Ginger-Marinated Shrimp and Scallops

Recipe from

Oxmoor House

Recipe Time

Cook: 2 Minutes

Nutritional Information

Calories 109
Caloriesfromfat 17 %
Fat 2.1 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.2 g
Carbohydrate 1.4 g
Fiber 0.0 g
Cholesterol 157 mg
Iron 0.0 mg
Sodium 309 mg
Calcium 0.0 mg


6 unpeeled large fresh shrimp
3 cups water
2 ounces bay scallops
2 1/2 tablespoons rice wine vinegar
1 tablespoon finely chopped green onions
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 cup shredded fresh spinach


Peel and devein shrimp, leaving tails intact. Bring water to a boil in a small saucepan. Add shrimp and scallops; cook 2 minutes or until shrimp turns pink. Drain well, and set aside.

Combine vinegar and next 5 ingredients in a small heavy-duty, zip-top plastic bag; add shrimp and scallops. Seal bag, and shake until seafood is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

Remove seafood from marinade, reserving marinade. Place 1/2 cup spinach on each serving plate. Arrange shrimp and scallops evenly on spinach. Drizzle with marinade.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995