5 from 12 votes
Shrimp Oreganata
Shrimp Oreganata features jumbo shrimp topped with a flavorful blend of breadcrumbs, Parmesan, garlic, fresh parsley, oregano, and lemon zest, baked with a splash of white wine until golden and slightly crisp. The dish balances tender shrimp with a savory, herbaceous crust and a light wine sauce, finished with fresh lemon for brightness.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
294 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 294
% 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.