Sheet Pan Shrimp Oreganata
User Reviews
5
Sheet Pan Shrimp Oreganata
Description
This recipe for Sheet Pan Shrimp Oreganata involves preparing large shrimp by peeling, deveining, and butterflying them, leaving tails intact for handling. The shrimp are gently tossed in dry white wine, kosher salt, and crushed red pepper flakes to infuse subtle heat and acidity. A topping mixture made from whole wheat breadcrumbs, fresh parsley, grated Pecorino Romano cheese, minced garlic, dried oregano, and lemon zest adds flavorful crunch.
Arranged in a single layer on foil-lined baking sheet, each shrimp is topped with the breadcrumb mixture and drizzled with extra virgin olive oil. Baking at high heat cooks the shrimp through swiftly, and a final broil crisps and browns the topping for a textural contrast. The finished dish pairs well with a squeeze of fresh lemon juice to brighten flavors.
This shrimp preparation serves well as a main course or appetizer and requires minimal cleanup due to the foil lining. The herb and cheese topping provides a savory complement that emphasizes fresh, simple ingredients.
Ingredients
- Reynolds Wrap® Non-Stick Foil
- 2 pounds Shrimp 8 - 12 per pound (about 20, extra jumbo or colossal
- 2 tablespoons white wine dry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes crushed
- 3 tablespoons whole wheat bread crumbs
- 2 tablespoons parsley fresh, minced
- 1 1/2 tablespoons Pecorino Romano cheese grated
- 2 cloves garlic (minced)
- 1/2 teaspoon oregano dried
- 1 teaspoon lemon zest
- 2 tablespoon extra virgin olive oil
- lemon for serving, fresh, wedges
Instructions
- Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
- Peel, devein, and butterfly the shrimp open, leaving the tails on.
- Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
- In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
- Add the shrimp to the sheet pan and arrange in a single layer cut side up.
- Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
- Bake until the shrimp are cooked through, about 8 to 10 minutes.
- Broil on high for 2 minutes until the breadcrumbs are golden brown.
- Serve with a squeeze of fresh lemon juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 5shrimp | |
| Calories | 333kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 47.5g | 95% |
| Fat | 11.5g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 346mg | 115% |
| Sodium | 442mg | 18% |
| Fiber | 0.5g | 2% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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