the same time.

Organize your workspace: Arrange all ingredients and utensils within reach before you start cooking to streamline the process.