Shrimp and Scallop Curry
Shrimp and Scallop Curry Dinner is a flavorful seafood dish featuring tender shrimp and scallops simmered in a rich, aromatic curry sauce. It combines the sweetness of the shellfish with the warmth and spice of curry seasonings.Here’s a typical breakdown of what it includes:Seafood: Fresh or frozen shrimp and scallops, lightly seared or gently poached so they stay juicy.Curry sauce: Made from coconut milk or cream, curry paste or powder (often Thai, Indian, or Caribbean-style), garlic, ginger, onions, and spices like turmeric, coriander, and cumin.Vegetables: Common additions include bell peppers, spinach, peas, carrots, or tomatoes, depending on the regional style.Sides: Usually served over jasmine or basmati rice, or with warm naan bread to soak up the sauce.The dish is rich, comforting, and slightly exotic—it balances creamy, spicy, and ocean-fresh flavors beautifully.
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Ingredients
Seafood & Base
- 1 lb shrimp peeled and deveined
- 1 lb sea scallops cleaned
- 2 tbsp oil (vegetable or coconut)
- 1 medium red onion thinly sliced
- 2 cloves garlic (or 1 tsp garlic powder if preferred)
- 1 small carrot thinly sliced or julienned
- 1 stalk celery sliced
- 1 cup red cabbage shredded
- 1 bell pepper (red, yellow or orange), thinly sliced
- 1 small yellow squash sliced
- 1 cup mushrooms sliced
- 1 cup bean sprouts
Curry Sauce
- 2 tbsp red curry paste
- ½ tsp turmeric
- ¼ tsp white pepper
- ⅛–¼ tsp cayenne pepper (to taste)
- ⅛ tsp crushed red pepper flakes (optional for heat)
- 2 cups vegetable soup stock
- 1 tbsp rice vinegar
- 1 tsp garlic powder (if not using fresh garlic)
- salt to taste
Instructions
- Pat the shrimp and scallops dry with paper towels. Lightly season them with a pinch of salt, white pepper, and a sprinkle of turmeric.
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the red onion, carrot, celery, and bell pepper. Stir-fry for 3–4 minutes until slightly softened.
- Stir in the mushrooms, red cabbage, squash, and bean sprouts. Sauté another 3 minutes, keeping some crunch.
- Push the veggies to the sides. Add another tablespoon of oil to the center and stir in the red curry paste. Cook 30–45 seconds until fragrant.
- Then add turmeric, cayenne, crushed red pepper, and garlic powder.
- Pour in the vegetable soup stock and rice vinegar. Stir well to combine. Simmer gently for 5 minutes to let the flavors meld.
- Add shrimp and scallops to the simmering curry. Cook just until the shrimp turn pink and the scallops become opaque—about 3–4 minutes. Avoid overcooking.
- Taste and add salt, extra curry paste, or a splash more vinegar if desired for brightness.
- Spoon the curry over bowls of steamed rice. Garnish with cilantro and lime wedges if you’d like.
You can add a splash of coconut milk to make it creamier and mellow the spice level.
If you prefer a thicker sauce, simmer the curry uncovered a bit longer before adding the seafood.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 212kcal (11%)Carbohydrates: 18g (6%)Protein: 17g (34%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 27mg (9%)Sodium: 945mg (41%)Potassium: 672mg (19%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 4858IU (97%)Vitamin C: 64mg (78%)Calcium: 57mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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