Sheet Pan Shrimp Oreganata

Name: Sheet Pan Shrimp Oreganata
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 pounds jumbo shrimp, peeled, deveined & butterflied; 2 tbsp dry white wine; 1 tbsp lemon juice; 1/2 tsp kosher salt; 1/4 tsp crushed red pepper flakes; 1/4 tsp oregano; 2 cloves garlic, minced on microplane; 6 tbsp panko bread crumbs; 2 tbsp fresh minced parsley; 2 tbsp grated Parmesan cheese; 1 tsp lemon zest; 2 tbsp extra virgin olive oil; Optional: Lemon wedges; 1 16- ounce loaf of Italian bread or French bread; 5 tbsp unsalted butter, softened; 1 tbsp olive oil; 4 large cloves garlic, minced on microplane; 1/2 tsp oregano; Scant 1/2 tsp salt

by Gourmet Mami

4 servings

25 min

This recipe for Sheet Pan Shrimp Oreganata is incredibly delicious and easy! Start with jumbo shrimp that is tossed with a mixture of white wine, lemon juice and garlic and then top off the shrimp with a light lemony breadcrumb and parmesan mixture. Then you simply pop the sheet pan in the oven and bake for about 10 minutes…..and you’re done! I like to serve this meal with a ton of garlic bread (click HERE for recipe) as well as some pasta and a big salad, but you can certainly serve it with anything your family likes! I hope you enjoy this recipe, and if you are looking for more recipes you can follow me on Instagram @gourmet.mami for more inspiration!

Sheet Pan Shrimp Oreganata

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Recipe details

Yield 4 servings
Time spent: Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min

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Ingredients

For the Shrimp:

2 pounds jumbo shrimp, peeled, deveined & butterflied
2 tbsp dry white wine
1 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
2 cloves garlic, minced on microplane
6 tbsp panko bread crumbs
2 tbsp fresh minced parsley
2 tbsp grated Parmesan cheese
1 tsp lemon zest
2 tbsp extra virgin olive oil
Optional: Lemon wedges

For the Garlic Bread:

1 16- ounce loaf of Italian bread or French bread
5 tbsp unsalted butter, softened
1 tbsp olive oil
4 large cloves garlic, minced on microplane
1/2 tsp oregano
Scant 1/2 tsp salt

Instructions

Preheat the oven to 450F, line a sheet pan with parchment paper.
Peel, devein, and butterfly the shrimp open, leaving the tails on.
Place the shrimp in a large bowl and toss gently with wine, lemon juice, salt, crushed red pepper flakes, oregano, and minced garlic. Set aside.
In a mixing bowl combine the breadcrumbs, parsley, Parmesan cheese lemon zest and 1 tbsp olive oil.
Prepare the garlic bread: Slice the loaf in half lengthwise and open it so the cut sides are facing up.
In a small bowl, mix together the softened butter, olive oil, garlic, oregano and salt.
Spread the butter mixture onto both halves of the bread. Place the top half of the bread onto the bottom half.
Make 1-inch thick slices into the bread, only cutting through ¾ of the way so that the bread stays together. Wrap tightly in foil. Set aside.
Add the shrimp to the sheet pan and arrange in a single layer.
Spoon the breadcrumb mixture over each shrimp and drizzle the top with 1 tbsp olive oil.
Place the shrimp and garlic bread in the oven and bake until the shrimp are cooked through, about 8 minutes.
Remove the garlic bread.
Broil the shrimp on high for 2 minutes until the breadcrumbs are golden brown.
Serve with a squeeze of fresh lemon juice, and garlic bread

Comments

Stewie on Aug 31, 2022

Is the 1tbsp drizzled over all the shrimp or just each one?

Like Reply
- Gourmet Mami on Aug 31, 2022
  
  Hi Stewie! It’s is 1 Tbsp olive oil drizzled over all the shrimp. Thanks for your comment!
  
  Like

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Sheet Pan Shrimp Oreganata

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