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Shrimp Oreganata
5 from 121 votes

Shrimp Oreganata

Shrimp Oreganata features succulent, large shrimp topped with a garlicky, herbed breadcrumb crust that crisps beautifully under the broiler. The shrimp are arranged with a rich sauce of white wine, chicken stock, and butter, creating a moist and flavorful base. This dish is well suited for a baked seafood entrée served with lemon wedges that add bright acidity to complement the buttery richness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 609 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1.5 pounds (680g) Shrimp cleaned, shells removed, and deveined - size 12-15ct, colossal
  • salt to taste
  • black pepper to taste
  • 3 tablespoons (45g) extra virgin olive oil
  • 3/4 cup (180g) chicken stock low sodium
  • 1/4 cup (60g) white wine dry
  • 1 large lemon cut into wedges
  • 6 tablespoons (84g) butter cubed, unsalted
For the seasoned breadcrumbs
  • 1/3 cup (33g) breadcrumbs
  • 3 tablespoons (45g) extra virgin olive oil
  • 1 tablespoon (15g) lemon juice
  • 6 cloves garlic minced
  • 2 tablespoons (16g) Parmigiano Reggiano cheese grated
  • 2 tablespoons Italian flat-leaf parsley minced
  • 2 teaspoons oregano dried
  • 1/2 teaspoon red pepper flakes crushed, hot
  • 1/2 teaspoon kosher salt

Instructions

For the seasoned breadcrumbs
    Cup of Yum
  1. In a large pan saute the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant.  Add all of the remaining breadcrumb ingredients and mix well. Turn off the heat and set aside.
For the shrimp
  1. Preheat oven to 425°F. Set a rack in the middle and the other rack near the top of the oven.
  2. Pat the shrimp very dry then season with salt and pepper to taste.
  3. In an oven safe baking dish or large pan arrange shrimp with tails pointing up.  Distribute the breadcrumbs on top of the shrimp.
  4. Pour the wine and chicken stock around the shrimp. Sprinkle the cubed butter all over the shrimp and into the sauce. Drizzle 1-3 tablespoons of extra virgin olive oil all over the breadcrumbs.
  5. Bake for 10 minutes or until the shrimp are cooked through.
  6. After ten minutes, move the baking dish to the top rack and broil for 1-2 more minutes or until nice and brown.  Remove shrimp from the oven and plate with lemon wedges. Spoon the sauce onto plates and serve with crusty bread to mop up all of the butter sauce. Enjoy!

Notes

  • You can easily double or triple the recipe to serve more people.
  • If the sauce thickens excessively before serving, stir in a small amount of water or chicken stock to loosen it.
  • Cooking times vary slightly with shrimp size; smaller shrimp may cook a few minutes faster.
  • Leftovers keep well in the refrigerator for up to three days and can be reheated in the microwave.
  • Serving immediately after cooking is preferred for best texture.

Nutrition Information

Calories 609kcal (30%) Carbohydrates 17.7g (6%) Protein 42.9g (86%) Fat 39.5g (61%) Saturated Fat 15.1g (76%) Cholesterol 407mg (136%) Sodium 1036mg (43%) Potassium 348mg (7%) Fiber 0.9g (4%) Sugar 1.4g (3%) Calcium 229mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 609

% Daily Value*

Calories 609kcal 30%
Carbohydrates 17.7g 6%
Protein 42.9g 86%
Fat 39.5g 61%
Saturated Fat 15.1g 76%
Cholesterol 407mg 136%
Sodium 1036mg 43%
Potassium 348mg 7%
Fiber 0.9g 4%
Sugar 1.4g 3%
Calcium 229mg 23%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.