Shrimp and Scallop Stir-Fry: Five Meal Ideas

Shrimp and Scallop Stir-Fry: Five Easy Seafood Dinner Ideas

Seafood stir-fry is a quick way to prepare shrimp, scallops and crisp vegetables, but timing matters more than a complicated sauce. Shrimp, scallops, salmon and tuna do not all cook at the same speed. For tender seafood, prepare everything before heating the pan, cook in small batches, remove each protein when done, and return it only briefly when the vegetables and sauce are ready.

These five meal ideas cover shrimp with vegetables, scallops with asparagus, salmon teriyaki, tuna with broccoli, and mixed shrimp-and-scallop stir-fry. For raw shrimp, see Wild Blue Mexican Shrimp; for scallops, compare Jumbo Weathervane Sea Scallops and Hokkaido Scallops.

Quick Seafood Stir-Fry Guide

Seafood	Best preparation	Key technique
Raw shrimp	Garlic-ginger vegetables	Cook separately until pearly and opaque
Sea scallops	Asparagus and mushrooms	Dry well, sear without crowding
Salmon	Teriyaki and bok choy	Handle cubes gently to prevent breaking
Tuna	Broccoli and carrots	Use the cut's cooking instructions and avoid overcooking
Shrimp and scallops	Mixed seafood stir-fry	Cook separately, combine just before serving

Basic Ingredients for a Seafood Stir-Fry

For four servings, use approximately 1½ lb total seafood, 4 cups chopped vegetables, 1–2 tablespoons neutral high-heat oil, and about ⅓ cup of sauce. Serve with cooked rice or noodles. Choose firm vegetables such as broccoli, bell peppers, snap peas or asparagus and slice them evenly.

Simple Ginger-Soy Stir-Fry Sauce

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons water or unsalted stock
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 small minced garlic clove
• 1 teaspoon honey or brown sugar, optional
• 1 teaspoon cornstarch whisked with 1 tablespoon cold water, optional for thickening

Combine the sauce ingredients before cooking. A small amount of cornstarch gives a light glaze; more can make the sauce overly sticky and mask delicate seafood. Taste before adding salt, especially if a prepared product is already seasoned.

1. Shrimp and Vegetable Stir-Fry

Ingredients: 1½ lb peeled raw shrimp, 2 cups broccoli florets, 1 bell pepper, 1 small onion, neutral oil and one batch of ginger-soy sauce.

1. Thaw shrimp safely if frozen. Drain thoroughly and pat dry.
2. Heat a wide skillet or wok over medium-high to high heat. Add a little oil and cook shrimp in batches until the flesh is pearly and opaque. Transfer to a clean plate.
3. Stir-fry broccoli, pepper and onion. Add a tablespoon of water if the broccoli needs a little steam to become tender-crisp.
4. Pour in the mixed sauce and bring to a simmer.
5. Return the cooked shrimp, toss briefly and serve immediately over rice.

Best product: Wild Blue Mexican Shrimp. Frozen Spot Prawns also work, but their delicate sweet flavor is best with a lighter hand on soy and chile. Check whether your purchased shrimp are raw or precooked.

2. Scallop and Asparagus Stir-Fry

Ingredients: 1½ lb sea scallops, 1 bunch asparagus cut into short lengths, 1 cup sliced mushrooms, neutral oil, fresh ginger and a light soy-citrus sauce.

1. Remove excess moisture from the scallops with paper towels. This step is important for a browned surface.
2. Heat a heavy skillet until hot, then sear scallops in batches without piling them together. Turn carefully and cook until opaque and firm.
3. Move scallops to a clean plate. Stir-fry asparagus and mushrooms until just tender.
4. Add a small amount of sauce and allow it to thicken slightly.
5. Return the scallops only long enough to combine; do not simmer away their browned surfaces.

Best products: Jumbo Weathervane Scallops or Hokkaido Scallops. Larger scallops may need different timing from small scallops; monitor texture and doneness rather than relying on a rigid minute count.

3. Salmon Teriyaki Stir-Fry

Ingredients: 1½ lb boneless salmon cut into even cubes, 2 cups bok choy, 1 sliced bell pepper, scallions, oil and a modest amount of teriyaki sauce.

1. Pat salmon dry and cut into similarly sized pieces.
2. Sear gently in a hot nonstick pan until cooked through, turning carefully to keep the cubes intact.
3. Remove salmon and stir-fry bok choy and pepper.
4. Add teriyaki sauce and let it bubble briefly.
5. Fold in the salmon gently and garnish with scallions.

