Seafood Stir Fry

This seafood stir fry has a variety of fish and shrimp combined with crisp, quick cooking vegetables. It is all sautéed until golden brown and coated with a delicious sweet and savory stir fry sauce. Perfect for an easy weeknight dinner your whole family will love!

Why this recipe is just so good....

• This is a quick, healthy, one pan recipe that is full of flavor and ready in less than 20 minutes. Practically perfect in every way!
• The stir fry sauce is a little bit sweet, a little bit savory and 100% delicious.
• Stir fry recipes are so easy to customize. You can adapt the sauce to your spiciness preferance. And add different vegetables for a variety of flavor and textures.

Try these other delicious stir fry recipes for dinner: Mongolian Shrimp, Chicken Stir Fry and Mongolian Pork.

Ingredients

You need these ingredients to make this simple seafood stir fry:

Sauce Ingredients

• garlic powder
•  low sodium soy sauce
•  sugar or substitute
•  ground ginger
•  sweet chili sauce *
•  oyster or fish sauce
• Arrowroot, cornstarch or flour

• green beans
• carrots
• red bell pepper
• scallions, spring onions or green onions

• mixed seafood medley (clams, calamari, white fish)
• medium shrimp, deveined, peeled and tail removed
• vegetable oil or peanut oil

Ingredient Notes

I am using a variety of seafood in this recipe. Most grocery stores carry frozen bags of a seafood mix. This one has shrimp, white fish, clams and calamari. I also used an additional bag of shrimp. You can use whatever your favorites are in this recipe.

Substitutions

• Instead of sugar free chili sauce, you can use regular sweet chili sauce. Or add chili sauce with a bit of sugar or honey. Make it spicier by increasing the ginger and adding some red pepper flakes.
• You can use hoisin sauce or fish sauce instead of oyster sauce.
• Arrowroot is the low carb thickener that I prefer. But cornstarch is a good choice as well. You can use flour too, just press out any lumps in the sauce as it is mixed in.

How to make Seafood Stir Fry

• Make the sauce by combining all ingredients in a small bowl and whisking together.  Set aside.
• Pat the seafood dry with a paper towel, if using frozen, defrosted.  If using fresh seafood, cut it into bite-size pieces.
• Heat 1 tablespoon oil in a large frying pan or wok over medium-high heat.
• Add the fish and other seafood to the pan.  Stir and cook for about 4 minutes.  Watch for the shrimp to just begin to curl and turn pinkish orange.  That will mean they are fully cooked, as well as the other seafood.  Remove to a plate or bowl.

• Add the remaining oil and vegetables to the skillet.  Stir fry for 4-5 minutes until crisp-tender.

• Stir in the sauce and simmer over low-medium heat for 1-2 minutes.  
• Pour the cooked seafood back into pan and stir to fully coat with the sauce.
• Serve over white rice, brown rice or cauliflower rice.  Sprinkle with sesame seeds, bean sprouts or extra chopped scallions, if desired.

Recipe Tips

• Save some time by prepping ahead and cutting up the vegetables. Store covered in the refrigerator until needed, up to 3 days ahead. Make the sauce ahead, taste for flavor, adjust as needed and store covered in the refrigerator as well. (Be aware that some spices and flavors may increase as the sauce sits in the refrigerator.)
• Make sure you use a large enough pan or wok. Since you want the vegetables and seafood to saute' and become golden brown, they shouldn't be crowded in the pan.
• Once you add the seafood, stir continuously and watch for the shrimp to change color to a pinkish orange. That will tell you its done. The rest of the seafood will be done at the same time.

Frequently Asked Questions

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