Whole30 Shrimp and Scallop Stir Fry
This Whole30 Shrimp and Scallop Stir Fry takes less than 30 minutes to prepare and can be adapted in a number of different ways.
Servings: 4 people
Ingredients
- 400 gr 20-40 bay scallops
- ½ lbs shrimp
- 1 carrot – thinly sliced on a bias
- 2 stalks celery – thinly sliced on a bias
- 1 bell pepper orange, red or green
- 1 cup snow peas
- 1 red finger chili pepper
- 3 green onions – thinly sliced; green and white parts separated
- fresh basil – for garnish
- 3-4 tbsp avocado oil
For the Stir-Fry Sauce:
- 2 cloves garlic – finely chopped or grated
- 1 tbsp ginger root– finely chopped or grated
- 1 tbsp sesame oil
- ¼ cup coconut aminos
- 1 tsp fish sauce
- 2 tbsp water
- 1 tbsp arrowroot starch
Instructions
- Add all stir-fry sauce ingredients to a mason jar, seal with a lid and shake vigorously to combine. Set aside.
- Preheat a large, heavy-bottomed skillet, work or braiser over high heat. When pan is hot, add 2-3 tbsp avocado oil followed by carrot, celery, bell pepper, snow peas, chili pepper and the white part of the green onions. Stir-fry 3-4 minutes or until vegetables have slightly softened. Transfer cooked veggies to a bowl and set aside.
- Add 1 tbsp avocado oil followed by shrimp and scallops. Cook undisturbed 2-3 minutes or until golden brown. Flip and cook an additional 2-3 minutes. Pour in stir-fry sauce and cook 1-2 minutes or until reduced by half in volume.
- Return vegetables to pan and toss everything to coat. Remove from heat, add green parts of the green onion and torn fresh basil. Serve immediately over cauliflower rice.