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Thai Shrimp and Scallop Stir-Fry logo

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

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 vegetables, such 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.

1

Thai Shrimp and Scallop Stir-Fry logo

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

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 vegetables, such 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.

2

Thai Shrimp and Scallop Stir-Fry logo

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

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 vegetables, such 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.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
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