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Thai Shrimp and Scallop Stir-Fry Thai Shrimp and Scallop Stir-Fry Makes: 6.00 servings 1 lb. large shrimp, shelled and deveined 3/4 lb. Sea scallops 2 Tbsp. oil, divided 2 tsp. minced ginger and garlic 3 assorted cut-up cups fresh vegetables 1/3 cup sliced water chestnuts 1/3 cup FRANK'S RedHot Sweet Chili® Sauce 1/3 cup coconut milk Tips: Purchase cut-up vegetables from the produce section of the supermarket. For a change of pace, add 2 tbsp. minced basil or cilantro to the stir-fry.
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Thai Shrimp and Scallop Stir-Fry

Makes: 6 servings
Prep Time: 10 min
Cook Time: 12 min
User Rating:

Ingredients

  • 1 lb. large shrimp, shelled and deveined
  • 3/4 lb. Sea scallops
  • 2 Tbsp. oil, divided
  • 2 tsp. minced ginger and garlic
  • 3 cups assorted cut-up fresh vegetablessuch as red bell peppers, carrots and snow peas
  • 1/3 cup sliced water chestnuts
  • 1/3 cup FRANK'S RedHot Sweet Chili® Sauce
  • 1/3 cup coconut milk

Directions

HEAT 1 tbsp. oil in large skillet or wok over medium-high heat. Stir-fry shrimp about 3 min. until shrimp turn pink. Remove from pan; set aside. Add scallops to same skillet and cook about 4 min. until browned on both sides. Set aside with shrimp.

ADD remaining oil to same skillet. Stir-fry ginger, garlic and vegetables. Cook about 2 min. until vegetables are crisp-tender.

STIR Sweet Chili Sauce, coconut milk and seafood into skillet. Simmer for 2 min. until sauce thickens slightly. Serve with rice, if desired.

- Tips

Tips: Purchase cut-up vegetables from the produce section of the supermarket. For a change of pace, add 2 tbsp. minced basil or cilantro to the stir-fry.

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Thai Shrimp and Scallop Stir-Fry

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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