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Baked Shrimp Scampi

Baked Shrimp Scampi

Prep time: 10 minutes
Bake Time: 12 minutes
Serves: 4


  • 1 pound raw 31-40 count peeled and deveined shrimp, thawed if necessary
  • 2 tablespoons olive oil
  • 1 tablespoon dry white wine (or 1½ teaspoons each fresh lemon juice and water)
  • 2 garlic cloves, minced
  • 1 Roma tomato, chopped
  • 1 small shallot, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried Italian seasoning
  • ½ teaspoon lemon zest
  • 2 packages (8.8 ounces each) ready to serve red quinoa & brown rice

Directions:

  1. Preheat oven to 425°. Spray 2-quart baking dish with cooking spray. In medium bowl, toss shrimp, 1 tablespoon oil and wine; let stand 10 minutes.
  2. In medium bowl, stir garlic, tomato, shallot, lemon juice, seasoning, lemon zest, remaining 1 tablespoon oil, ⅛ teaspoon salt and ¼ teaspoon pepper.
  3. Transfer shrimp to prepared dish; top with tomato mixture. Bake 12 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.
  4. Cook rice as label directs; serve shrimp scampi over quinoa and brown rice.

Per serving: 348 Calories, 11g Fat (1g Saturated), 195mg Cholesterol, 550mg Sodium, 37g Carbohydrates, 7g Fiber, 1g Sugars, 0g Added Sugars, 31g Protein

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