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    "name": "Sheet-Pan Shrimp Oreganata "
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  "url": "https://cooking.nytimes.com/recipes/1026958-sheet-pan-shrimp-oreganata",
  "name": "Sheet-Pan Shrimp Oreganata ",
  "description": "This breezy weeknight meal loads fresh shrimp with fistfuls of garlicky, seasoned bread crumbs, which crisp and brown on top and plump up and soften underneath as they roast, soaking up the buttery wine sauce at the bottom of the sheet pan. It’s inspired by the Italian American classic clams oreganata, clams stuffed with bread crumbs and dried oregano, but instead swaps out the bivalves for shrimp. Slip the sheet pan in the oven to melt the butter, then stir in white wine before adding the shrimp and bread crumbs, creating a quick, tasty pan sauce that reduces as it cooks. A final spritz of lemon as soon as the pan comes out of the oven adds a nice zippy finish. Serve as an appetizer (plate required!), or alongside a plate of pasta or vegetables.",
  "author": {
    "@type": "Person",
    "name": "Anna Francese Gass"
  },
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  "prepTime": "PT10M",
  "cookTime": "PT10M",
  "totalTime": "PT20M",
  "recipeYield": "4 to 6 servings",
  "recipeCuisine": "",
  "recipeCategory": "dinner, easy, lunch, quick, weeknight, seafood, appetizer, main course",
  "keywords": "bread crumb, italian american, oregano, party, sheet-pan, shrimp, white wine",
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": 5,
    "ratingCount": 753
  },
  "nutrition": {
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    "@type": "NutritionInformation",
    "calories": 357,
    "unsaturatedFatContent": "15 grams",
    "carbohydrateContent": "13 grams",
    "cholesterolContent": null,
    "fatContent": "23 grams",
    "fiberContent": "1 gram",
    "proteinContent": "25 grams",
    "saturatedFatContent": "7 grams",
    "sodiumContent": "422 milligrams",
    "sugarContent": "1 gram",
    "transFatContent": "0 grams"
  },
  "recipeIngredient": [
    "1/4 cup unsalted butter",
    "1 1/2 pounds large tail-on shrimp (about 24), peeled and deveined",
    "1/4 cup plus 2 tablespoons extra-virgin olive oil, divided",
    "Kosher salt (such as Diamond Crystal) and pepper",
    "1 lemon",
    "3/4 cup dried bread crumbs",
    "1/4 cup flat-leaf parsley leaves, finely chopped",
    "2 garlic cloves, minced",
    "1 tablespoon dried oregano",
    "1/3 cup white wine"
  ],
  "recipeInstructions": [
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "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."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "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."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "In another medium bowl, combine the bread crumbs, parsley, garlic, oregano, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Add the remaining 2 tablespoons of olive oil and mix with a fork to combine."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "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."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "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."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "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."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside."
    }
  ],
  "publisher": {
    "@id": "https://cooking.nytimes.com/#publisher",
    "@type": "Organization",
    "name": "NYT Cooking"
  },
  "datePublished": "2025-06-12T00:00:00.000Z",
  "dateModified": "2025-06-12T19:08:53.000Z",
  "review": [
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "The Peppermeister"
      },
      "reviewBody": "Super easy and quick - and delicious!  Served along with NYT Crispy Gnocchi with Spinach and Feta. Rave reviews from family. Another one to add to the rotation.",
      "datePublished": "2026-05-15T15:17:52.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "cmckitrick"
      },
      "reviewBody": "Delicious but salty. I will reduce it by 3/4 next time",
      "datePublished": "2026-04-04T22:58:42.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Vada"
      },
      "reviewBody": "Second time making this and I learned a lesson. The crumb to shrimp ratio is important. i had too much crumb and it remained soggy. Spread it out to get that toasty result that elevates the dish.",
      "datePublished": "2026-02-27T22:06:44.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Pamela B."
