Stir-Fried Thai Seafood Bucket with Lemongrass and Chili
A vibrant Thai seafood stir-fry featuring shrimp, squid, and mussels tossed with fragrant lemongrass, fresh chili, and aromatic herbs. This thai-inspired seafood ready in about 20 minutes pairs peeled and deveined shrimp, squid rings, cleaned mussels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, peeled and deveined shrimp
- 6 oz squid rings
- 8 oz, cleaned mussels
- 1, finely sliced lemongrass stalk
- 2, thinly sliced red Thai chili
- 4, minced garlic cloves
- 2 tbsp fish sauce
- 1 tbsp, grated palm sugar
- 2 tbsp, freshly squeezed lime juice
- 2, thinly sliced shallots
- 1/4 cup, chopped cilantro leaves
- 3 tbsp vegetable oil
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves, 1 finely sliced lemongrass stalk, and 2 thinly sliced red Thai chilies; stir-fry for 1 minute until fragrant and aromatic.
- Step 2: Add 8 oz shrimp, 6 oz squid rings, and 8 oz mussels to the wok. Stir-fry for 3-4 minutes until the seafood turns opaque and mussels open, stirring frequently.
- Step 3: Stir in 2 tbsp fish sauce and 1 tbsp grated palm sugar, cooking for another 1-2 minutes until the sugar dissolves and coats the seafood.
- Step 4: Remove from heat and toss with 2 tbsp freshly squeezed lime juice, 2 thinly sliced shallots, and 1/4 cup chopped cilantro leaves. Serve immediately with steamed jasmine rice or as a vibrant seafood platter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Thai Seafood Bucket with Lemongrass and Chili take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Thai Seafood Bucket with Lemongrass and Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Stir-Fried Thai Seafood Bucket with Lemongrass and Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Thai Seafood Bucket with Lemongrass and Chili for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Thai Seafood Bucket with Lemongrass and Chili?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
