Shrimp and scallops stir fried with vegetables in a coconut milk sauce, spiced with the Thai inspired heat of Frank's RedHot® Sweet Chili Sauce.
Ingredients
- 1/2 cup oil
- 1/2 pound shrimp 16/20, peeled and deveined, split lengthwise
- 1/2 pound sea scallops
- 2 teaspoons ginger, minced
- 2 teaspoons garlic, minced
- 1 cup red bell pepper, sliced
- 1 cup carrot, sliced
- 1 cup snow peas snipped
- 1 cup shiitake mushrooms, sliced
- 1/2 cup water chestnuts
- 2 cups Sweet Chili Sauce
- 1 cup chicken stock
- 1/2 cup Thai Kitchen Coconut Milk
Nutrition Information
(per serving)
Shrimp and scallops stir fried with vegetables in a coconut milk sauce, spiced with the Thai inspired heat of Frank's RedHot® Sweet Chili Sauce.
Key products
Instructions
Service
- For each serving, heat 2 tablespoons oil in large sauté pan or wok and quickly stir-fry 2 ounces each shrimp and scallops, until they are golden brown. Remove from pan and set aside.
- Add more oil if needed. Stir-fry 1/2 teaspoon each ginger and garlic in oil. Once fragrant add 1/4 cup each red pepper, carrot, snow peas, mushrooms, and 2 tablespoons water chestnuts. Stir-fry until tender.
- Add 1/2 cup of Sweet Chili Sauce, 1/4 cup of stock, and 2 tablespoons coconut milk. Return seafood to pan. Simmer until heated through. Serve hot.