The natural richness of salmon works with a slightly sweeter sauce. For other salmon cooking options, use our salmon recipe collection rather than treating this stir-fry as a guide to every cut.

4. Tuna and Broccoli Stir-Fry

Ingredients: 1½ lb tuna cut into bite-sized pieces, 3 cups small broccoli florets, one carrot cut into thin strips, garlic, ginger and a light soy sauce.

1. Prepare the broccoli and carrots first so they can cook quickly.
2. Cook tuna separately using the preparation and safe-cooking instructions appropriate to the actual product.
3. Remove the tuna and stir-fry the vegetables until tender-crisp.
4. Add garlic, ginger and sauce, then simmer briefly.
5. Return the tuna and toss gently just before serving.

Tuna is easy to overcook in a crowded pan. For seafood safety, finfish should reach an internal temperature of 145°F (63°C), according to FDA guidance. Do not assume every tuna product is intended for rare or raw service.

5. Mixed Shrimp and Scallop Stir-Fry

Ingredients: ¾ lb raw shrimp, ¾ lb scallops, 2 cups snap peas, 1 red bell pepper, sliced scallions, neutral oil and ginger-soy sauce.

1. Thaw both seafoods according to package instructions; drain and dry them well.
2. Sear scallops in uncrowded batches, then remove to a clean plate.
3. Cook shrimp separately until pearly and opaque; remove.
4. Stir-fry snap peas and pepper, then add the sauce.
5. Return both seafoods briefly, toss gently and serve over steamed rice.

This combination looks impressive but is straightforward when you keep the seafood cooking separate. The goal is tender scallops and shrimp rather than a long-simmered mixed seafood sauce.

Why Seafood Stir-Fry Turns Watery or Rubbery

• Wet seafood: thawing liquid creates steam. Drain and pat dry before adding seafood to the pan.
• Overcrowding: an overloaded wok loses heat. Cook in batches.
• Overcooking: shrimp and scallops need careful monitoring and can toughen with prolonged heat.
• Uneven vegetable pieces: broccoli may remain raw while thin onion slices overcook. Cut vegetables to appropriate sizes.
• Adding sauce too early: sugary sauces can burn before the protein is ready. Add near the end.
• Using smoked or already cooked seafood as raw: different product forms require different handling.

Can You Stir-Fry Frozen Shrimp or Scallops?

Yes, after safe thawing. The FDA recommends thawing frozen seafood overnight in the refrigerator, or using a cold-water method when followed by immediate cooking. For vacuum-packed seafood, follow package instructions about removing the reduced-oxygen wrapping during thawing. Dry the seafood thoroughly before searing.

If using Cooked Pacific Pink Shrimp Meat, add it to the finished dish only long enough to heat appropriately rather than giving it the same cooking time as raw shrimp. The FDA seafood safety guide explains that shrimp and scallops become firm, pearly or opaque when properly cooked, while finfish should reach 145°F.

Frequently Asked Questions

Can shrimp and scallops cook together?

They can be combined in the final dish, but separate cooking gives greater control when pieces differ in size and texture. Add both to the prepared sauce at the end.

What vegetables are best with seafood stir-fry?

Broccoli, bell peppers, asparagus, snap peas, carrots and mushrooms all work. Match size and cooking time to the chosen seafood.

What is the best stir-fry sauce for shrimp and scallops?

A light ginger-soy sauce with rice vinegar is versatile. Use moderate sweetness and salt to avoid overwhelming delicate scallops.

How do I keep scallops from sticking?

Dry them thoroughly, heat the pan sufficiently, use a little oil and avoid moving them constantly. Allow the surface to brown before turning.

Can I prepare stir-fry ahead?

Cut vegetables and mix sauce ahead. For best texture, cook seafood near serving time. Refrigerate perishable ingredients and follow safe storage instructions.

Can I use spot prawns instead of ordinary shrimp?

Yes. Spot prawns have a delicate flavor, so a lighter sauce and careful cooking help preserve their character.

Shop Seafood for Stir-Fry

Explore Mexican Blue Shrimp, Spot Prawns, Jumbo Weathervane Scallops and Hokkaido Scallops. The Shrimp & Prawns Collection provides more formats. Active product links remain relevant even when inventory is temporarily zero; check the actual product listing for size, raw or cooked condition and shipping instructions.

For species comparisons, read our Wild-Caught Shrimp Guide. This article focuses on five practical stir-fry meals and the batch-cooking technique that helps each seafood retain its texture.