Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sheet Pan Shrimp Oreganata
4.95
from
35
votes
Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch
Cuisine:
Italian
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.
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.
Video
Nutrition
Serving:
5
shrimp
,
Calories:
333
kcal
,
Carbohydrates:
6
g
,
Protein:
47.5
g
,
Fat:
11.5
g
,
Saturated Fat:
2
g
,
Cholesterol:
346
mg
,
Sodium:
442
mg
,
Fiber:
0.5
g
,
Sugar:
0.5
g
- WW Points:
3