SHEET PAN SHRIMP OREGANATA RECIPE - SKINNYTASTE

Sheet Pan Shrimp Oreganata Recipe - Skinnytaste image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

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)

Steps:

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.