Sheet-Pan Shrimp Oreganata
Published June 12, 2025
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup unsalted butter
- 1½pounds large tail-on shrimp (about 24), peeled and deveined
- ¼cup plus 2 tablespoons extra-virgin olive oil, divided
- Kosher salt (such as Diamond Crystal) and pepper
- 1lemon
- ¾cup dried bread crumbs
- ¼cup flat-leaf parsley leaves, finely chopped
- 2garlic cloves, minced
- 1tablespoon dried oregano
- ⅓cup white wine
Nutritional analysis per serving (6 servings)
357 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees and position a rack in the middle. Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside.
- Step 2
While the oven heats, place the shrimp in a medium bowl along with ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later). Mix to combine, then set aside.
- Step 3
In another medium bowl, combine the bread crumbs, parsley, garlic, oregano, 1¼ teaspoons salt and 1¼ teaspoons pepper. Add the remaining 2 tablespoons of olive oil and mix with a fork to combine.
- Step 4
Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes. Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter.
- Step 5
Place the shrimp onto the hot pan in an even layer. Pour any remaining marinade over shrimp. Generously sprinkle the bread crumb mixture over each of the shrimp, allowing the excess to pool underneath as well.
- Step 6
Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through. Turn the oven to broil for 2 minutes to brown the bread crumbs. Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp.
- Step 7
Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.
Private Notes
Comments
I made this as written but subbed fresh basil for parsley, reduced the salt. The shrimp needed 8-9 min in the oven since we're at 5800'. The crumbs were partially browned by then, so I skipped the broiler. Next time, I'd reduce the wine to 1/4 C, roast half the crumbs on the shrimp and cook the rest in a saute pan til very crispy and serve on top. I served this on a piece of crispy garlic butter toast - VG. Over angel hair pasta would be good with parmesan, roasted cherry tomatoes/basil.
I made this as written, except I always remove shrimp tails before cooking. Served it over pasta with steamed broccoli. We loved it! This recipe is going into our rotation.
It helps if you toast the breadcrumbs a little ahead of time
Ridiculously easy and SO delicious! kid and family approved! this is our new go-to.
I followed the suggestions to increase the liquids. I have an abundance of tarragon even after the frost, so I replaced the parsley with tarragon. I steamed broccoli, dumped pasta on top of the broccoli, then topped it off with the shrimp and all its drippings. Perfection!
Great flavor. I cut the salt back by half and it was still too salty. Used Morton Kosher salt which I understand is saltier than Diamond Crystal. I would cut back on the amount of bread crumbs, by 1/4 cup. I used frozen shrimp (thawed). There is a lot of water in frozen shrimp so I laid them out on a couple paper towels for a bit to soak up the excess. This helped the oil mixture to stick better which helped the bread crumbs to stay on. Would make again with these points in mind.