Crispy Tuscan Shrimp Scampi Bake
![Crispy Tuscan Shrimp Scampi Bake](/-/media/project/dole/recipe-images/crispy-tuscan-shrimp-scampi-bake_9000_6000.jpg?h=960&w=1440&rev=9c99df7b8b7448f89bf430ed88203a6a&hash=5D501E7AC2835475E46D348975236B5A)
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.