21 Delicious Mixed Seafood Recipes Stir Fry Amazing

Kickstart your culinary adventure with our roundup of 21 Delicious Mixed Seafood Recipes Stir Fry Amazing! Perfect for busy weeknights or when you’re craving something light yet flavorful, these stir-fries are a breeze to whip up. From zesty lemon garlic shrimp to spicy Thai-inspired mixes, there’s a dish to satisfy every seafood lover. Dive in and discover your next favorite meal!

Spicy Garlic Butter Mixed Seafood Stir Fry

Ever find yourself staring into the fridge, wondering what to whip up that’s both impressive and easy? This Spicy Garlic Butter Mixed Seafood Stir Fry is your answer—quick, flavorful, and packed with your favorite seafood.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh or thawed if frozen)
• 3 tbsp unsalted butter (I like to use European-style for its richer flavor)
• 4 cloves garlic, minced (the more, the merrier, in my opinion)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp red pepper flakes (adjust based on how spicy you like it)
• Salt, 1/2 tsp (I prefer sea salt for its clean taste)
• 1/4 cup chopped parsley (fresh makes all the difference)
• 1 lemon, cut into wedges (for that bright finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the mixed seafood to the skillet. Cook for 2 minutes, stirring occasionally, until just opaque.
3. Push the seafood to one side of the skillet. Add butter to the empty side and let it melt, about 30 seconds.
4. Stir in minced garlic and red pepper flakes into the melted butter. Cook for 1 minute until fragrant—don’t let the garlic burn!
5. Toss the seafood with the garlic butter mixture until well coated. Cook for another 2 minutes.
6. Remove from heat. Sprinkle with salt and chopped parsley, then give it one final stir.
7. Serve immediately with lemon wedges on the side for squeezing over.

Mmm, the seafood should be tender with a slight bite, bathed in a spicy, garlicky butter that’s just begging to be sopped up with crusty bread. Try serving it over a bed of steamed rice or alongside a crisp green salad for a complete meal.

Thai Basil Mixed Seafood Stir Fry

Zesty flavors and a quick cook time make this Thai Basil Mixed Seafood Stir Fry a weeknight winner. You’ll love how the basil adds a fresh punch to the savory seafood.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, squid—your choice, but I love a combo for texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity note)
• 3 cloves garlic, minced (fresh is best here, trust me)
• 1 red chili, sliced (seeds in if you like heat)
• 1 bell pepper, sliced (I go for red for sweetness)
• 1 cup Thai basil leaves (packed, and don’t skimp—it’s the star)
• 2 tbsp fish sauce (look for a brand without additives)
• 1 tbsp soy sauce (low sodium lets the seafood shine)
• 1 tsp sugar (just a pinch to balance)
• 1/2 cup chicken stock (homemade if you’ve got it)

Instructions

1. Heat olive oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add garlic and chili, stir for 30 seconds until fragrant—don’t let it burn.
3. Toss in bell pepper, stir-fry for 2 minutes until slightly soft but still crisp.
4. Push veggies to one side, add seafood. Cook for 2 minutes per side until just opaque.
5. Mix everything together, pour in fish sauce, soy sauce, sugar, and chicken stock. Stir well.
6. Cook for another 2 minutes until the sauce reduces slightly.
7. Turn off heat, fold in Thai basil leaves until just wilted, about 30 seconds.

Perfectly tender seafood with a sauce that’s savory, sweet, and a bit spicy. Serve it over jasmine rice or with a side of crunchy cucumber slices for contrast.

Lemon Ginger Mixed Seafood Stir Fry

Feeling like mixing things up for dinner tonight? This Lemon Ginger Mixed Seafood Stir Fry is your ticket to a vibrant, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh ginger, minced (the more, the merrier, I say)
• 2 cloves garlic, minced (because what’s a stir fry without it?)
• 1 lemon, zested and juiced (for that bright, tangy kick)
• 1/2 cup chicken broth (low sodium keeps it balanced)
• 1 tbsp soy sauce (I reach for the reduced-sodium version)
• 1 tsp honey (just a touch to sweeten the deal)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 cups mixed vegetables (bell peppers and snap peas are my faves)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the mixed seafood to the skillet, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
3. Flip the seafood and cook for another 2 minutes. Remove from the skillet and set aside.
4. In the same skillet, add ginger and garlic. Stir for 30 seconds until fragrant—don’t let it burn!
5. Pour in the chicken broth, soy sauce, honey, and red pepper flakes. Bring to a simmer, about 2 minutes.
6. Add the mixed vegetables to the skillet. Cook for 3-4 minutes until they’re just tender but still crisp.
7. Return the seafood to the skillet. Add lemon zest and juice. Toss everything together and cook for 1 more minute to combine the flavors.

