Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
3
Low
Nutrition per serving
Calories267.5 kcal (13%)
Total Fat15.7 g (22%)
Carbs10.3 g (4%)
Sugars0.5 g (1%)
Protein19.1 g (38%)
Sodium578.8 mg (29%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
foil
non-stick
2 poundsshrimp
extra jumbo, or collosal, 8 - 12 per pound, about 20
2 tablespoonsdry white wine
¼ teaspoonkosher salt
¼ teaspooncrushed red pepper flakes
3 tablespoonswhole wheat bread crumbs
2 tablespoonsparsley
fresh minced
1 ½ tablespoonsgrated pecorino romano cheese
2cloves garlic
minced
½ teaspoondried oregano
1 teaspoonlemon zest
2 tablespoonextra virgin olive oil
lemon wedges
fresh, for serving
Instructions
Step 1
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).
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, salt, and crushed red pepper flakes. Set aside.
Step 4
In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
Step 5
Add the shrimp to the sheet pan and arrange in a single layer cut side up.
Step 6
Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
Step 7
Bake until the shrimp are cooked through, about 8 to 10 minutes.
Step 8
Broil on high for 2 minutes until the breadcrumbs are golden brown.
Step 9
Serve with a squeeze of fresh lemon juice.
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