Marinated Shrimp, Scallop and Caper Salad with Sher

Name: Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1/2 cup olive oil; 3/4 pound large uncooked shrimp, peeled, deveined; 3/4 pound bay scallops; 3 1/2 tablespoons Sherry wine vinegar or red wine vinegar; 1 1/2 teaspoons minced garlic; 1/2 teaspoon dried crushed red pepper; 1/2 medium-size red onion, sliced; 1/3 cup drained capers; 8 cups mixed baby greens; 3 medium tomatoes, sliced; 1 large avocado, peeled, pitted, sliced

Servings: persons

1 tablespoon plus 1/2 cup olive oil
3/4 pound large uncooked shrimp, peeled, deveined
3/4 pound bay scallops
3 1/2 tablespoons Sherry wine vinegar or red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried crushed red pepper
1/2 medium-size red onion, sliced
1/3 cup drained capers
8 cups mixed baby greens
3 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

1
Heat 1 tablespoon oil in heavy large skillet over high heat.
2
Add shrimp to skillet; saute 2 minutes.
3
Add scallops and season with salt and pepper; saute just until cooked through, about 1 minute.
4
Transfer to bowl; cool.
5
Drain off juices.
6
Whisk vinegar, garlic and crushed red bell pepper in small bowl.
7
Whisk in 1/2 cup oil.
8
Season with salt and pepper.
9
Add to shrimp mixture.
10
Mix in onion and capers.
11
Chill at least 1 hour or up to 3 hours, tossing occasionally.
12
Place greens in large bowl.
13
Drizzle with some dressing from shrimp mixture atop greens.
14
Using slotted spoon, arrange shrimp mixture atop greens.
15
Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon plus 1/2 cup olive oil, 3/4 pound large uncooked shrimp, peeled, deveined, 3/4 pound bay scallops, 3 1/2 tablespoons Sherry wine vinegar or red wine vinegar, and more.

Yes, Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions