Chili Seafood Stir Fry Recipes

TERIYAKI SHRIMP STIR FRY RECIPE

Steps:

• Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
• In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
• Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
• Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
• Add the peppers and baby corn and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
• Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
• Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
• Serve on plates and enjoy.
• Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!

GARLIC CHILI SHRIMP

Steps:

• Mince 5 cloves of garlic.
• Cut 3 sticks of green onion.
• Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
• Next, add the washed whole raw shrimp and stir fry a little bit.
• After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
• Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
• When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

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!

SWEET AND SPICY THAI SHRIMP STIR FRY

Steps:

• Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

SWEET CHILI SHRIMP STIR FRY (30 MIN!)

Steps:

• Sauce- In a mason jar, shake together the sweet chili sauce, soy sauce, water and cornstarch until completely combined.
• Cook Veggies- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the bell peppers, red onion and snap peas. Cook for 3-5 minutes, until slightly softened, then transfer to a clean plate.
• Cook shrimp- Add 1 tablespoon of olive oil to the pan, then add the shrimp. Cook for 3 or so more minutes, flipping halfway (cook time will depend on the size of your shrimp; make sure they are pink and firm and cooked through).
• Add Sauce- Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened.
• Veggies- Remove from heat and stir in the veggies. Serve over rice and enjoy!

CHILI SEAFOOD STIR-FRY

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.