This stir fry is a symphony of textures—tender seafood, crisp veggies, and a sauce that’s the perfect balance of spicy, sweet, and tangy. Serve it over a bed of fluffy rice or noodles for a meal that’s sure to impress.

Coconut Curry Mixed Seafood Stir Fry

Now, imagine you’re craving something that’s both comforting and exotic, a dish that brings the beach to your kitchen. This Coconut Curry Mixed Seafood Stir Fry is your ticket to a flavorful escape, blending creamy coconut milk with the bold spices of curry for a dish that’s as vibrant as it is delicious.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh is best, but frozen works in a pinch)
• 1 can (13.5 oz) coconut milk (go for full-fat for that rich, creamy texture)
• 2 tbsp red curry paste (I like mine with a bit of a kick, but adjust according to your heat preference)
• 1 tbsp fish sauce (it’s the secret umami booster)
• 1 tbsp brown sugar (for that perfect sweet balance)
• 1 red bell pepper, sliced (adds a nice crunch and color)
• 1 cup snap peas (because we need our greens)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp vegetable oil (or coconut oil for extra flavor)
• Fresh basil leaves for garnish (trust me, it’s not just for looks)

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn!
3. Toss in the mixed seafood and stir fry for 2-3 minutes, until just opaque. Tip: Overcooking seafood makes it tough, so keep an eye on it.
4. Push the seafood to one side of the pan and add the red curry paste to the other. Cook the paste for a minute to release its flavors.
5. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine everything well.
6. Add the sliced red bell pepper and snap peas, cooking for another 3-4 minutes until the vegetables are crisp-tender. Tip: You want them to retain some bite for texture.
7. Give it a final stir, then remove from heat. The sauce should be creamy and slightly thickened.
8. Garnish with fresh basil leaves before serving. Tip: Tearing the basil releases more of its aromatic oils.

Ready to dive in? The seafood is tender, the sauce is luxuriously creamy with a hint of spice, and the veggies add the perfect crunch. Serve it over steamed jasmine rice or with a side of crusty bread to soak up all that delicious curry sauce.

Szechuan Mixed Seafood Stir Fry

Vibrant and packed with flavor, this Szechuan Mixed Seafood Stir Fry is your ticket to a quick, delicious dinner that doesn’t skimp on the heat or the heart. You’ll love how the spicy, tangy sauce clings to every bite of seafood, making it a dish that’s as fun to eat as it is to make.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, squid—your choice, but I love a combo for texture)
• 2 tbsp Szechuan peppercorns (trust me, they’re worth the hunt for that signature numbing spice)
• 3 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1 tbsp ginger, grated (a little goes a long way in brightening up the dish)
• 2 tbsp vegetable oil (high smoke point is key for stir-frying)
• 1/4 cup soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp rice vinegar (for that perfect tangy balance)
• 1 tsp sugar (just a pinch to round out the flavors)
• 1/2 cup water (to help create the sauce)
• 2 green onions, sliced (for a fresh, crunchy finish)

Instructions

1. Heat the vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add the Szechuan peppercorns and stir for 30 seconds until fragrant—be careful not to burn them.
3. Toss in the garlic and ginger, stirring quickly for another 30 seconds to avoid sticking.
4. Add the mixed seafood to the wok, spreading it out in a single layer. Let it sear for 1 minute before stirring.
5. Pour in the soy sauce, rice vinegar, sugar, and water, stirring to combine. Let the mixture come to a boil.
6. Reduce the heat to medium and simmer for 3-4 minutes, until the seafood is cooked through and the sauce has thickened slightly.
7. Garnish with sliced green onions right before serving.

