by Melissa Clark
Done in less than 30 minutes, this wonderfully simple recipe takes advantage of the quick caramelization that roasting brings to both vegetables and shrimp. And cleanup is a snap, since you need only one pan.
Per serving: 318 calories, 2g saturated fat, 17g carbohydrates, 29g protein, 6g fiber, 533mg sodium
by Marie Caratozzolo
This easy one-pot rice dish highlights succulent shrimp and scallops, with only a few other basic ingredients. You'll achieve deep flavor in less than 30 minutes of cooking.
Per serving: 447 calories, 2.5g fat, 64.5g carbohydrates, 38.5g protein, 2.5g fiber, 375mg sodium
by Deborah Madison
Tofu and shrimp combine in this slightly more labor-intensive recipe inspired by Indian cuisine. Turmeric and ginger brighten up the vegetables and proteins, served over rice.
Per serving: 465 calories, 2g saturated fat, 57g carbohydrates, 23g protein, 5g fiber, 409mg sodium
by Rocco DiSpirito
When cooking live clams, the easiest way to make sure there's no sand or grit in the shells is by "chipping" them: letting them sit in cold water for an hour with a few tablespoons of cornmeal. Then they'll be ready to use in this Japanese-inspired recipe.
Per serving: 166 calories, 0g saturated fat, 14g carbohydrates, 17g protein, 2g fiber, 399mg sodium
by Rick Bayless
This recipe is much like a deconstructed guacamole, plus shrimp. Creamy avocado, crunchy white onion, ripe tomato, lime, chile and cilantro make it a la Mexicana. Serve this salad within an hour or two of making it, and keep it in the fridge until you're ready to serve. It's tasty as a taco filling, too.
Per serving: 76 calories, 1g saturated fat, 4g carbohydrates, 8g protein, 2g fiber, 312mg sodium
by Victoria Blashford-Snell and Brigitte Hafner
This might not be a go-to recipe for a casual dinner at home, but if you want an easy and delightful appetizer for small party, consider these scallop crostini. Cook the scallops no more than two minutes on each side: You just want them seared and barely cooked through (they'll get rubbery if overcooked). Pesto and sun-dried tomato paste are rich and acidic foils to the scallops' tender sweetness.
Per serving: 132 calories, 1g saturated fat, 16g carbohydrates, 4g protein, 217mg sodium
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