Best Chili Seafood Stir Fry Recipes

Red Chili Shrimp Stir-fry Recipe by Tasty image

Provided by Joey Firoben

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 lb large shrimp, peeled and deveined
1 red bell pepper, diced
½ teaspoon red pepper flakes
1 tablespoon low sodium soy sauce
2 tablespoons sesame oil
½ teaspoon salt, divided
¼ cup green onion, sliced, for topping

Steps:

Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
Pour in the shrimp and season with ¼ teaspoon of the salt.
Fry the shrimp for 1 minute on each side.
Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
Add in the soy sauce and sauté about 1 more minute.
Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
Divide the mixture evenly between 4 bowls and top with green onion.
Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 23 grams, Sugar 2 grams

Chili Seafood Stir-Fry image

Provided by The Flying Chef

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

500 g uncooked medium king prawns (I bought mine already peeled)
600 g scallops, no roe
1/2 teaspoon black pepper
1/2 teaspoon five-spice powder
2 red Thai chile, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
2 garlic cloves, crushed
1 1/2 teaspoons ginger
2 tablespoons peanut oil
1 small red pepper
1 small yellow pepper
120 g bean sprouts
12 baby asparagus spears
150 g sugar snap peas
2 -3 tablespoons light soy sauce
1 -2 teaspoon sugar (depending on personal taste)
2 tablespoons fresh chives, chopped finely

Steps:

Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
To Serve: Arrange spoonfuls of veg on plate top with seafood.

Nutrition Facts : Calories 388.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 239.5, Sodium 939.7, Carbohydrate 18.1, Fiber 3.7, Sugar 4.5, Protein 55.1

Thai Shrimp and Roasted Red Chili Stir-Fry image

Provided by Crystal Rose

Categories Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 teaspoons garlic, finely chopped (2-3 cloves)
1/2 cup yellow onion, coarsely chopped
1/2-1 tablespoon brown sugar (to taste)
1 tablespoon thai kitchen roasted red chili paste
2 -3 tablespoons thai kitchen premium fish sauce (to taste)
1/2 cup red bell pepper, cut into thin strips
1 cup snow peas or 1 cup sugar snap pea
12 ounces large shrimp, shelled and deveined
1/2 tablespoon cornstarch (optional)
1/2 cup chicken broth (optional) or 1/2 cup water (optional)
toasted sesame seeds (optional)

Steps:

In a large wok or skillet, heat the vegetable oil over medium high heat.
Add the garlic and onion and stir-fry for 30 seconds.
Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
Add the peppers and peas and cook for 3 minutes.
Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
Garnish with toasted sesame seeds and serve with hot jasmine rice.

Nutrition Facts : Calories 380, Fat 16.9, SaturatedFat 2.4, Cholesterol 271.3, Sodium 1659.5, Carbohydrate 16.6, Fiber 2.6, Sugar 9.2, Protein 39.5