The seafood should be tender yet firm, with the sauce offering a bold, spicy kick that’s balanced by the sweetness and tang. Serve it over steamed rice or noodles to soak up all that delicious sauce, or keep it low-carb with a side of stir-fried veggies.

Honey Garlic Mixed Seafood Stir Fry

Alright, let’s dive into making this mouthwatering Honey Garlic Mixed Seafood Stir Fry that’s sure to impress. It’s the perfect blend of sweet and savory, with a kick of garlic that’ll have you coming back for seconds.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh is best!)
• 3 tbsp honey (I love using local honey for that extra flavor punch)
• 4 cloves garlic, minced (the more, the merrier, in my opinion)
• 2 tbsp soy sauce (low sodium is my go-to to keep it balanced)
• 1 tbsp olive oil (extra virgin for that fruity note)
• 1/2 tsp red pepper flakes (adjust based on how spicy you like it)
• 1 bell pepper, sliced (I prefer red for sweetness, but any color works)
• 1 cup broccoli florets (for that crisp texture)
• 1 tbsp cornstarch (to thicken the sauce just right)
• 2 tbsp water (to mix with the cornstarch)

Instructions

1. Heat olive oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant—watch closely to avoid burning.
3. Toss in the mixed seafood, stirring occasionally, until just opaque, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the bell pepper and broccoli, stirring for another 2 minutes until veggies are slightly tender but still crisp.
5. In a small bowl, whisk together honey, soy sauce, cornstarch, and water until smooth. Pour over the seafood and veggies.
6. Stir everything together and let it simmer for 1-2 minutes until the sauce thickens. Tip: If the sauce thickens too much, add a splash of water to loosen it.
7. Remove from heat and let it sit for a minute—the sauce will continue to thicken slightly. Tip: Taste and adjust with a bit more honey or soy sauce if needed.

Fantastic! You’ve got a stir fry with tender seafood, crisp veggies, and a glossy, sticky sauce that’s packed with flavor. Serve it over a bed of steamed rice or noodles for a complete meal that’s as satisfying as it is delicious.

Black Bean Sauce Mixed Seafood Stir Fry

Ever find yourself staring into the fridge, wondering how to turn that mix of seafood into something spectacular? This Black Bean Sauce Mixed Seafood Stir Fry is your answer—quick, flavorful, and packed with that umami punch we all love.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh or thawed if frozen)
• 2 tbsp black bean sauce (I swear by the Lee Kum Kee brand for its depth of flavor)
• 1 tbsp soy sauce (low sodium is my pick to control the saltiness)
• 1 tbsp oyster sauce (it’s the secret umami booster)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 inch ginger, grated (fresh ginger makes all the difference)
• 1 bell pepper, sliced (I love the color and crunch of red ones)
• 2 tbsp vegetable oil (a high smoke point is key for stir-frying)
• 1/2 cup water (to help create a bit of sauce)
• 1 tsp cornstarch (for that slight thickening magic)

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering—about 2 minutes.
2. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant. Tip: Don’t let them burn, or they’ll turn bitter.
3. Toss in the mixed seafood, stirring frequently for 2-3 minutes until just opaque. Tip: Overcooking seafood makes it rubbery, so keep an eye on it.
4. Add the bell pepper slices, stirring for another 2 minutes until they start to soften but still retain some crunch.
5. In a small bowl, whisk together the black bean sauce, soy sauce, oyster sauce, water, and cornstarch until smooth.
6. Pour the sauce over the seafood and peppers, stirring well to coat everything. Let it simmer for 1-2 minutes until the sauce thickens slightly. Tip: If the sauce thickens too much, add a splash more water.

Ladle this vibrant stir fry over a bed of steamed rice, and dig into the perfect balance of tender seafood, crisp peppers, and that rich, savory black bean sauce. It’s a weeknight hero that feels anything but ordinary.

