Seafood Salad with Grapefruit Vinaigrette


  • 1/2 cup Ocean Spray® 100% Grapefruit Juice
  • 2 tablespoons pineapple juice
  • 1 tablespoon oil
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon shredded lemon peel
  • 1/8 teaspoon garlic powder
  • pinch white pepper
  • pinch ground ginger
  • 16 uncooked, shelled and deveined large shrimp with tails left on (about 3/4 pound)
  • 12 sea scallops (about 3/4 pound)
  • 2 tablespoons sliced green onions
Nutrition InfoNutritional Info


Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors.

Preheat broiler. Line a rimmed baking sheet with foil.

Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once.

Place cooked seafood in a medium bowl; cover and refrigerate until cold.

To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs.

*Yield: 4 servings Vinaigrette yields about 3/4 cup.

Per Serving: Cal. 210 (11%DV), Fat Cal. 54, Pro. 32g (64%DV), Carb. 6g (2%DV), Fat 6g (9%DV), Chol. 157mg (52%DV), Sod. 272mg (11%DV), Vit. A 60RE (5%DV), Vit. C 13mg (23%DV), Vit. E 2mg (11%DV), Calcium 76mg (8%DV), Iron 2mg (14%DV), Folate 21Ug (5%DV), Zinc 2mg (12%DV), Pot. 459mg (13%DV), Dietary Exchange: Meat 4


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