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Honey-Ginger Shrimp
with Spicy Marinated Cucumber & Radishes
25 MIN
+$5.95/serving
2 Servings
From the Test Kitchen
In this dish, our shrimp get a sweet and salty kick from a marinade of honey, ginger and sesame oil. Crunchy marinated cucumbers and radishes tossed with diced jalapeño pepper add a burst of refreshing flavor and thrilling heat. It's all topped off with a simple garnish of crispy onions.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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10 oz Sea Scallops
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½ cup Long Grain White Rice
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1 Tbsp Honey
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1 Piece Ginger
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2 Persian Cucumbers
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3 oz Radishes
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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1 Tbsp Sugar
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⅓ cup Crispy Onions
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1 Jalapeño Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & start the glaze
Meanwhile, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a separate bowl; add the honey (kneading the packet before opening), sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
3
Marinate the vegetables
In a bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Transfer to the bowl of sliced cucumbers and radishes; add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the scallops & serve your dish
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the scallops, 1 to 2 minutes, or until lightly browned, coated, and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables and cooked scallops (including any glaze from the pan). Garnish with the crispy onions. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & start the glaze
Meanwhile, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a separate bowl; add the honey (kneading the packet before opening), sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
3
Marinate the vegetables
In a bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Transfer to the bowl of sliced cucumbers and radishes; add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the scallops & serve your dish
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the scallops, 1 to 2 minutes, or until lightly browned, coated, and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables and cooked scallops (including any glaze from the pan). Garnish with the crispy onions. Enjoy!
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