Roasted Shrimp with Spinach

Instructions

1. 1

   Preheat your oven to 425°F and arrange a large baking sheet with parchment paper.

   Tip: This prevents sticking and makes cleanup easier.

2. 2

   Pat the shrimp dry with paper towels and toss with 1 tablespoon of olive oil, minced garlic, salt, and red pepper flakes in a bowl.

   Tip: Dry shrimp will brown better and develop more flavor during roasting.

3. 3

   Melt 2 tablespoons of butter in a large skillet over medium-high heat, then add the fresh spinach with a pinch of salt.

   Tip: Work in batches if needed to avoid overcrowding the pan.

4. 4

   Sauté the spinach for 3-4 minutes until wilted and any excess moisture has evaporated, then transfer to your prepared baking sheet.

   Tip: Removing excess moisture prevents the spinach from becoming soggy.

5. 5

   Arrange the prepared shrimp in a single layer over the spinach base.

   Tip: Don't overlap the shrimp as this ensures even cooking.

6. 6

   In a small bowl, combine panko breadcrumbs, grated parmesan, lemon zest, remaining 1 tablespoon butter (melted), and 1 tablespoon olive oil.

   Tip: This mixture creates a golden, crispy topping when roasted.

7. 7

   Sprinkle the breadcrumb mixture evenly over the shrimp and roast for 10-12 minutes until the shrimp turn pink and the topping is golden brown.

   Tip: Shrimp cooks quickly, so avoid overcooking or they'll become tough and rubbery.

8. 8

   Remove from the oven and drizzle with fresh lemon juice just before serving.

   Tip: Fresh lemon juice added after cooking brightens the dish without losing its vibrant acidity.