Ingredients

• 3 tablespoons olive oil
• 3 green onions, chopped
• 10 uncooked medium shrimp, peeled and deveined
• 6 sea scallops
• 2 (17.5 ounce) cans coconut water
• 6 mushrooms, thinly sliced
• 2 baby zucchini, sliced thinly
• 1/4 cup pickled jalapeno peppers
• 4 teaspoons yellow curry powder
• 1 tablespoon salt
• 1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
• 1 dash sriracha sauce

Instructions

1. Heat olive oil in a skillet over medium heat. Add green onion; cook and stir until wilted, about 2 minutes. Add shrimp and scallops; cook until they begin to turn opaque, about 2 minutes more. Pour in coconut water; bring to a boil. Stir in mushrooms, zucchini, jalapeno peppers, curry powder, salt, bouillon, and sriracha sauce; cook until flavors blend, 5 to 10 minutes more.