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 as well as some pasta and a big salad.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450F, line a sheet pan with parchment paper.

Step 2

Peel, devein, and butterfly the shrimp open, leaving the tails on.

Step 3

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.

Step 4

In a mixing bowl combine the breadcrumbs, parsley, Parmesan cheese lemon zest and 1 tbsp olive oil.

Step 5

Add the shrimp to the sheet pan and arrange in a single layer.

Step 6

Spoon the breadcrumb mixture over each shrimp and drizzle the top with 1 tbsp olive oil.

Step 7

Place the shrimp in the oven and bake until the shrimp are cooked through, about 8 minutes.

Step 8

Broil the shrimp on high for 2 minutes until the breadcrumbs are golden brown.

Step 9

Serve with a squeeze of fresh lemon juice, and garlic bread

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