Shrimp Oreganata
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
294 kcal
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Course
Main Course
Shrimp Oreganata
Description
This recipe prepares jumbo shrimp by optionally butterflying them to increase surface area and allow the breadcrumb topping to adhere well. The shrimp are seasoned simply with salt, pepper, and red pepper flakes before being arranged in an oiled baking dish. The topping is made by combining plain dried breadcrumbs with grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, lemon zest, and olive oil to create a wet sand-like mixture.
The shrimp are baked at a high temperature with white wine poured around them, allowing the breadcrumbs to bake to a golden crisp while a thick sauce forms from the wine and ingredients. The result is a shrimp dish featuring a crispy herb crust and a moist, tender interior with bright lemon accents.
Before eating, spooning the pan sauce over the shrimp enhances each bite. Proper cooking time is critical to avoid rubbery shrimp, with 9 to 10 minutes recommended.
Ingredients
- 1 ½ pounds Shrimp jumbo, peeled and deveined
- kosher salt
- black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup white wine dry
- ½ cup breadcrumbs plain, dried, not seasoned
- 2 tablespoons Parmesan Cheese or pecorino cheese, grated
- 2 cloves garlic minced or ½ teaspoon garlic powder
- 2 tablespoons parsley fresh, chopped
- ½ teaspoon oregano dried
- 1 teaspoon lemon zest
- 3 tablespoons olive oil plus extra for drizzling
- lemon wedges for serving
Instructions
- Preheat oven to 425°F.
- Butterfly the shrimp (this step is optional). To do this, place the shrimp flat on a cutting board. Using a small knife, cut along the back of the shrimp to open it up. Don’t cut all the way through. Spread the shrimp open and flatten it out. Now you can stand the shrimp upright. Repeat with the remaining shrimp.
- Toss them in a large bowl with a pinch of salt, pepper, and the red pepper flakes.
- To make the topping, mix the breadcrumbs, parmesan, garlic, parsley, oregano, lemon zest, ¼ teaspoon salt, ⅛ teaspoon pepper, and olive oil together in a bowl until the mixture resembles wet sand.
- Coat the bottom of an oven-safe skillet, baking dish or sheet pan with olive oil. Arrange the shrimp in a single layer in the dish, tails up. Pour the wine around the shrimp into the dish.
- Spoon the breadcrumb mixture over each shrimp. Spoon any extra breadcrumbs around the shrimp. Drizzle a little olive oil on top.
- Bake in the oven 9-10 minutes until the shrimp are cooked. Then, broil on high for 2 minutes until the breadcrumbs are golden brown. Remove from oven and squeeze a generous amount of lemon juice on top before serving. Garnish with parsley. Spoon any sauce from the skillet onto the shrimp.
Notes
- Butterflying the shrimp increases topping surface and helps them stand upright during baking.
- Use plain dried breadcrumbs rather than seasoned for better flavor control; panko or gluten-free breadcrumbs can be substituted.
- Spoon the flavorful pan sauce formed by the wine and topping over the shrimp before serving.
- Avoid overcooking shrimp; 9 to 10 minutes in a 425°F oven ensures tender results.
- Finish with a squeeze of fresh lemon juice to add brightness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 216mg | 72% |
| Sodium | 1255mg | 52% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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