Sweet and Sour Mixed Seafood Stir Fry

Believe it or not, this Sweet and Sour Mixed Seafood Stir Fry is a game-changer for busy weeknights. You’ll love how the tangy sauce clings to every bite of seafood, making it irresistibly good.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 red bell pepper, sliced (for that sweet crunch)
• 1 cup pineapple chunks (trust me, the sweetness balances the sour perfectly)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 cup sweet and sour sauce (homemade or store-bought, no judgment here)
• 1 tbsp soy sauce (for that umami depth)
• 1 tsp ginger, grated (a little goes a long way)
• 2 green onions, chopped (for a fresh finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant—don’t let it burn!
3. Toss in the mixed seafood, cooking for 2-3 minutes until just opaque. Tip: Overcooking seafood makes it rubbery, so keep an eye on it.
4. Add the red bell pepper and pineapple chunks, stirring for another 2 minutes until the pepper softens slightly.
5. Pour in the sweet and sour sauce and soy sauce, mixing well to coat everything evenly. Let it simmer for 1 minute to thicken slightly.
6. Garnish with chopped green onions right before serving. Tip: Serve immediately over steamed rice to soak up all that delicious sauce.

Get ready for a burst of flavors with every forkful—the seafood is tender, the sauce is perfectly balanced, and the veggies add just the right crunch. Try serving it in lettuce wraps for a fun, hands-on meal!

Teriyaki Mixed Seafood Stir Fry

Just when you think your weeknight dinners can’t get any easier, this Teriyaki Mixed Seafood Stir Fry comes along to prove you wrong. It’s a quick, flavorful dish that’ll have you wondering why you ever ordered takeout.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh or thawed if frozen)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 cup teriyaki sauce (look for one with less sugar if you’re watching your intake)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup broccoli florets (because we need our greens)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp ginger, grated (trust me, it makes a difference)

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant—don’t let them burn!
3. Toss in the mixed seafood, cooking for 2-3 minutes until just opaque. Tip: Overcooking seafood makes it rubbery, so keep an eye on it.
4. Add the sliced bell pepper and broccoli florets, stirring for another 2 minutes until they’re bright and slightly tender.
5. Pour in the teriyaki sauce, stirring to coat everything evenly. Let it simmer for 1-2 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, a splash of water can loosen it up.
6. Remove from heat and serve immediately. Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Gorgeously glossy and packed with umami, this stir fry is a testament to how simple ingredients can create something spectacular. Serve it over a bed of steamed rice or noodles for a meal that’s as satisfying as it is speedy.

Chili Lime Mixed Seafood Stir Fry

Ready to spice up your dinner routine? This Chili Lime Mixed Seafood Stir Fry is a vibrant, flavor-packed dish that comes together in no time. Perfect for those nights when you want something quick but don’t want to skimp on taste.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh or thawed frozen)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 red bell pepper, sliced (for that sweet crunch)
• 1 tbsp chili flakes (adjust if you’re not into too much heat)
• Juice of 2 limes (freshly squeezed makes all the difference)
• 1 tbsp honey (to balance the heat with a touch of sweetness)
• Salt, 1 tsp (I like to use sea salt for its clean taste)
• Fresh cilantro, chopped (for garnish—don’t skip this!)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and chili flakes, stirring for 30 seconds until fragrant—watch closely to avoid burning.
3. Toss in the mixed seafood, spreading it out in the skillet. Cook for 2 minutes without stirring to get a nice sear.
4. Flip the seafood and add the sliced red bell pepper. Cook for another 2 minutes until the seafood is opaque and the peppers are slightly softened.
5. Pour in the lime juice and honey, stirring to coat everything evenly. Let it simmer for 1 minute to thicken slightly.
6. Season with salt, then give it one final stir. Tip: Taste and adjust the seasoning now—sometimes a pinch more salt brings it all together.
7. Remove from heat and sprinkle with fresh cilantro. Tip: Let it sit for a minute before serving to let the flavors meld.

Mouthwatering doesn’t even begin to describe this dish. The seafood stays tender, the lime adds a zesty punch, and the chili gives it just the right amount of kick. Serve it over steamed rice or with a side of crusty bread to soak up all that delicious sauce.

