Sheet Pan Shrimp Oreganata
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
- 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).
- 2
Peel, devein, and butterfly the shrimp open, leaving the tails on.
- 3
Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
- 4
In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
- 5
Add the shrimp to the sheet pan and arrange in a single layer cut side up.
- 6
Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
- 7
Bake until the shrimp are cooked through, about 8 to 10 minutes.
8 min - 8
Broil on high for 2 minutes until the breadcrumbs are golden brown.
2 min - 9
Serve with a squeeze of fresh lemon juice.
Nutrition
Per serving (based on 4 servings)
