Microwave Shrimp and Scallop Stir-Fry
Quick microwave stir-fry combining shrimp and bay scallops with Japanese vegetables in a ginger-soy sauce. This convenient weeknight dinner uses the microwave for speed, cooking everything in one casserole without stovetop attention. The sauce thickens as it heats, coating the tender seafood and vegetables evenly. Perfect for busy weeknights when you want restaurant-quality seafood in under 30 minutes. The combination of sweet sherry, salty soy, and warm ginger creates balanced Asian flavors while the microwave method keeps proteins tender and juicy.
Ingredients
- 2 cups Japanese-style vegetables stir-fry mixture, mixed
- 1 6-ounce package frozen pea pods, thawed
- ⅓ cup water
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons sherry winedry white wine1:1flavor
neutral
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- ½ teaspoon ground ginger
- 1 lb medium shrimp, shelled and deveined
- ½ lb bay scallop
Instructions
- 1
Combine Japanese vegetables and pea pods in a 2-quart casserole.
- 2
Cover and microwave at high until vegetables are defrosted, stirring once to break apart.
- 3
Let stand covered for 5 minutes, then drain and set aside.
- 4
In a 2-cup measuring cup, blend water, cornstarch, soy sauce, sherry, oil, sugar, and ginger.
- 5
Microwave at high until mixture thickens and turns translucent, stirring twice.
- 6
Pour sauce over vegetables.
- 7
Stir in shrimp and scallops.
- 8
Cover and microwave at high until shrimp and scallops are opaque, stirring twice.
- 9
Let stand covered for 10 minutes before serving.
Tips
Microwave at high in short intervals and stir frequently to ensure even cooking and prevent overcooking delicate seafood.
Don't skip the standing time after cooking; carryover heat finishes cooking the shrimp and scallops while residual heat keeps everything hot.
Use thawed frozen vegetables for best texture, or substitute fresh stir-fry vegetables cut into uniform sizes for quicker cooking.
Good to Know
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave, adding a splash of water to restore sauce consistency. Do not freeze as seafood texture deteriorates significantly.
Prepare the sauce mixture up to 1 day ahead and store refrigerated. Devein shrimp and set out frozen vegetables the morning of cooking. Assemble components but do not combine until cooking.
Serve immediately over steamed rice, rice noodles, or with a side of steamed broccoli. Pair with chilled white wine or sake.
Common Mistakes
Do not skip stirring to avoid uneven cooking and cold spots in the microwave.
Do not omit standing time to avoid overcooked, rubbery seafood.
Do not thaw shrimp and scallops in advance to avoid liquid leakage and texture loss.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh shrimp and scallops instead of frozen?
Yes, but reduce the final microwave time by 2-3 minutes since fresh seafood cooks faster. Check doneness at 5 minutes; shrimp should turn pink and scallops opaque throughout. Overcooking causes rubbery texture.
What if my microwave is lower wattage?
Increase all microwave times by 1-2 minutes. Conversely, reduce times for higher wattage microwaves. Start checking earlier and add time in 1-minute increments to avoid overcooking delicate seafood.
How long can I keep leftovers?
Store in an airtight container for up to 2 days. Reheat gently in the microwave with a splash of water to restore sauce. Do not freeze as seafood quality degrades significantly upon thawing.