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Recipe of the Week 12/11: Sheet Pan Shrimp Oreganata

Sheet Pan Shrimp Oreganata

Yields 4 Servings


2 pounds extra jumbo shrimp

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


  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. Broil on high for 2 minutes until the breadcrumbs are golden brown.
  9. Serve with a squeeze of fresh lemon juice.

Meal Plan Check Boxes:

6.5 Proteins
1 Fat

Nutritional Facts: 5 shrimp, Calories: 330 kcal, Carbohydrates: 6 g, Protein: 47.5 g, Fat: 11.5 g, Saturated Fat: 2 g
Sugar 0.5 g

Adapted From:

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