Sheet Pan Shrimp Oreganata is made with jumbo shrimp topped with a lightweight breadcrumb and pecorino combination baked on a sheet pan for a fast and straightforward dinner.
Sheet Pan Shrimp Oreganata
Italian Shrimp Oreganata is a straightforward weeknight meal that cooks in beneath 12 minutes. Simply toss the butterflied shrimp with white wine, salt, and pink pepper and place them on a sheet pan topped with the breadcrumb combination. Bake on a foil-lined sheet pan for about eight minutes and broil for 2, so the breadcrumbs get good and golden. For those who make seafood throughout the Holidays, this dish would make an amazing addition to you vacation desk!
I’m excited to companion with Reynolds Wrap® Foil for this simple sheet pan recipe. I used Reynolds Wrap® Non-Stick Foil, which made cleanup a breeze! The non- stick foil is ideal for lining sheet pans and it retains your pans from turning into an entire mess. The non-stick aspect is the boring aspect, and it retains meals from sticking and makes cleanup simpler for you. After a protracted day, the very last thing I need to do is spend additional time scrubbing dishes. Straightforward dinner, simple cleanup will get you extra time with household. And it’s proudly made in the usA. (Louisville, KY).
What’s shrimp oreganata?
Shrimp oreganata is an Italian American seafood dish. The shrimp are lined with a breadcrumb combination seasoned with many well-liked Italian substances:
- Lemon zest
- Olive oil
The shrimp bake within the oven till the breadcrumbs are golden. You should utilize this oreganata model on many various kinds of seafood, like fish and clams.
What to Serve with Shrimp Oreganata
Shrimp oreganata can be improbable served with pasta or any of the perimeters under.
Shrimp Oreganata Variations:
- Swap the shrimp for a white fish like flounder or sole.
- If you wish to sub the wine, use vegetable broth as an alternative.
Extra Shrimp Recipes You’ll Love:
Sheet Pan Shrimp Oreganata
Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a lightweight breadcrumb and Pecorino Romano cheese combination.
- Reynolds Wrap® Non-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
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, 1/2 teaspoon 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.
Serving: 5shrimp, Calories: 333kcal, Carbohydrates: 6g, Protein: 47.5g, Fat: 11.5g, Saturated Fat: 2g, Cholesterol: 346mg, Sodium: 442mg, Fiber: 0.5g, Sugar: 0.5g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Keywords: 15 minute meal, sheet pan dinners, sheet pan shrimp
Disclosure: This post is sponsored by Reynolds Wrap® Foil. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.