Sheet Pan Shrimp Oreganata

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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.

Sheet Pan Shrimp Oreganata
Sheet Pan Shrimp Oreganata

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!

Sheet Pan Shrimp Oreganata

I’m excited to partner with Reynolds Wrap® Foil for this easy sheet pan recipe. I 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 it’s proudly made in the U.S.A. (Louisville, KY).

What is shrimp oreganata?

Shrimp oreganata is an Italian American seafood dish. The shrimp are covered with a breadcrumb mixture seasoned with many popular Italian ingredients:

  • Oregano
  • Pecorino
  • Garlic
  • Parsley
  • Lemon zest
  • Olive oil

The shrimp bake in the oven until the breadcrumbs are golden. You can use this oreganata style on many different types of seafood, like fish and clams.

What to Serve with Shrimp Oreganata

Shrimp oreganata would be fantastic served with pasta or any of the sides below.

Shrimp Oreganata Variations:

  • Swap the shrimp for a white fish like flounder or sole.
  • If you want to sub the wine, use vegetable broth instead.

Sheet Pan Shrimp Oreganata ingredientsShrimp Oreganata on a plate with lemonShrimp Oreganata with foil

More Shrimp Recipes You’ll Love:

Sheet Pan Shrimp Oreganata
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4.96 from 22 votes
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Sheet Pan Shrimp Oreganata

3
5
3
SP
333 Cals 47.5 Protein 6 Carbs 11.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Italian
Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.

Ingredients

  • 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

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.
    Shrimp Oreganata on baking sheet
  • Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
    Spooning crumbs on shrimp
  • 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

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.

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35 comments

  1. This recipe sounds great but can lemon be omitted without affecting the taste because I do not care for lemon?

    • Seriously? Yes, the flavor will be affected… you will no longer taste lemon! And if that makes you happy, leave it out or find a different recipe.

  2. Delicious! 

  3. Can I use large shrimp I already have in freezer? If so, how long to bake? Thanks!

  4. These are AWESOME! I loved it so much that I sent the recipe to my sister (she’s also on Weight Watchers). She and her hubby both loved it as well. We all felt like we were back up in the Northeast eating at a great Italian restaurant. This tastes way more decadent than it is. This is going in my regular rotation! Thank you, Gina!

  5. I got wonder if I could cook these in an air fryer?

  6. This was great! I bought frozen jumbo shrimp, but mine must have been smaller than Gina’s because they only needed 5mins on bake +2mins on broil. Don’t skip the lemon squeeze on top! Served with roasted asparagus and Gina’s easy garlic knots. These would also be great served as an appetizer!

  7. I made this for my family tonight, and they loved it! The flavor is wonderful and we all agreed the oregano is what makes the difference. Thank you 🙂

  8. I am making this tonite. What side dish would go good with this?

  9. Been making your tilapia version of this for years, so I knew I had to try this.  I used spray oil, garlic powder, and dried parsley.  I also used lemon zest but didn’t squeeze any lemon juice over it at the end so it would keep its crunch.  It was amazing!

  10. This is my new favorite recipe of yours! So easy and delicious!!

  11. If you used mincèd garlic in jar how much would you use. 

  12. I LOVE this recipe. Easy enough for me to execute but tastes like I put hard work into it – the best kind. Served it with asparagus and called it a day!

  13. Wow this dish is amazing! I served it with your cacio de pepe brussels (which if you haven’t tried you MUST) and it was a great filling dinner!

  14. Just made this wonderful recipe tonight.  We loved it as it was very easy to prep and took very little cooking time.

  15. How would the work with scallops? 

  16. Love this so good. Do you think this would work well with scallops?

  17. This was delicious!  Made it exactly as directly. We all loved it and can’t wait to prepare it again!  

  18. We are trying to add more seafood into our diet these days and this dish was super yummy! Definitely making this again and again! 

  19. Do yourself a favor and make this! I made it with asparagus and it was so good. I was worried it would need a sauce or something but it definitely is great on its own! 

  20. We had this for Christmas Eve dinner and it was a hit with my family.  I took the tails off but did not butterfly the shrimp.  It was delicious and so quick to make.  We’ll definitely make this again.  Thanks for all of your delicious recipes!

  21. Would panko work? I have not been able to find whole wheat breadcrumbs anywhere. Any suggestions would be appreciated! Thanks so much! 

  22. This was quick, easy, and so delicious! Served it with sautéed broccoli rabe..yummy and healthy! 

  23. Made this tonight for Christmas Eve and it was a big hit. Must admit I’m a novice when it comes to shrimp and had never shelled, deveined and butterflied before (and the only colossal I could find at our local grocery store via Instacart didn’t come with it already done) so I watched a few videos and went about my business. I think this would have been even quicker had I not had to do that. Thanks for a great recipe! 

  24. Made this delicious dish last night. And we loved it!
    Except…
    One thing you should correct within the directions of the recipe.
    The listing of ingredients has 1/4 teaspoon of salt, but within the written directions, step 3, it says 1/2 teaspoon of salt, which is what I did. I tasted the mixed wine and salt, to see how salty it was and was much too salty with that 1/2 teaspoon. I added another 3 Tablespoons of wine, and it was better…Actually created more sauce which we loved when we put the shrimp over rice and grilled zucchini and used the extra sauce. Yum!

  25. Yum! Super tasty and quick. Thank you !

    • This was a great recipe. So easy I really enjoyed it. At fresh market they sell the colossal shrimp already butterflied so this came together in no time. Made it with the broccolini and garlic and that was a great recipe as well. 

  26. I just want to be sure that it’s really two pounds of shrimp. That’s a whole Costco-sized bag (of a smaller size – they didn’t have the really big ones). Thanks! Looking forward to it!

  27. This was a wonderful dish! I made it just as written and it came out perfectly cooked and very tasty! We will definitely be making this again!andra

  28. This sounds great for Christmas eve dinner, and the sides suggestions are a great bonus, I have Brussels sprouts, tomatoes and zucchini – meal planning done! Also just this lunch time I opened a container of yogurt to make a salad dressing and there was your name, is it silly that my first thought was hey – one of my favorite food writers! Gotta go look up the yogurt waffles… ;^)

  29. You are a savior, I will be making this for Christmas!

  30. I made this tonight and it was a hit! I did not have whole wheat bread crumbs so I used Italian style. I also sprayed the shrimp with Pam instead of using olive oil. Was so, so good!