Lady Linda's Delightful Shrimp and Scallop Stir-Fry
Servings Per Recipe: 4 Calories: 457.5
% Daily Value *
protein: 56.4g 113 %
carbohydrates: 20.8g 7 %
dietary fiber: 3.8g 15 %
fat: 16.9g 26 %
saturated fat: 2.7g 13 %
cholesterol: 290.1mg 97 %
vitamin a iu: 2815.4IU 56 %
niacin equivalents: 12.1mg 93 %
vitamin b6: 0.6mg 35 %
vitamin c: 33.5mg 56 %
folate: 53.9mcg 14 %
calcium: 125.1mg 13 %
iron: 7.4mg 41 %
magnesium: 86.1mg 31 %
potassium: 1258.4mg 35 %
sodium: 1341.9mg 54 %
thiamin: 0.2mg 18 %
calories from fat: 152.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hi Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy but the rest of the family value our tastebuds too dearly to burn them off! lol!
Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In all fairness I didn't have any Fish Sauce so used oriental Oyster sauce. Still the flavor was totally unappealing. Threw out the scallops and sauce and used the vegis in a normal chicken stir fry.
Loved it but ended up increasing broth to a can. We like sauce and found the amount of liquid in the receipe was not enough. I also increased vegetables. We liked the warmth of the red pepper and did not find it overwhelming but that is a result of the additional ingrediants. Will definitely make again.
This recipe turn out very good. Only I did different was I cut out the red pepper flake. Overall it turn out good for me. I substituted the fish sauce with soy and Worcestershire sauce. My kids loved it!!! That's all it matters to me.
This recipe was too spicy and I like spicy foods. Will use 1/4 tsp. of red pepper flakes the next time. Did not have fish sauce so I used clam sauce. Added 1/2 cup more of chicken broth after I sauted the vegetables because I wanted more liquid so I could serve everything over rice. Will make again.
I made this with firm white fish cut in bite size pieces. My husband does not like "seafood" per se but will eat white fish. I used bok choy carrots yellow pepper and a couple small potatoes. It was very good! Next time will put over rice. I would say this is worth making again! Kind of spicy-but we love spice!
This was pretty good. I cut the red pepper flakes in half and it was still really spicy and the ginger was a bit too overpowering for us. There wasn't much of a sauce to serve over rice or pasta I served it over couscous.
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