Seafood With Ginger Tomatoes And Chilies Recipe

Name: Seafood With Ginger Tomatoes And Chilies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 pound medium shrimp, peeled and deveined; 8 ounces sea scallops, muscles removed; 8 ounces flounder fillet, cut into 1 inch pieces; 1 tablespoon sugar; 2 tablespoons fish sauce; 1-2 teaspoons dried red chili flakes; 1 pint cherry tomatoes, halved; 2 green onions, thinly sliced; 1/4 cup fresh cilantro, chopped; steamed rice, for serving

This vibrant seafood stir-fry is a quick and easy weeknight meal bursting with flavor! Inspired by a Chicago Tribune recipe, this dish combines succulent shrimp, scallops, and flounder with sweet tomatoes, spicy chilies, and fragrant ginger. Ready in under 40 minutes, it's perfect for a delicious and impressive dinner.

Prep Time 15 mins

Cook Time 40 mins

Calories 258.6 kcal

Protein 66g

Rating 5.0 (2 Reviews)

Seafood With Ginger Tomatoes And Chilies

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Seafood With Ginger Tomatoes And Chilies

1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pound medium shrimp, peeled and deveined
8 ounces sea scallops, muscles removed
8 ounces flounder fillet, cut into 1 inch pieces
1 tablespoon sugar
2 tablespoons fish sauce
1-2 teaspoons dried red chili flakes
1 pint cherry tomatoes, halved
2 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
steamed rice, for serving

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How to Make Seafood With Ginger Tomatoes And Chilies

Heat 1 tablespoon of oil in a large skillet or wok over high heat.
Add 2 minced cloves of garlic and 1 tablespoon of minced ginger. Stir-fry for 30 seconds. Add 1 pound of shrimp, 8 ounces of scallops, and 8 ounces of flounder in a single layer. Cook, turning once, until just pink and opaque, about 2 minutes.
Remove the seafood to a plate and set aside.
Return the skillet to high heat.
Add 1 tablespoon of sugar, 2 tablespoons of fish sauce, and 1-2 teaspoons of chili flakes (adjust to your spice preference). Bring to a boil and cook until slightly reduced, about 2 minutes. Stir in 1 pint of cherry tomatoes, halved, and 2 green onions, thinly sliced.
Cook for 1 minute.
Gently return the seafood and any accumulated juices to the pan.
Cook until heated through, about 30 seconds.
Transfer to a serving platter, sprinkle with 1/4 cup of chopped cilantro, and serve immediately over steamed rice.

Nutrition Information (Approximate per serving)

Sodium

55 g

Sugar

20g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Seafood Vegetables Asian Vietnamese Dinner Party Shrimp Fish Stove Top Dietary Spicy One Dish Meal Stir Fry Comfort Food Scallops Saltwater Fish Sole And Flounder Shellfish Tomatoes Taste Mood Equipment Presentation Served Hot Technique