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Crispy Tuscan Shrimp Scampi Bake

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Total Time (minutes)
29
Difficulty
1
Servings
4
Ingredients
12
Total Prep Time: 15 minutes
Calories Per Serving: 298
Nutrients

Nutrition Facts

1½ cups

Amount per serving
Calories 298 Calories from fat: 152
% Daily Value*
Fat 17 g 22 %
Saturated 3 g 14 %
Trans 0 g
Polyunsaturated Fat 5 g %
Monounsaturated Fat 8 g %
Cholesterol 142 mg 47 %
Sodium 662 mg 29 %
Potassium 399 mg 9 %
Carbohydrate 20 g 7 %
Fiber 2 g 7 %
Sugars 2 g
Protein 17 g
Vitamin A 20 %
Vitamin C 20 %
Calcium 10 %
Iron 10 %
Vitamin E 20 %
Thiamin 15 %
Vitamin B6 15 %
Phosphorus 25 %
Magnesium 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • Nonstick cooking spray
  • 1 pound raw 31-40 count peeled and deveined shrimp
  • ½ DOLE® Lemon, zested and juiced (about 1½ teaspoons zest and 2 tablespoons juice)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3 cups DOLE® Baby Spinach
  • ⅓ cup chopped sun-dried tomatoes in oil, drained
  • ¼ cup chopped DOLE® Red Onion
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 425°F. Spray 8-inch square baking dish with nonstick cooking spray. Toss shrimp, lemon zest and juice, and 1½ teaspoons oil in a medium bowl; let stand 10 minutes.
  2. Stir garlic, spinach, tomatoes, onion, salt and pepper in a second medium bowl. Stir breadcrumbs, cheese and remaining 1½ teaspoons oil in a small bowl.
  3. Place shrimp in prepared dish; top with spinach mixture and breadcrumb mixture. Bake 14 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°F. Makes about 6 cups.
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Crispy Tuscan Shrimp Scampi Bake Prep Time:15 minutes Cook time:29 minutes Serves: 4
Nutrition facts: 298 Calories, 17 grams fat
Ingredients: Nonstick cooking spray, 1 pound raw 31-40 count peeled and deveined shrimp, ½ DOLE® Lemon, zested and juiced (about 1½ teaspoons zest and 2 tablespoons juice), 1 tablespoon olive oil, 2 garlic cloves, minced, 3 cups DOLE® Baby Spinach, ⅓ cup chopped sun-dried tomatoes in oil, drained, ¼ cup chopped DOLE® Red Onion, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, Directions:Preheat oven to 425°F. Spray 8-inch square baking dish with nonstick cooking spray. Toss shrimp, lemon zest and juice, and 1½ teaspoons oil in a medium bowl; let stand 10 minutes.Stir garlic, spinach, tomatoes, onion, salt and pepper in a second medium bowl. Stir breadcrumbs, cheese and remaining 1½ teaspoons oil in a small bowl.Place shrimp in prepared dish; top with spinach mixture and breadcrumb mixture. Bake 14 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°F. Makes about 6 cups.