February 5, 2021

Sheet Pan Shrimp Oreganata

sheet pan shrimp oreganata
This Sheet Pan Shrimp Oreganata is a delicious and easy recipe. Start with jumbo shrimp tossed with a mixture of white wine, lemon juice and garlic, topped with a light lemony breadcrumb and parmesan mixture. Bake for about 10 minutes and you’re done! I serve this with a ton of garlic bread (recipe below) as well as some pasta and a big salad.
Prep Time 15 mins
Cook Time 10 mins
Course Appetizer, Dinner, Main Course
Cuisine Italian
Servings 4

Ingredients
  

For the Shrimp:

  • 2 pounds jumbo shrimp peeled, deveined & butterflied
  • 2 tbsp dry white wine
  • 1 tbsp lemon juice
  • ½ tsp kosher salt
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp oregano
  • 2 cloves garlic minced on microplane
  • 6 tbsp panko bread crumbs
  • 2 tbsp fresh minced parsley
  • 2 tbsp grated Parmesan cheese
  • 1 tsp lemon zest
  • 2 tbsp extra virgin olive oil
  • Optional: Lemon wedges

For the Garlic Bread:

  • 1 16- ounce loaf of Italian bread or French bread
  • 5 tbsp unsalted butter softened
  • 1 tbsp olive oil
  • 4 large cloves garlic minced on microplane
  • ½ tsp oregano
  • Scant ½ tsp salt

Instructions
 

  • Preheat the oven to 450F, line a sheet pan with parchment paper.
  • Peel, devein, and butterfly the shrimp open, leaving the tails on.
  • Place the shrimp in a large bowl and toss gently with wine, lemon juice, salt, crushed red pepper flakes, oregano, and minced garlic. Set aside.
  • In a mixing bowl combine the breadcrumbs, parsley, Parmesan cheese lemon zest and 1 tbsp olive oil.
  • Prepare the garlic bread: Slice the loaf in half lengthwise and open it so the cut sides are facing up.
  • In a small bowl, mix together the softened butter, olive oil, garlic, oregano and salt.
  • Spread the butter mixture onto both halves of the bread. Place the top half of the bread onto the bottom half.
  • Make 1-inch thick slices into the bread, only cutting through ¾ of the way so that the bread stays together. Wrap tightly in foil. Set aside.
  • Add the shrimp to the sheet pan and arrange in a single layer.
  • Spoon the breadcrumb mixture over each shrimp and drizzle the top with 1 tbsp olive oil.
  • Place the shrimp and garlic bread in the oven and bake until the shrimp are cooked through, about 8 minutes.
  • Remove the garlic bread.
  • Broil the shrimp on high for 2 minutes until the breadcrumbs are golden brown.
  • Serve with a squeeze of fresh lemon juice, and garlic bread
Keyword 30 minute meal, fish, healthy, pescatarian, sheet pan meal, shrimp

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