Ginger-Marinated Shrimp and Scallops

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 17%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.2g
  • Carbohydrate: 1.4g
  • Fiber: 0.0g
  • Cholesterol: 157mg
  • Iron: 0.0mg
  • Sodium: 309mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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