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Baked Stuffed Shrimp

Diet.Chef's picture
  Trimmed spinach 8 Ounce, washed (1 Package)
  Vegetable cooking spray 1 Tablespoon
  Olive oil 2 Teaspoon
  Finely chopped mushrooms 1 Cup (16 tbs)
  Minced shallot 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)
  Minced basil 2 Tablespoon
  Hot sauce 1⁄2 Teaspoon
  Unpeeled jumbo shrimp 16
  Lemon juice 1 Tablespoon

Cook spinach in a small amount of boiling water 1 minute.
Drain well; chop spinach, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add chopped mushrooms and minced shallot; saute 5 minutes or until tender.
Add spinach, and cook over medium heat 5 minutes, stirring frequently.
Remove from heat; stir in 1/4 cup Parmesan cheese, basil, and hot sauce.
Set aside.
Peel and devein shrimp, leaving tails intact.
Butterfly shrimp.
Brush shrimp with lemon juice.
Top each shrimp with 1 tablespoon plus 1 teaspoon spinach mixture.
Place shrimp on a baking sheet coated with cooking spray.
Sprinkle remaining 2 tablespoons Parmesan cheese over spinach mixture.
Bake at 350° for 14 to 15 minutes or until shrimp turn pink.
Transfer shrimp to a serving platter, and serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2207 Calories from Fat 654

% Daily Value*

Total Fat 73 g113%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 2233.6 mg744.5%

Sodium 3780.4 mg157.5%

Total Carbohydrates 39 g13.1%

Dietary Fiber 6.4 g25.6%

Sugars 3.7 g

Protein 334 g667.3%

Vitamin A 525.9% Vitamin C 182.8%

Calcium 203.1% Iron 238.9%

*Based on a 2000 Calorie diet

Baked Stuffed Shrimp Recipe