Garlic Herb Mixed Seafood Stir Fry

Kick off your weeknight dinner with this Garlic Herb Mixed Seafood Stir Fry that’s as easy to make as it is delicious. You’ll love how the fresh herbs and garlic bring out the natural flavors of the seafood.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 4 cloves garlic, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 1/2 cup fresh basil, chopped (trust me, it makes a difference)
• 1/2 cup fresh parsley, chopped
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• Salt to taste (I like a generous pinch)
• 1 lemon, juiced (for that bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in the mixed seafood, spreading it out in a single layer. Let it cook undisturbed for 2 minutes to get a nice sear.
4. Stir the seafood and continue cooking for another 3 minutes, or until the shrimp are pink and the scallops are opaque.
5. Remove the skillet from heat and immediately stir in the basil, parsley, and lemon juice. Tip: The residual heat will wilt the herbs perfectly.
6. Season with salt to taste, giving it one final stir to combine everything evenly. Tip: Taste as you go to adjust the seasoning.

Out of the skillet, this stir fry is a vibrant mix of textures—tender seafood, crispy herbs, and a sauce that’s just the right amount of zesty. Serve it over a bed of steamed rice or with crusty bread to soak up all the delicious juices.

Orange Sesame Mixed Seafood Stir Fry

You’re in for a treat with this Orange Sesame Mixed Seafood Stir Fry—it’s a vibrant, flavorful dish that comes together in no time, perfect for those nights when you want something special without the fuss.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh or thawed if frozen)
• 2 tbsp sesame oil (toasted kind adds a deeper flavor)
• 1/4 cup orange juice (freshly squeezed is my go-to for that zesty kick)
• 2 tbsp soy sauce (low sodium lets you control the saltiness)
• 1 tbsp honey (for that perfect sweet balance)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp ginger, grated (fresh ginger adds a nice warmth)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 tbsp sesame seeds (for that crunchy finish)
• 2 green onions, sliced (for a pop of color and freshness)
• 1 tbsp olive oil (extra virgin is my favorite for stir-frying)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the mixed seafood to the skillet, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
3. Flip the seafood and cook for another 2 minutes. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Push the seafood to one side of the skillet. Add sesame oil, garlic, and ginger to the empty space. Sauté for 30 seconds until fragrant.
5. Stir in orange juice, soy sauce, honey, and red pepper flakes. Bring to a simmer and let it cook for 2 minutes, stirring occasionally.
6. Return the seafood to the center of the skillet, tossing to coat evenly with the sauce. Cook for another minute until everything is heated through. Tip: The sauce should thicken slightly but not too much—keep an eye on it.
7. Sprinkle with sesame seeds and green onions right before serving. Tip: Toasting the sesame seeds beforehand can add an extra layer of flavor.

Last but not least, this dish is all about the contrast—tender seafood, a sticky-sweet sauce with a hint of heat, and that crunch from the sesame seeds. Serve it over a bed of steamed rice or with a side of crisp veggies for a complete meal.

Miso Glazed Mixed Seafood Stir Fry

Ever find yourself staring into the fridge, wondering how to turn that mix of seafood into something spectacular? This miso glazed mixed seafood stir fry is your answer—quick, flavorful, and utterly satisfying.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh is best, but frozen works in a pinch)
• 2 tbsp white miso paste (I love the depth it adds, but yellow miso is a fine substitute)
• 1 tbsp honey (for that perfect sweet balance)
• 2 tbsp soy sauce (low sodium is my go-to, but use what you have)
• 1 tbsp sesame oil (toasted, if you’ve got it—adds a nutty flavor)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 inch ginger, grated (fresh makes all the difference)
• 1 tbsp vegetable oil (for stir-frying)
• 1 cup snap peas (for a crunchy contrast)
• 1 red bell pepper, sliced (adds color and sweetness)

Instructions

1. In a small bowl, whisk together the miso paste, honey, soy sauce, and sesame oil until smooth. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the garlic and ginger, stirring for 30 seconds until fragrant—don’t let them burn!
4. Toss in the mixed seafood, spreading it out in the pan. Cook for 2 minutes without stirring to get a nice sear.
5. Add the snap peas and red bell pepper, stirring everything together. Cook for another 3 minutes until the veggies are crisp-tender.
6. Pour the miso glaze over the seafood and veggies, stirring to coat evenly. Cook for 1 more minute until everything is glazed and heated through.

