Sheet Pan Shrimp Oreganata Recipe

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Sheet Pan Shrimp Oreganata is made from jumbo shrimp topped with a light breadcrumbs and pecorino mixture that has been baked on a sheet for a quick and easy dinner.

Sheet Pan Shrimp Oreganata "width =" 550 "height =" 825 "data-pin-description =" Sheet Pan Shrimp Oreganata are made from jumbo shrimps that are gratinated with a light breadcrumbs and pecorino mixture, which is great for a quick and easy simple dinner baked on a tray. #sheetpanshrimp #shrimp #shrimporeganata "data-pin-title =" Leaf pan shrimp Oreganata-9 "srcset =" Oreganata- 9.jpg 550w, 500w, https: //www.skinnytaste. de / wp-content / uploads / 2020/12 / Sheet-Pan-Shrimp-Oreganata-9-170x255.jpg 170w, -Shrimp-Oreganata-9-260x390.jpg 260w, 150w "data sizes =" (maximum width: 550px) 100vw, 550px "/><br />Pan Shrimp Oreganata leaf</h2>
<p>Italian Shrimp Oreganata is a simple weekday meal that cooks in under 12 minutes. Just toss the butterfly prawns with white wine, salt, and red pepper and place them on a sheet pan with the breadcrumbs mixture. Bake on a sheet pan lined with foil for about eight minutes and fry for two minutes so that the breadcrumbs turn golden. If you're making seafood during the holidays, this dish is a great addition to your holiday table!</p>
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What to serve with Shrimp Oreganata

Shrimp oreganata goes well with pasta or one of the following pages.

Shrimp oregano variations:

  • Swap the shrimp for a white fish like flounder or sole.
  • If you want to submit the wine, use vegetable broth instead.

Leaf Pan Shrimp Oreganata IngredientsShrimp oreganata on a plate with lemonShrimp oreganata with foil

More Shrimp Recipes You Will Love:

Pan Shrimp Oreganata leaf

Preparation time: 10 min

Cooking time: 15th min

Total time: 25th min

Pan Shrimp Oreganata leaf made from jumbo shrimp with a light breadcrumbs-Pecorino Romano-cheese mixture.

  • Reynolds Wrap® non-stick film
  • 2 lb extra jumbo or collosal shrimp, 8-12 per pound (about 20)
  • 2 tablespoon dry white wine
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoon Whole grain bread crumbs
  • 2 tablespoon freshly chopped parsley
  • 1 1/2 tablespoon grated Pecorino Romano cheese
  • 2 Cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Lemon peel
  • 2 tablespoon Extra virgin olive oil
  • fresh lemon wedges, For serving
  • Preheat the oven to 450F and line a sheet pan with Reynolds Wrap® nonstick film with the blunt side up (the nonstick side).
  • Peel, thin and make up the prawns, leaving the tails in place.

  • Place the prawns in a large bowl and toss them gently with the wine, 1/2 teaspoon of salt, and crushed red pepper flakes. Put aside.

  • In a mixing bowl, mix the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.

  • Place the prawns in the sheet pan and arrange them in a layer with the cut side up.

  • Pour the breadcrumbs mixture over each shrimp and drizzle the top with extra virgin olive oil.

  • Bake for about 8 to 10 minutes until the prawns are cooked through.

  • Fry on high for 2 minutes until the breadcrumbs are golden brown.

  • Serve with a pinch of fresh lemon juice.

Portion: 5shrimp, Calories: 333kcal, Carbohydrates: 6thG, Protein: 47.5G, Fat: 11.5G, Saturated fatty acids: 2G, Cholesterol: 346mg, Sodium: 442mg, Fiber: 0.5G, Sugar: 0.5G

Blue Smart Points: 3

Green Smart Points: 5

Purple Smart Points: 3

Keywords: 15 minute meal, pan dinner, pan shrimp

Disclosure: This post is sponsored by Reynolds Wrap® Foil. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

Posted December 21, 2020 by Gina

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