      },
      "reviewBody": "This makes a good quick protein for a weeknight supper. BTW, tried it the first time with panko - - that did NOT work well as they turned first to mush then into baked mush. A light coating of bread crumbs provide a nice crisp bite.",
      "datePublished": "2026-02-27T21:23:46.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Susan"
      },
      "reviewBody": "This was a wonderful recipe! I pretty much followed it exactly except I browned the breadcrumbs with some butter in a saute pan ahead of time. Served with creamy lemon pasta and a green salad, raves all  \naround.",
      "datePublished": "2026-02-24T22:33:27.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "switges"
      },
      "reviewBody": "This is what I seek in most recipes high reward : work ratio. fairly simple ingredients, less than 1 hour start to finish, delicious results. prepared exactly as written except doubled recipe for family dinner night. served with tossed salad and fettuccine noodles. A hit with everyone,  including the 10 and under crowd.",
      "datePublished": "2026-02-21T14:54:08.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Bethany"
      },
      "reviewBody": "I loved this and will make it again, but I didn't like how the breadcrumbs soaked up the pan juices. Next time I'll prepare less breadcrumbs, place them only atop the shrimp, and not \"let the excess pool.\"\n\nThe recipe also works with scallops!",
      "datePublished": "2026-02-16T23:28:57.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Elise"
      },
      "reviewBody": "Made as written (except used Panko because that’s what we had) and it was amazing. Used an unoaked Chardonnay for the wine. Made with 1lb shrimp and it split perfectly for 2 people with a side dish. \n\nMade this on Valentine’s Day - it was perfect because it was super easy and encouraged wine sipping while cooking, but the broiler set off the fire alarm. Miraculously, the baby slept through it and Valentine’s Day was saved!",
      "datePublished": "2026-02-15T14:34:01.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Portland"
      },
      "reviewBody": "I would not recommend this recipe. Made as written but used panko and toasted it as per home cooks suggestions. The panko soaked up the sauce so whole dish was dry. If you decide to go for it, triple sauce or reduce crumbs. Definitely toast crumbs.",
      "datePublished": "2026-02-11T04:36:53.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Vada"
      },
      "reviewBody": "This made it into our regular rotation. Prepared as stated but added a 1/4 cup more wine so crumbs were well saturated before cooking. On the table as promised. More lemon wedges on the plate. Best ratio of seafood:time:results! A winner.",
      "datePublished": "2026-02-07T20:53:44.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "CDSB"
      },
      "reviewBody": "This one goes into my NYTimes Cooking recipes Hall of Fame. Minimal prep, cooks quickly, interesting textures and bold, bright flavors. Grateful for the other commenters who suggested toasting the breadcrumbs ahead of time -- that was key. I removed the tails before cooking, didn't bother with the two-minute broil and served it over spaghetti with a little extra olive oil and lemon. A unicorn of a restaurant quality-ish sheet-pan recipe.",
      "datePublished": "2026-02-05T03:56:10.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Claire"
      },
      "reviewBody": "Really enjoyed this. Made as directed except added hot pepper flakes and reduced the salt a smidge. Pressed the crumbs onto the shrimp before baking. Took 4 minutes under the broiler to get the crumbs thoroughly golden, but the shrimp were beautifully cooked despite the longer cook time. Delicious!",
      "datePublished": "2026-01-24T00:43:16.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Cutie Pie"
      },
      "reviewBody": "I made this fun shrimp dish. I toasted the breadcrumbs first and then tossed in the parsley, garlic, and oregano. Next time, I plan to add red chili flakes to the wine and butter mixture. Served it over garlic mashed potatoes. That was fine, but I think this would be super yummy served over or with a ceaser salad.  Any leftover breadcrumbs can be sprinkled over the salad. Tomorrow....",
      "datePublished": "2026-01-10T05:21:35.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Jefferson's Dad"
      },
      "reviewBody": "@Lindsey I think olive oil would work very well when you cannot use butter, maybe just use less so that the dish doesn’t become too oily.  Let us know how you make out!",
      "datePublished": "2026-01-09T01:18:33.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Maura McGrath maryellin"
      },
      "reviewBody": "@Lindsey or “plant based butter”",
      "datePublished": "2026-02-04T21:03:00.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Lindsey"
      },
      "reviewBody": "Any suggestions for butter substitute? We have a dairy allergy in the family, and don’t quite know what to do for a recipe where it sees like olive oil won’t quite work as the replacement.",
      "datePublished": "2026-01-08T01:06:33.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Judy Crozier"
      },
      "reviewBody": "do you mean sprinkle lemon zest on top?",
      "datePublished": "2026-01-07T17:32:13.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Next Time ..."