Combining the savory miso with the sweet honey creates a glaze that clings to every bite, while the snap peas add a refreshing crunch. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Peanut Sauce Mixed Seafood Stir Fry

Kickstart your dinner with this Peanut Sauce Mixed Seafood Stir Fry that’s as easy to make as it is delicious. You’ll love how the creamy peanut sauce coats every bite of seafood, making it a perfect weeknight meal that feels anything but ordinary.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh or thawed if frozen)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 cup smooth peanut butter (I like the natural kind for its pure taste)
• 2 tbsp soy sauce (low sodium lets you control the saltiness)
• 1 tbsp honey (for that perfect sweet balance)
• 1/2 cup coconut milk (the creamy kind adds richness)
• 1 red bell pepper, sliced (adds a nice crunch and color)
• 1 cup snap peas (because every stir fry needs some green)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Heat the olive oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant—don’t let it burn!
3. Toss in the mixed seafood, stirring occasionally, until just opaque, about 3-4 minutes. Tip: Overcooking makes seafood tough, so keep an eye on it.
4. Remove the seafood from the pan and set aside. In the same pan, add the peanut butter, soy sauce, honey, and coconut milk. Whisk together until smooth and heated through, about 2 minutes.
5. Add the red bell pepper and snap peas to the sauce, cooking for another 2 minutes until slightly softened but still crisp. Tip: Veggies should have a bit of bite for texture contrast.
6. Return the seafood to the pan, tossing everything together to coat in the sauce and heat through, about 1 minute. Tip: A final squeeze of lime juice can brighten up the flavors.

Perfectly balanced with a creamy, nutty sauce and tender seafood, this dish is a crowd-pleaser. Serve it over steamed rice or noodles for a complete meal that’ll have everyone asking for seconds.

Tom Yum Mixed Seafood Stir Fry

Vibrant flavors and a quick cooking time make this Tom Yum Mixed Seafood Stir Fry a weeknight winner. You’ll love how the tangy, spicy sauce clings to every bite of seafood.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, squid—I like to keep it varied for texture)
• 2 tbsp vegetable oil (a neutral oil works best here to let the flavors shine)
• 3 cloves garlic, minced (fresh is key for that punchy flavor)
• 1 tbsp tom yum paste (this is the flavor powerhouse, don’t skimp)
• 1 cup snap peas (for a crunchy contrast)
• 1 red bell pepper, sliced (adds sweetness and color)
• 1 can (13.5 oz) coconut milk (go for full-fat for creaminess)
• 1 tbsp fish sauce (it’s salty, umami magic)
• 1 lime, juiced (about 2 tbsp, adjust to your tang preference)
• 1/4 cup cilantro, chopped (for a fresh finish)

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and stir for 30 seconds until fragrant—don’t let it burn!
3. Toss in the mixed seafood and stir-fry for 2 minutes until just opaque. Tip: Overcooking seafood makes it rubbery, so keep an eye on it.
4. Push the seafood to one side, add the tom yum paste to the empty space, and let it sizzle for 10 seconds to release its aromas.
5. Mix the paste into the seafood, then add snap peas and red bell pepper. Stir-fry for another 2 minutes until veggies are crisp-tender.
6. Pour in the coconut milk and fish sauce, stirring to combine. Bring to a simmer and cook for 3 minutes to meld the flavors. Tip: Simmering too long can break the coconut milk, so keep it brief.
7. Remove from heat and stir in lime juice. Taste and adjust with more lime if needed.
8. Garnish with chopped cilantro before serving. Tip: Serving over steamed jasmine rice soaks up all the delicious sauce.

Unbelievably, this dish comes together in under 15 minutes. The seafood stays tender, the veggies crisp, and the sauce is a perfect balance of spicy, sour, and creamy. Try it with a side of crispy wonton strips for an extra crunch.

Pineapple Mixed Seafood Stir Fry

You’re going to love this Pineapple Mixed Seafood Stir Fry—it’s a tropical twist on your weeknight dinner that’s both refreshing and satisfying. Perfect for when you’re craving something light yet flavorful.

