Stir-Fried Thai Seafood Bucket with Lemongrass and Chili

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Thai seafood stir-fry featuring shrimp, squid, and mussels tossed with fragrant lemongrass, fresh chili, and aromatic herbs. This Thai-inspired seafood recipe, ready in about 20 minutes, pairs shrimp, squid rings, 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.

Prep: 10 min Cook: 10 min Serves 2 Thai cuisine 320 cal/serving

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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

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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.