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Sheet Pan Shrimp Oreganata

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Ingredients

Adjust Servings:
reynolds wrapnon-stick foil
2 pounds extra jumbo or collosal shrimp 8 - 12 per pound (about 20)
2 tablespoons dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons whole wheat bread crumbs
2 tablespoons fresh minced parsley
1 1/2 tablespoons grated pecorino romano cheese
2 cloves garlic minced
1/2 teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoon extra virgin olive oil
fresh lemon wedges for serving

Nutritional information

Calories
Carbohydrates
6g
Protein
47.5g
Fat
11.5g
Saturated Fat
2g
Cholesterol
346mg
Sodium
442mg
Fiber
0.5g
Sugar
0.5g
Blue Smart Points
5
Green Smart Points
Purple Smart Points
Points +

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Sheet Pan Shrimp Oreganata

Features:
    Cuisine:

    Sheet Pan Shrimp Oreganata is made with jumbo shrimp topped with a light breadcrumb and pecorino mixture baked on a sheet pan for a quick and easy dinner.

    • 25 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Italian Shrimp Oreganata is an easy weeknight meal that cooks in under 12 minutes. Just toss the butterflied shrimp with white wine, salt, and red pepper and place them on a sheet pan topped with the breadcrumb mixture. Bake on a foil-lined sheet pan for about eight minutes and broil for two, so the breadcrumbs get nice and golden. If you make seafood during the Holidays, this dish would make a great addition to you holiday table!,Alt=,Im excited to partner with Reynolds Wrap Foil for this easy sheet pan recipe. used Reynolds Wrap Non-Stick Foil, which made cleanup a breeze! The non- stick foil is perfect for lining sheet pans and it keeps your pans from becoming a complete mess. The non-stick side is the dull side, and it keeps food from sticking and makes cleanup easier for you. After a long day, the last thing I want to do is spend extra time scrubbing dishes. Easy dinner, easy cleanup gets you more time with family. And its proudly made in the U.S.A. (Louisville, KY).,Oregano,Pecorino,Garlic,Parsley,Lemon zest,Olive oil,Cacio e Pepe Brussels Sprouts,Roasted Asparagus,Roasted Cauliflower Rice with Garlic and Lemon,Orzo with Zucchini and Tomato,Garlic Knots


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    Steps

    1
    Done

    Preheat the Oven to 450f, Line a Sheet Pan With Reynolds Wrapnon-Stick Foilwith the Dull Side Facing Up (the Non-Stick Side) Peel, Devein, and Butterfly the Shrimp Open, Leaving the Tails on

    2
    Done

    Place the Shrimp in a Large Bowl and Toss Gently With Wine, Salt, and Crushed Red Pepper Flakes. Set Aside.

    3
    Done

    in a Mixing Bowl Combine the Breadcrumbs, Parsley, Pecorino Cheese, Garlic, Oregano and Lemon Zest.

    4
    Done

    Add the Shrimp to the Sheet Pan and Arrange in a Single Layer Cut Side Up.,shrimp Oreganata on Baking Sheet

    5
    Done

    Spoon the Breadcrumb Mixture Over Each Shrimp and Drizzle the Top With Extra Virgin Olive Oil.,spooning Crumbs on Shrimp

    6
    Done

    Bake Until the Shrimp Are Cooked Through, About 8 to 10 Minutes.

    7
    Done

    Broil on High For 2 Minutes Until the Breadcrumbs Are Golden Brown.

    8
    Done

    Serve With a Squeeze of Fresh Lemon Juice.

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