Sheet Pan Shrimp Oreganata
"Experience the delightful flavors of Sheet Pan Shrimp Oreganata, featuring plump jumbo shrimp generously coated with a delicate blend of breadcrumbs and Pecorino Romano cheese."
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Ingredients
- Reynolds Wrap® Non-Stick Foil
- 2 tablespoons dry white wine
- 3 tablespoons whole wheat bread crumbs
- 2 tablespoons fresh minced parsley
- 1 1/2 tablespoons grated Pecorino Romano cheese
- 2 cloves garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest
- 2 tablespoon extra virgin olive oil
- fresh lemon wedges
- 1/4 teaspoon kosher salt
- 2 pounds extra jumbo or collosal shrimp
- 1/4 teaspoon crushed red pepper flakes
Instructions
- 1
Begin by heating your oven to 450°F. Prepare a sheet pan by lining it with Reynolds Wrap® Non-Stick Foil, ensuring the dull side is facing up to take advantage of the non-stick surface.
- 2
Remove the shells and veins from the shrimp, then slice them open, keeping the tails intact.
- 3
In a large mixing bowl, combine the shrimp with wine, salt, and crushed red pepper flakes, tossing them gently. Set the bowl aside for later use.
- 4
In another bowl, mix together the breadcrumbs, chopped parsley, grated pecorino cheese, minced garlic, oregano, and lemon zest until well combined.
- 5
Arrange the shrimp on the prepared sheet pan in a single layer, ensuring the cut side is facing upwards.
- 6
Distribute the breadcrumb mixture evenly over each shrimp and drizzle with a generous amount of extra virgin olive oil.
- 7
Bake in the preheated oven until the shrimp are fully cooked, which should take approximately 8 to 10 minutes.
- 8
Switch to broil mode and cook for an additional 2 minutes, or until the breadcrumbs achieve a lovely golden brown color.
- 9
Serve your dish with a fresh squeeze of lemon juice for added brightness.