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

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.

Why This Recipe Works

  • Scallops and shrimp are the easiest kinds of seafood to cook and they can be ready in minutes.
  • It's such a versatile recipe! Consider adding different spices and different vegetables that you have on hand.
  • Perfect served over rice or pasta.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions. 

  • Olive oil: I use extra virgin olive oil in this recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Onion: One yellow onion, chopped.
  • Peppers: The sweetness of the red and yellow peppers compliment the spicy flavors of the sauce.
  • Garlic: 3 cloves of garlic, minced.
  • Tomatoes: I use a 28 ounce can of diced tomatoes along with the juices from the can.
  • Shrimp: Preferably use wild caught American gulf shrimp, if available to you.
  • Scallops: Half a pound of bay scallops.
  • Spices: Salt, dried oregano, smoked paprika, dried chili flakes.

A closeup of a bowl of Spicy Shrimp and Scallops

How To Make This Recipe

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

Expert Tips

  • Can be stored in refrigerator, covered for up to 4 days. Reheat in a small saucepan or in the microwave until hot.
  • Feel free to use different types of fish, spices, or vegetables to you liking.
  • Serve this flavor-packed dish over rice and maybe a loaf of crusty French Bread and you've got a great meal!

Frequently Asked Questions

Can You Use Frozen Shrimp?

Yes you can use frozen and thawed shrimp. The best way to thaw frozen shrimp is to place it in the refrigerator the night before.

If you forget to do this, you can still thaw shrimp rather quickly. One way is to take the unopened bag of shrimp and place it in a big bowl of cold water. This process will take about 30 minutes.

If 30 minutes sounds like an eternity, no worries. Open up the bag of shrimp and dump the shrimp directly into a bowl of cold water. This process will take anywhere between 10 to 15 minutes, depending on the size of the shrimp.

After the shrimp has thawed, place them on a paper towel lined plate and pat the shrimp dry to remove as much excess moisture as possible.

How Do I Peel and Devein Shrimp?

To peel shrimp:

  • Pull off the legs.
  • Using your fingers, crack open the underside of the shell and peel it off.
  • Pinch the tail where it meets the body if the shrimp and pull off.

To devein shrimp:

  • Gently run a paring knife along the back of the shrimp.
  • Look for the vein. it will look like a long, dark, gritty string. Using the tip of your knife, pull it out.

A closeup of Spicy Shrimp and Scallops in a large pot

It couldn't be any easier, could it?

Enjoy!

Spicy Shrimp and Scallops | ZagLeft

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.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 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)

Instructions

  • 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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