Shrimp and Scallop Stir-Fry recipe

All Recipes Seafood Shellfish Scallops


2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Nutrition Info

212.5 calories
carbohydrate: 11.6 g
cholesterol: 135.8 mg
fat: 7.1 g
fiber: 3.2 g
protein: 27.6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 600.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -


  1. Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion, stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.

  2. Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper, cook for 1 minute more. Return cooked vegetables to the skillet, stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

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