Ingredients

• 1 cup fresh pineapple chunks (trust me, fresh makes all the difference)
• 1 lb mixed seafood (shrimp, scallops, and squid are my favorites for this)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (because more garlic is always better)
• 1/2 cup bell peppers, sliced (I like a mix of colors for vibrancy)
• 1 tbsp soy sauce (low sodium works great here)
• 1 tsp ginger, grated (fresh ginger adds a nice zing)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1/4 cup green onions, chopped (for that fresh finish)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant—be careful not to burn them.
3. Toss in the mixed seafood, cooking for 2-3 minutes until just opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the bell peppers and pineapple chunks, stirring for another 2 minutes until the peppers soften slightly.
5. Pour in the soy sauce and sprinkle red pepper flakes, stirring everything together for 1 minute to coat evenly. Tip: Taste as you go to adjust the seasoning.
6. Remove from heat and garnish with chopped green onions. Tip: Let it sit for a minute before serving to let the flavors meld.

Vibrant and bursting with flavors, this stir fry offers a delightful contrast between the sweet pineapple and the savory seafood. Serve it over a bed of jasmine rice or alongside a crisp salad for a complete meal.

Wasabi Mayo Mixed Seafood Stir Fry

Did you ever have one of those days where you crave something spicy, creamy, and packed with seafood? That’s exactly where this Wasabi Mayo Mixed Seafood Stir Fry comes in—it’s a game-changer for your weeknight dinners.

Ingredients

• 1 lb mixed seafood (think shrimp, scallops, and squid—fresh or thawed works)
• 2 tbsp wasabi mayo (homemade or store-bought, but go for the one with a kick)
• 1 tbsp soy sauce (I swear by the low-sodium kind for better control)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 cup bell peppers, sliced (I love the color mix of red and yellow)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 1 tsp ginger, grated (keep a knob in the freezer for moments like this)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers—about 1 minute.
2. Add the garlic and ginger, stirring for 30 seconds until fragrant. Don’t let them burn!
3. Toss in the bell peppers, cooking for 2 minutes until they start to soften but still have a crunch.
4. Push the veggies to one side, add the mixed seafood, and cook for 3 minutes, flipping halfway. The shrimp should turn pink, and the scallops opaque.
5. Lower the heat to medium, stir in the wasabi mayo and soy sauce, coating everything evenly. Cook for another minute to meld the flavors.
6. Remove from heat immediately to prevent the seafood from overcooking—trust me, it makes a difference.

Forget boring stir-fries; this one’s creamy with a punch, and the seafood stays perfectly tender. Serve it over a bed of steamed rice or, for a low-carb option, spiralized zucchini. Either way, it’s a win.

Balsamic Glazed Mixed Seafood Stir Fry

Kick off your weeknight dinner with this balsamic glazed mixed seafood stir fry that’s as easy to make as it is delicious. You’ll love how the tangy balsamic glaze complements the sweetness of the seafood, making every bite a perfect balance of flavors.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 3 cloves garlic, minced (fresh is always best)
• 1/4 cup balsamic vinegar (look for a good quality one)
• 2 tbsp honey (for that perfect sweetness)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt to taste (I like to use sea salt for its texture)
• 1/4 cup chopped fresh basil (adds a lovely freshness)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Toss in the mixed seafood, spreading it out in the skillet. Cook for 2 minutes without stirring to get a nice sear.
4. Stir the seafood and cook for another 2 minutes until almost done. Tip: The scallops should be opaque, and the shrimp pink.
5. Pour in the balsamic vinegar and honey, stirring to coat the seafood evenly. Let it simmer for 2 minutes until the glaze thickens slightly. Tip: The glaze should coat the back of a spoon.
6. Season with salt to taste and sprinkle with fresh basil right before serving.

Amazingly, this dish comes together in under 15 minutes, offering a delightful mix of textures from the tender seafood to the sticky glaze. Serve it over a bed of fluffy rice or with crusty bread to soak up all that delicious sauce.

Maple Soy Mixed Seafood Stir Fry

You know those nights when you want something quick, flavorful, and a little fancy? This maple soy mixed seafood stir fry is your answer. It’s a breeze to whip up and packs a punch of umami with a sweet twist.

