Surf and Turf Stir-Fry Bowls with Sweet Soy Glaze and Spicy Mayo

This surf-and-turf stir-fry brings together seared lamb and succulent shrimp with a colorful medley of bell pepper, snap peas, zucchini and carrots. Tossed with fluffy jasmine rice and a savory stir-fry sauce, it’s a quick and satisfying dinner that feels both indulgent and fresh.

Finish each bowl with a drizzle of sweet soy glaze, a swirl of spicy sriracha mayo and a sprinkle of sesame seeds and scallion greens for crunch and brightness. Ready in about 40 minutes, it’s perfect for a weeknight treat or a casual dinner party.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

3 ounce Stir-Fry SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until Step 4.
2. While rice cooks, wash and dry produce. Trim scallions and slice whites into 2-inch batons; thinly slice greens. Halve, core and cut bell pepper into ½-inch pieces. Remove strings from snap peas if necessary. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. In a small bowl, combine mayonnaise and Sriracha. Set aside.
3. Pat lamb chops very dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add lamb and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer lamb to a cutting board to rest. Wipe out pan.
4. Uncover rice (this allows it to dry out a bit before using in Step 6). Heat a large drizzle of oil in pan used for lamb over medium-high heat. Add scallion whites and bell pepper; cook, stirring frequently, until veggies begin to soften, 2-3 minutes. Season with salt and pepper. Add snap peas, zucchini and carrots; cook, stirring, until veggies are browned and tender, 2-3 minutes more.
5. Meanwhile, rinse shrimp under cold water; pat dry with paper towels. Add a drizzle of oil to pan with veggies. Add shrimp; cook until opaque and cooked through, 2-4 minutes. Season with salt and pepper. (For 4 servings, cook veggies and shrimp in separate large pans or in batches.)
6. To pan with veggies and shrimp, stir in rice and stir-fry sauce. Cook until everything is coated in sauce, 1-2 minutes. Taste and season with salt and pepper if desired.
7. Thinly slice lamb against the grain. Divide stir-fry between plates. Top with lamb, spicy mayo, sweet soy glaze, sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of lamb?

Yes, you can substitute lamb with beef steak or chicken breast. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

You can mix 2 tablespoons soy sauce with 2 tablespoons honey or brown sugar as a substitute.

Is this recipe gluten-free?

The recipe contains soy sauce and stir-fry sauce which typically have wheat. Use tamari or gluten-free soy sauce to make it gluten-free.