      },
      "reviewBody": "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.",
      "datePublished": "2025-06-17T03:10:33.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "TripleC"
      },
      "reviewBody": "Made this last night, I’m on the fence about making it again.  It had a nice mix of flavors with the garlic, lemon, butter and herbs all complementing the fresh Key West Pink shrimp I used.  \n\nBut the sprinkled breadcrumb mix doesn’t stick to the shrimp at all and makes it awkward to serve the dish.  I was bacheloring last night so I just ate off it the pan, like any good Neanderthal.  Not sure how I’d serve it to humans.",
      "datePublished": "2025-06-30T14:02:02.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Mary R."
      },
      "reviewBody": "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.",
      "datePublished": "2025-06-17T13:51:49.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "JK"
      },
      "reviewBody": "It helps if you toast the breadcrumbs a little ahead of time",
      "datePublished": "2025-06-19T13:35:24.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "kay in NYC"
      },
      "reviewBody": "My oven started smoking during preheat and I didn't want to deal with it, so I made this in a frying pan. I had browned the breadcrumbs (with the olive oil, oregano, garlic etc mixed in) previously because I didn't think they'd brown in the oven in 6 minutes, so that made it easy.  I just transferred everything off the baking sheet to a fry pan when the oven started smoking.  I turned the shrimp a few times, but it basically took no time at all, and it turned out very well.  Delicious, actually.",
      "datePublished": "2025-06-30T02:54:24.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Joe from Lansing"
      },
      "reviewBody": "Absolutely delicious (as written). Very easy to make. Great variation on something familiar. The kids want to have very soon; as early as next week. Five stars (and a thumbs up!! from each of us).",
      "datePublished": "2025-06-18T16:57:40.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Anna AF"
      },
      "reviewBody": "Making this for the 2nd time in a week (I never do that!) and did what others suggested, toasted half of the breadcrumbs. Served over pearled couscous and it was delish! I also take the tails off and cut the shrimp in half for a more pleasant eating experience. ;o)",
      "datePublished": "2025-06-28T20:05:54.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Dr Frank"
      },
      "reviewBody": "This was EXCELLENT!  Looking at the recipe, it seemed that it could benefit from [more]…so I added an extra half-pound of shrimp (it comes in 2-lb bags) but doubled nearly everything else so that I could serve it with an al-dente rigatoni. It truly was a treat that I will make often. The beauty is in the simplicity of the prep and the fact that it comes together so quickly.",
      "datePublished": "2025-07-02T23:06:49.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Z"
      },
      "reviewBody": "Made as written, except for leaving the shrimp in for 8 minutes instead of 6 and flipping the tray halfway through (my oven is super uneven). The whole family, including a picky eater, asked when we'd be eating it again!",
      "datePublished": "2025-06-25T20:14:51.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Ann"
      },
      "reviewBody": "@Next Time ..., I also very much appreciate the altitude wisdom- we are where the air is rare ;)",
      "datePublished": "2025-11-03T16:19:30.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Jean Miller"
      },
      "reviewBody": "Another winner from Anna Francese Gass. Dead simple and such purely delicious flavors. Made this exactly as written for Father’s Day a couple of weeks ago and it was so universally popular that we are having it again tonight. I hope everyone makes this soon!",
      "datePublished": "2025-06-28T23:31:12.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Aaron L"
      },
      "reviewBody": "I made a few small changes -added in some fresh dill since I didn't have much parsley. Also add two finely copped hot pickled cherry peppers -adds a Utica zing to the dish!  Served tossed with rigatoni and Romano.",
      "datePublished": "2025-06-27T02:33:15.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Barbara"
      },
      "reviewBody": "Made the recipe as written. Wished I’d listened to reviews that suggested setting some of the breadcrumbs aside, sautéing them, then use as topping. Breadcrumbs weren’t crisp after 2 minutes under the broiler and longer would have overcooked the shrimp. It was still yummy, just not crispy.",
      "datePublished": "2025-07-09T22:31:48.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Alice Alexander"
      },
      "reviewBody": "@Next Time ...thank you for the cooking at altitude wisdom.  Greatly appreciated!",
      "datePublished": "2025-10-17T16:08:27.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Cecily"
      },
      "reviewBody": "Loved this recipe and followed it pretty closely as I was making it for the first time. It cooked up beautifully but way too much salt. I'll make it again for sure but I'll cut the salt by half (or more).",
      "datePublished": "2025-07-07T16:18:40.000Z"
    }
  ],
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    "@id": "https://cooking.nytimes.com/#publisher",
    "@type": "Organization",
    "name": "NYT Cooking"
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  "copyrightYear": 2025
}
