Shrimp and Spinach Gratin Bake
A low-calorie, high-protein shrimp and spinach gratin, baked to perfection with a crunchy topping, perfect for a quick and easy dinner.
10 min
Prep
12 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
25g carbs
12g fat
Ingredients
For 4 servings
- 500 g shrimp
- 200 g spinach
- 1 onion
- 2 clove garlic
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 50 g grated Parmesan cheese
- 75 g whole wheat breadcrumbs
- 100 ml vegetable broth
Instructions
- 1
Preheat the oven to 200°C (390°F).
- 2
Peel and devein the shrimp, then rinse under cold water and pat dry with paper towels.
- 3
Chop the onion and garlic finely.
- 4
In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until soft, about 3 minutes.
- 5
Add the spinach to the skillet and cook until wilted, about 2 minutes.
- 6
Season with salt and black pepper, then remove from heat.
- 7
Place the spinach mixture in an ovenproof baking dish, then arrange the shrimp evenly over the top.
- 8
Pour the vegetable broth over the shrimp and spinach.
- 9
Mix the grated Parmesan cheese and breadcrumbs in a bowl, then sprinkle evenly over the shrimp.
- 10
Bake for 10-12 minutes, or until the shrimp are cooked through and the top is golden brown.
- 11
Serve hot.
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