Quick & Crispy Sheet-Pan Shrimp Oreganata Recipe
Yield: 4 Serving
Sheet-Pan Shrimp Oreganata
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A stream-lined, low-mess take on the classic Italian-American favorite. Jumbo shrimp are tossed in white wine, olive oil, and garlic, then blanketed under a golden, herb-infused toasted breadcrumb crust and baked on a single sheet pan. Perfect served over pasta, rice, or with crusty bread.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
For the Shrimp:
- 1.5 lbs (680g) jumbo shrimp (16–20 count), peeled and deveined (tails left on)
- 2 tbsp extra virgin olive oil
- 2 tbsp dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 3 cloves garlic, finely minced
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
For the Oreganata Breadcrumb Topping:
- ½ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted
- 1 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp fresh lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Pinch of red pepper flakes (optional)
For Serving:
- 1 fresh lemon, cut into wedges
- Fresh parsley for garnish
Instructions
- Prep the Oven & Pan
Preheat your oven to 425°F (220°C). Lightly grease a large rimmed sheet pan with olive oil or non-stick cooking spray. - Season the Shrimp
Pat the shrimp thoroughly dry with paper towels to ensure a crispy texture. In a large bowl, combine the shrimp, 2 tablespoons olive oil, white wine, minced garlic, salt, and black pepper. Toss until evenly coated, then arrange the shrimp in a single layer on the prepared sheet pan. - Mix the Oreganata Topping
In a small mixing bowl, combine the Panko breadcrumbs, Parmesan cheese, melted butter, 1 tablespoon olive oil, dried oregano, lemon zest, chopped parsley, and red pepper flakes (if using). Stir until the mixture resembles wet sand. - Top the Shrimp
Spoon a generous amount of the breadcrumb mixture over the top of each shrimp, pressing lightly so it sticks. - Bake to Perfection
Bake for 8 to 10 minutes, or until the shrimp are opaque and cooked through, and the breadcrumbs are golden brown. (Optional: Switch the oven to Broil for the final 1 minute to extra-crisp the topping—watch closely so it doesn't burn). - Garnish & Serve
Remove from the oven, sprinkle with extra fresh parsley, and squeeze fresh lemon juice over the top immediately before serving.
Notes
- Don't Overcook: Shrimp cook fast! They are done when they curl into a loose "C" shape and turn opaque.
- Pat Dry: Removing moisture from the shrimp keeps them from steaming and helps the breadcrumbs stay crispy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven to retain crispiness.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 525Total Fat: 23gSaturated Fat: 7gUnsaturated Fat: 16gCholesterol: 378mgSodium: 2232mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 45g
