Maple Sautéed Shrimp and Scallops in a Sweet and Sour Sauce

Fish and Seafood / Recipes with Maple Syrup

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2 portions
Metric Imperial


  • 5 to 6 large, unshelled shrimps (devein by inserting scissors into the back of the shell)
  • 6 to 7 scallops
  • 2 tablespoons oil
  • 1 to 1 1/2 tablespoon maple syrup (Dark)

For the sauce

  • 3 tablespoons vinegar
  • 3 tablespoons fish sauce
  • 1 clove garlic minced
  • 1 piece of raw ginger minced
  • 2 red peppers (seeds removed, minced)
  • 4 stalks of cilantro minced
  • 1 1/2 to 2 tablespoons maple syrup (Amber)
  • Mint, herbs as desired


  1. Heat a frying pan and add the oil, then pan-fry the shrimp and scallops.
  2. Add a little maple syrup and pan-fry to a golden brown. If there is too much liquid, remove the shrimp and scallops, reduce the liquid, and pour over the shellfish.
  3. Garnish with mint sprigs and cilantro.
  4. The vinegar in the sauce may be replaced with lemon juice or other citrus juices.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.