Asian Shrimp and Scallop Cocktail with Sweet Chili Sriracha Cocktail Sauce

Poach some shrimp and scallops in a delicious, Asian broth and dip in a Sweet Chili Sriracha Cocktail sauce for healthy appetizer.

Love this twist on shrimp cocktail!  aAsian Shrimp Scallop Cocktail with Sweet Chili Sriracha Cocktail Sauce, Low Calorie, Low Fat - Repin for later

The story of the accidental recipe.

It all started one New Years Eve Day.  Fondue was on the menu but to combat the luxury of a cheese and chocolate fondue, the foodies decided to use a broth based fondue for the main course.  They didn’t want any boring broth but one supercharged with flavor to compliment the shrimp and scallops they were going to lovingly cook in this broth.  The wife foodie needed a little help getting everything done, so she recruited the husband foodie to help.  After adding some stock to the pot, she asked him to dress it up with some Asian flavors.  He threw in a little bit of this and a little bit of that and declared to have made an excellent fondue broth.

The wife foodie carried on busily preparing and plating the rest of the food.  All the foodies settled down to enjoy their feast.  First was the ooey, gooey cheese fondue.  (sorry not a healthy recipe so I won’t be sharing it)  Next it was time for the Asian broth with shrimp and scallops.  All the foodies speared pieces of seafood and placed them in the broth to cook.  Wow!  Flavor explosion.  The broth added a subtle Asian flavor to the delicate seafood.  After they ate their fill, they realized they still had quite a bit of fish left. So they threw it in the broth to cook and planed to enjoy it the next day.

Love this twist on shrimp cocktail!  aAsian Shrimp Scallop Cocktail with Sweet Chili Sriracha Cocktail Sauce, Low Calorie, Low Fat - Repin for later

 

New Years Day came and the foodies took out their now cold shrimp and scallops out to enjoy as a healthy appetizer for the first day of the New Year. Their spin on a shrimp cocktail was a big hit. They enjoyed dipping the perfectly cooked (could it not be perfectly cooked in a story) seafood in some sauces and the idea for this recipe was born.

Shrimp cocktail has never been one of my favorite appetizers, which is a shame since it is fairly healthy. It was always boring to me unless I had a remoulade to dip in. Remoulade kind of defeats the purpose of having healthy seafood though. Since it is mayonnaise based, the calories can get out of hand. This twist saved shrimp cocktail for me. Oh and let me tell you, cooking the seafood in the broth makes an incredible soup base. Oh yes! Do not throw away the poaching liquid. Freeze it! I made it into a soup recipe that I’ll share another time.

Love this twist on shrimp cocktail!  aAsian Shrimp Scallop Cocktail with Sweet Chili Sriracha Cocktail Sauce, Low Calorie, Low Fat - Repin for later

 

Shrimp and scallops can get a little expensive so I love the idea of this for Valentine’s Day. Feel free to cut down on the amount of seafood, if you are making it for 2. Make all of the broth and freeze it when you are done. Don’t forget, freeze the broth!  Asian Shrimp and Scallop Cocktail would also make an elegant appetizer for a dinner party. You can serve them in individual little cups. The pretty green cups in the pictures are for saki. While I don’t drink saki;I love the cups. They were a present from my in-laws and I have been wanting to use them.  Sometimes you just have to build a recipe around a pretty serving dish.  You could use any little bowl or cup.  They are so popular now.  I also love this for a bridal party or Mother’s Day.  It looks fancy but is quick and easy.  Try this “accidental” recipe and let me know what you think.

 

Love this twist on shrimp cocktail!  aAsian Shrimp Scallop Cocktail with Sweet Chili Sriracha Cocktail Sauce, Low Calorie, Low Fat - Repin for later

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Follow me on Pinterest Christie@Food Done Light

Yields 10 servings

Asian Shrimp and Scallop Cocktail with Sweet Chili Sriracha Cocktail Sauce

15 minPrep Time

26 minCook Time

1 hr, 50 Total Time

Save RecipeSave Recipe

Ingredients

  • 4 cups low sodium, fat-free chicken broth
  • 4 cups low sodium vegetable broth
  • ½ inch thinly sliced ginger
  • 3 garlic cloves, smashed
  • 1 lemongrass stalk, cut into 1 inch pieces or 1 tbsp. lemongrass paste
  • 1 lb. large shrimp, deveined (shells on or off is optional)
  • 1 lb. large scallops
  • Sweet Chili Cocktail Sauce
  • ¼ cup ketchup. (I prefer an organic or natural with no high fructose corn syrup)
  • ¼ cup Asian sweet chili sauce
  • ½ to 1 tsp. sriracha
  • 1 tsp. fresh grated ginger

Instructions

  1. In a large pot, bring to a boil chicken broth, vegetable broth, ginger, garlic and lemongrass. Reduce to a simmer for 20 minutes.
  2. Take out ginger, garlic and lemongrass.
  3. Have a large bowl filled with water and ice ready.
  4. Put shrimp into simmering liquid and cook for about 3 minutes or until pink.
  5. Using a slotted spoon take shrimp out of hot liquid and put into water bath.
  6. Repeat steps 4 and 5 with scallops.
  7. When seafood is cold, take out of water bath and place on a plate covered with paper towel. Dry the seafood well and put in the refrigerator for an hour or so.
  8. To make cocktail sauce, mix together all ingredients in a small bowl. Refrigerate for 30 minutes.
  9. Do not throw out the cooking liquid. It will be a delicious broth. Freeze it. I’ll have a soup recipe with it later.

Notes

Nutritional value per serving: Cal 91/Fat 1 gram/Carbs 6 grams/Fiber 0 grams/Protein 14 grams

7.8.1.2
179
https://fooddonelight.com/asian-shrimp-scallop-cocktail/
Happy Healthy Eating,

Christie

But wait, there’s more. Check out these deliciously, healthy seafood recipes:

 

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Comments

  1. Chris @ The Café Sucré Farine says
    Looks and sounds just scrumptious!!
  2. Laura Harris says
    love me some shrimp cocktail!! this is genius!

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