Sheet-Pan Shrimp Oreganata

Sheet-Pan Shrimp Oreganata

Published June 12, 2025

Recipe Overview

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

• ¼ cup unsalted butter, cut into ½-inch cubes (for even melting)

• 1½ pounds large tail-on shrimp (≈24–25 shrimp; peeled, deveined, tails left on)

• ¼ cup + 2 tablespoons extra-virgin olive oil, divided

• Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper

• 1 medium lemon (zest and juice; reserve 2 lemon halves for later)

• ¾ cup dried bread crumbs (or panko, for crispier texture—see Chef’s Tips)

• ¼ cup flat-leaf parsley leaves, finely chopped (or fresh basil, substitute—see Chef’s Tips)

• 2 garlic cloves, minced

• 1 tablespoon dried oregano

• ⅓ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

Preparation Instructions

Step 1: Preheat Oven & Prep Sheet Pan

Preheat oven to 450°F (230°C) and position a rack in the middle. In a 9×13-inch (23×33 cm) sheet pan, spread the butter cubes evenly across the bottom. Place the pan in the oven and heat until butter melts, ≈2 minutes. Remove using oven mitts and set on a heat-safe surface.

Step 2: Marinate the Shrimp

While the butter melts, pat shrimp dry with paper towels (critical for seasoning adhesion). In a medium bowl, combine shrimp with ¼ cup olive oil, 1 teaspoon salt, ½ teaspoon pepper, lemon zest, and 2 tablespoons lemon juice. Toss to coat, then set aside for 5 minutes to marinate.

Step 3: Prepare Breadcrumb Mixture

In another medium bowl, combine bread crumbs, chopped parsley (or basil), minced garlic, oregano, 1¼ teaspoons salt, and 1¼ teaspoons pepper. Drizzle the remaining 2 tablespoons olive oil over the mixture and mix with a fork until crumbs are evenly moistened (prevents sogginess).

Step 4: Deglaze with Wine

Swirl the hot pan to deglaze the melted butter with the white wine, creating a flavorful base.

Step 5: Arrange & Top Shrimp

Using a slotted spoon, transfer marinated shrimp into the pan in a single, non-overlapping layer. Drizzle any remaining marinade over the shrimp. Generously sprinkle the breadcrumb mixture over the shrimp, allowing excess to pool beneath.

Step 6: Bake & Broil

Bake on the middle rack for 6 minutes until shrimp turn bright pink and opaque. Switch to broil (high heat), position the rack 6–8 inches from the broiler, and broil 2 minutes to brown the bread crumbs. Watch closely to avoid burning.

Step 7: Finish & Serve

Remove from oven, squeeze juice from reserved lemon halves over the shrimp. Let rest 1 minute, then serve hot, spooning pan juices and bread crumbs alongside.

Chef’s Variations & Tips

• Substitutions: For bread crumbs, use panko (reduces baking time by 1–2 minutes). Replace parsley with fresh basil (adds herbaceous depth).

• Altitude Adjustments: At >5,000 ft elevation, extend baking to 8–9 minutes; skip broiling if crumbs brown sufficiently.

• Wine Reduction: Omit wine and add ¼ cup chicken stock + 1 tbsp lemon juice for brightness.

• Sticking Crumbs: Press crumbs lightly onto shrimp before baking if they slide off.

• Serving Ideas: Pair with angel hair pasta, crispy garlic toast, or roasted cherry tomatoes.

User Feedback Highlights:

• "Adjusted salt and baking time for 5,800 ft elevation; skipped broiler (crumbs browned naturally)."

• "Substituted fresh basil for parsley, served over pasta with steamed broccoli—excellent rotation recipe."

Pro Tip: For even cooking, ensure shrimp are not overcrowded on the sheet pan. Patting shrimp dry before marinating ensures maximum flavor absorption!