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.
Pan Shrimp Oreganata leaf
Italian Shrimp Oreganata is a simple weekday meal that cooks in under 12 minutes. Simply toss the butterfly prawns with white wine, salt, and red pepper and place them on a sheet pan with the breadcrumb 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!
I’m delighted to be working with Reynolds Wrap® Foil on this easy sheet pan recipe. I used Reynolds Wrap® nonstick film which made cleaning up a breeze! The non-stick film is perfect for lining sheet metal pans and prevents your pans from getting completely mixed up. The non-stick side is the blunt side, prevents food from sticking and makes cleaning easier for you. The last thing I want to do after a long day is to spend extra time scrubbing dishes. Simple dinner, simple cleaning brings you more family time. And it’s proudly made in the USA (Louisville, KY).
What is Shrimp Oreganata?
Shrimp oreganata is an Italian-American fish dish. The prawns are covered in a breadcrumb mixture flavored with many popular Italian ingredients:
OreganoPecorinoGarlicParsleyLemon zestOlive oil
Bake the prawns in the oven until the breadcrumbs are golden. You can use this oreganata style on many different types of seafood like fish and clams.
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 underlay the wine, use vegetable broth instead.
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 shrimps with a light breadcrumbs-Pecorino-Romano-cheese mixture.
Reynolds Wrap® non-stick film2 lb extra jumbo or collosal shrimp, 8-12 per pound (about 20)2 tablespoon dry white wine1/4 teaspoon kosher salt1/4 teaspoon crushed red pepper flakes3 tablespoon Whole grain bread crumbs2 tablespoon freshly chopped parsley1 1/2 tablespoon grated Pecorino Romano cheese2 Cloves garlic, chopped1/2 teaspoon dried oregano1 teaspoon Lemon peel2 tablespoon Extra virgin olive oilfresh lemon wedges, For servingPreheat 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 shrimp in a large bowl and toss them gently with the wine, 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 pan food, pan pan prawns
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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