Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°F. In a 3-qt. baking dish, toss the shrimp with the oil, lemon juice, garlic, salt, and pepper to taste. Roast until the shrimp are opaque and cooked through, 5 to 8 minutes.

  • Place the spinach in a large bowl. Add the hot shrimp and their juices and toss, letting the heat from the shrimp gently wilt the greens. Divide the mixture among plates and sprinkle with the toasted breadcrumbs and parsley. Serve with lemon wedges.

Nutrition Facts

251 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 238 mg cholesterol; 486 mg sodium. 432 mg potassium; 15 g carbohydrates; 2 g fiber; 1 g sugar; 34 g protein; 0 g trans fatty acid; 3829 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 114 mcg folate; 0 mcg vitamin b12; 155 mg calcium; 3 mg iron;