Spicy Shrimp and Scallops Recipe

Light and healthy Spicy Shrimp and Scallops - an easy-to-make dish that's loaded with juicy shrimp, plump scallops, sweet peppers and tomatoes cooked in a simmering sauce.

A bowl of Spicy Shrimp and Scallops next to a large pot with the remainder of the dish

For an easy meal, I know I can always turn to shrimp.  Shrimp cooks so quickly and because of that reason, I know that I can have a delicious home-cooked meal on the table in no time.  When shrimp is paired with scallops that cook just as fast, I know I've got an elegant dinner that was a breeze to cook up.

Yes, shrimp has come to my mealtime rescue more times than I can count and believe me, no one around here is complaining.

Not one bit.

A closeup of a bowl of Spicy Shrimp and Scallops

I know you'll love this Spicy Shrimp and Scallops recipe as much as we do.  I make it often and my family loves it.  Sometimes I add different vegetables depending on what I have on hand but I love to use peppers.  The sweetness of the red and yellow peppers compliment the spicy flavors in the sauce.

Just because a meal comes together quickly doesn't mean it can't look elegant too.  You could definitely serve this at a dinner party.

Along with the shrimp, scallops, and peppers, there's also onions, garlic and diced tomatoes.

The vegetables all cook quickly when cooked in a little olive oil.  As the sauce simmers, I add in the scallops and the shrimp along with a pinch (or two, depending on how spicy you like it) of chili flakes, smoked paprika, and dried oregano.

A closeup of Spicy Shrimp and Scallops in a large pot

It couldn't be any easier, could it?

Serve this flavor-packed dish over rice and maybe a loaf of crusty french bread and you've got a great meal.

Spicy Shrimp and Scallops | ZagLeft
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5 from 1 vote

Spicy Shrimp and Scallops

Light and healthy Spicy Shrimp and Scallops - an easy-to-make dish loaded with juicy shrimp, plump scallops, sweet peppers and tomatoes cooked in a simmering sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk


  • 1 tablespoon olive oil
  • 1 yellow onion , chopped
  • 1 red pepper , diced (seeds and stem removed)
  • 1 yellow pepper , diced (seeds and stem removed)
  • 3 cloves garlic , minced
  • 28 ounce can tomatoes , diced
  • 1 pound shrimp , shelled and deveined
  • 1/2 pound bay scallops
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried chili flakes (add more if you want it more spicy)


  • Heat the oil in a large saucepan. Add the chopped onion and diced peppers and cook over medium heat, stirring until softened, 8 minutes.
  • Add the garlic and cook 2 minutes more.
  • Pour in the contents of the can of diced tomatoes along with the juices.
  • Add the shrimp and scallops to the pan.
  • Stir in the salt, oregano, smoked paprika and chili flakes.
  • Taste and add extra salt if needed.
  • Serve over rice or pasta.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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