AuthorZFKCategory, DifficultyIntermediate

Baked Shrimp Scampi

Yields4 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 lb raw (31-40 count) peeled and deveined shrimp, thawed if necessary
 2 tbsp olive oil
 1 tbsp 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 tbsp fresh lemon juice
 1 tbsp dried Italian seasoning
 1 tsp lemon zest
 17.60 oz ready to serve red quinoa & brown rice

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.

Ingredients

 1 lb raw (31-40 count) peeled and deveined shrimp, thawed if necessary
 2 tbsp olive oil
 1 tbsp 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 tbsp fresh lemon juice
 1 tbsp dried Italian seasoning
 1 tsp lemon zest
 17.60 oz 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.

Baked Shrimp Scampi
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