• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

333 Cals 47.5 Protein 6 Carbs 11.5 Fats
PREP TIME:
10 mins
COOK TIME:
15 mins
TOTAL TIME:
25 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Italian
Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.
INGREDIENTS
Reynolds Wrap® Non-Stick Foil
2 pounds extra jumbo or collosal shrimp, 8 – 12 per pound (about 20)
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
INSTRUCTIONS
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).
Peel, devein, and butterfly the shrimp open, leaving the tails on.
Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
Add the shrimp to the sheet pan and arrange in a single layer cut side up.
Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
Bake until the shrimp are cooked through, about 8 to 10 minutes.
Broil on high for 2 minutes until the breadcrumbs are golden brown.
Serve with a squeeze of fresh lemon juice.
Serving: 5shrimp, Calories: 333kcal, Carbohydrates: 6g, Protein: 47.5g, Fat: 11.5g, Saturated Fat: 2g, Cholesterol: 346mg, Sodium: 442mg, Fiber: 0.5g, Sugar: 0.5gBlue Smart Points:3Green Smart Points:5Purple Smart Points:3