Sheet Pan Shrimp Oreganata Recipe Skinnytaste

SHRIMP & ANDOUILLE SHEET PAN ROAST

Steps:

• Preheat the oven to 400F.
• If you're using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
• Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
• Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
• Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
• Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
• Add the shrimp and roast for another 5 to 10 minutes, or until it's firm, opaque, and cooked through.
• To serve, zest the lemon and squeeze its juice over the roast.
• Serve with steamed rice if you'd like.

SHEET PAN SHRIMP OREGANATA

Steps:

• 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.