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Whole30 Shrimp and Scallop Stir Fry Primal Gourmet Paleo Easy Recipe

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.

Course Dinner
Cuisine Asian
Keyword paleo, stir fry, whole30 shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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

  1. Add all stir-fry sauce ingredients to a mason jar, seal with a lid and shake vigorously to combine. Set aside.
  2. 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.
  3. 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.
  4. 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.