Saucy Shrimp and Scallops

Yield: 6 servings


  • 1 Tablespoon hot chili oil
  • 2 garlic cloves, minced
  • 1/4 cup minced scallions
  • 1 small red chili, minced - 2 medium carrots, thinly sliced
  • 2 medium stalks celery, thinly sliced
  • 1 pound medium shelled and de-veined shrimp
  • 1/2 pound sea scallops
  • 1/4 cup low-fat, low-sodium chicken broth
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  • 1/2 cup chopped bok choy cabbage
  • 1/2 cup fresh snow peas, trimmed
  • 2 Tablespoons lite soy sauce


Heat the oil in a wok over high heat.

Add the garlic, scallions, and red chili and stir-fry for 30 seconds. Add the carrots and celery and stir-fry for 3 minutes. Add the shrimp and scallops and stir-fry for 1 minute.

Add the broth, cover, and steam for 1 minute. Add the bok choy, snow peas, and soy sauce. Steam for 2 minutes until the snow peas are tender, but still crisp.

Nutritional Information Per Serving (3-4 ounces seafood): Calories: 161, Fat: 4 g, Cholesterol: 126 mg, Sodium: 409 mg, Carbs: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g

Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat

By Terri

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