Ingredients

• 1 lb mixed seafood (like shrimp, scallops, and squid—fresh or thawed works)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp pure maple syrup (the real deal makes all the difference)
• 2 cloves garlic, minced (freshly minced gives the best flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup bell peppers, sliced (I love using a mix of colors for vibrancy)
• 1/2 cup snap peas (for that perfect crunch)
• 1 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant—watch closely to avoid burning.
3. Toss in the mixed seafood, stirring occasionally, until just opaque, about 3-4 minutes.
4. Throw in bell peppers and snap peas, cooking for another 2 minutes until veggies are crisp-tender.
5. Pour in soy sauce and maple syrup, stirring to coat everything evenly. Let it simmer for 1 minute to thicken slightly.
6. Remove from heat immediately to prevent overcooking the seafood.

Dig into this stir fry and you’ll love the tender seafood against the crisp veggies, all glazed in that sticky, sweet-salty sauce. Serve it over steamed rice or noodles for a complete meal that feels anything but ordinary.

Cajun Spiced Mixed Seafood Stir Fry

Ever find yourself staring into your fridge, wondering how to turn that mix of seafood into something spectacular? This Cajun Spiced Mixed Seafood Stir Fry is your answer—quick, flavorful, and packed with that Southern kick.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—I love the variety)
• 2 tbsp Cajun seasoning (homemade or store-bought, but go for the spicy kind if you can handle it)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 red bell pepper, sliced (for that sweet crunch)
• 1 yellow onion, sliced (because every stir fry needs onion)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1/2 cup chicken broth (low sodium keeps it healthier)
• 1 tbsp lemon juice (freshly squeezed, please)
• Salt to taste (but honestly, the Cajun seasoning does most of the work)

Instructions

1. In a large bowl, toss the mixed seafood with Cajun seasoning until evenly coated. Let it sit for 10 minutes—this marination is key for flavor.
2. Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers—that’s when you know it’s ready.
3. Add the sliced bell pepper and onion to the skillet. Stir-fry for 3 minutes until they start to soften but still have a bite.
4. Toss in the minced garlic and stir for 30 seconds until fragrant—don’t let it burn!
5. Push the veggies to one side of the skillet. Add the seasoned seafood in a single layer. Let it cook undisturbed for 2 minutes to get a nice sear.
6. Flip the seafood pieces and cook for another 2 minutes. They should be just opaque—overcooking makes them rubbery.
7. Pour in the chicken broth and lemon juice. Stir everything together and let it simmer for 2 minutes to meld the flavors.
8. Give it a quick taste and add salt if needed, though the Cajun seasoning usually covers it.

Serve this vibrant stir fry over a bed of steamed rice or with crusty bread to soak up the sauce. The seafood stays juicy, the veggies crisp, and the Cajun spice brings just the right amount of heat. So good, you’ll forget it only took minutes to make!

Mediterranean Mixed Seafood Stir Fry

Got a craving for something light yet packed with flavor? This Mediterranean Mixed Seafood Stir Fry is your go-to. It’s quick, easy, and brings the ocean’s bounty right to your plate.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid work great here—fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for that perfect sauté)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup cherry tomatoes, halved (they add a sweet pop of flavor)
• 1/2 cup Kalamata olives, pitted (for that authentic Mediterranean touch)
• 1 tbsp lemon juice (freshly squeezed, please—it makes all the difference)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt to taste (I like to use sea salt for a bit of crunch)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering—about 2 minutes.
2. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the mixed seafood, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
4. Flip the seafood and add the cherry tomatoes and Kalamata olives. Cook for another 3 minutes, stirring occasionally. Tip: The tomatoes should just start to soften.
5. Drizzle with lemon juice and sprinkle with salt. Give everything a final stir and cook for 1 more minute. Tip: The lemon juice brightens up the dish, so don’t skip it.

Vibrant and bursting with flavors, this stir fry is a celebration of the sea. Serve it over a bed of fluffy couscous or with crusty bread to soak up all the delicious juices.

Conclusion

Just like that, you’ve got 21 mouthwatering mixed seafood stir-fry recipes to spice up your mealtime! Whether you’re craving something spicy, sweet, or savory, this roundup has it all. We’d love to hear which recipes you try and adore—drop a comment with your favorites. Don’t forget to share the love (and this article) on Pinterest for fellow seafood enthusiasts to discover. Happy cooking!