Shrimp Oreganata is the kind of dish that turns a regular weeknight into something to celebrate. This classic, Italian-American favorite features plump shrimp blanketed under a garlicky, herbed breadcrumb topping, kissed with lemon and olive oil, and baked just until golden. Each bite bursts with vibrant Mediterranean flavors and a gorgeous contrast of juicy seafood with a crispy, savory crust. If you’re after an eye-catching centerpiece with minimal fuss, Shrimp Oreganata delivers big restaurant-worthy flavor with simple, honest ingredients—perfect whether you’re sharing with friends or treating yourself to a special meal at home.
Ingredients You’ll Need
You don’t need anything fancy to make Shrimp Oreganata sing—just a handful of juicy shrimp, a few pantry staples, and the freshest parsley you can find. Each ingredient has an important role in the final flavor, aroma, and irresistible crunch. Here’s why they matter:
- Large shrimp: Choose shrimp that are peeled and deveined, tails on; they’re the star of the show and provide juicy, briny sweetness.
- Plain breadcrumbs: These form that irresistible golden crust that soaks up all the juices while staying satisfyingly crisp.
- Grated Parmesan cheese: Adds nutty depth and a signature Italian touch to the topping.
- Fresh parsley: Brings a bright, garden-fresh color and a subtly peppery lift.
- Garlic cloves: Just the right amount for that savory punch in every bite.
- Dried oregano: An absolute must—it gives Shrimp Oreganata its classic, herby backbone.
- Salt: Highlights the natural flavors of the shrimp and balances the dish.
- Black pepper: Brings just enough warmth and contrast without overpowering.
- Crushed red pepper flakes: Optional, but a sprinkle adds a gentle kick for extra excitement.
- Olive oil: Keeps everything moist and helps the topping turn perfectly crisp.
- Lemon juice: Infuses the shrimp with a lively, zesty tang.
- Dry white wine: Lends a wonderful subtlety and boosts the shrimp’s natural sweetness.
- Lemon wedges: For serving—don’t skip these! They add that last, fresh pop of acidity right before you dig in.
How to Make Shrimp Oreganata
Step 1: Preheat and Prep the Baking Dish
Start by setting your oven to 400°F (200°C)—a hot oven is the secret to that golden, bubbling finish. While it heats, lightly grease a baking dish that fits the shrimp in a single layer. This keeps everything from sticking, and it guarantees every shrimp gets just enough love from the heat below.
Step 2: Mix the Herbed Breadcrumb Topping
In a small mixing bowl, combine the plain breadcrumbs, grated Parmesan, freshly chopped parsley, garlic, dried oregano, salt, black pepper, and the optional red pepper flakes if you love a hint of heat. Drizzle in half of your olive oil—about 2 tablespoons—and stir until the mixture is evenly moistened and starts to look like wet sand. This blend is the heart of Shrimp Oreganata, creating the craveable crust in every bite.
Step 3: Arrange the Shrimp
Nestle the peeled and deveined shrimp in a single layer inside your prepared baking dish, tails up for a fancier look if you’d like. A packed single layer ensures the shrimp cook evenly while soaking up all the citrusy, garlicky goodness to come.
Step 4: Add Lemon and Wine
In a separate small bowl, whisk together the lemon juice and dry white wine. Drizzle this fragrant mix evenly over the shrimp. As it bakes, the citrus and wine mingle with the shrimp’s natural juices, creating a luscious, aromatic base you’ll want to mop up with bread.
Step 5: Top with Breadcrumb Mixture
Heap a generous spoonful of the herbed breadcrumb mixture onto each shrimp, pressing lightly to help it cling. The breadcrumbs should blanket the shrimp but not completely smother them—you want a balance of seafood and crunch in every forkful!
Step 6: Drizzle and Bake
For that perfect golden finish, drizzle the remaining olive oil evenly over the top. Slide the dish into your hot oven and bake for 12 to 15 minutes. The shrimp should turn bright and opaque while the topping crisps and browns beautifully. Craving extra crunch? Broil for an extra minute or two at the end, but keep a close eye to prevent burning.
Step 7: Serve with Lemon Wedges
Remove the sizzling Shrimp Oreganata from the oven and serve hot, passing around plenty of fresh lemon wedges. A last squeeze right before eating makes all the difference—don’t skip it!
How to Serve Shrimp Oreganata
Garnishes
Nothing elevates Shrimp Oreganata quite like a scattering of extra chopped parsley and a dusting of fresh lemon zest just before serving. Not only does this add a burst of color, but the fresh herbs gently perfume the dish. Arrange some bright lemon wedges right on the platter for guests to squeeze as they wish—this adds fresh tang and makes for a truly mouthwatering presentation.
Side Dishes
Shrimp Oreganata pairs beautifully with simple sides. Try serving it alongside al dente linguine tossed with a little olive oil and more garlic, or with a big bowl of garlicky sautéed spinach or tender roasted asparagus. Crusty Italian bread is practically mandatory for scooping up every last drop of that lemony, herbed pan sauce.
Creative Ways to Present
For a dramatic appetizer, arrange Shrimp Oreganata atop rounds of toasted baguette or serve them in individual oven-safe ramekins for personal, bubbling portions. If you want to keep things light, nestle the shrimp over a leafy salad drizzled with the pan juices, or thread them onto skewers for a festive, party-ready platter.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store Shrimp Oreganata in an airtight container in the refrigerator for up to two days. The topping will soften a little, but the flavors continue to meld and deepen, making leftovers just as delicious for lunch or dinner the next day.
Freezing
While freshly baked Shrimp Oreganata is always best, you can freeze leftovers in a pinch. Wrap portions tightly and place them in a zip-top freezer bag; freeze for up to one month. For best quality, thaw overnight in the refrigerator before reheating.
Reheating
To reheat Shrimp Oreganata, arrange the shrimp in a single layer in an oven-safe dish and cover lightly with foil. Warm in a 325°F oven for about 10 minutes, or until heated through. For extra crispness, uncover for the last few minutes or run under the broiler briefly.
FAQs
Can I use frozen shrimp for Shrimp Oreganata?
Absolutely! If using frozen shrimp, thaw them thoroughly and pat them dry with paper towels before starting the recipe. This ensures they roast rather than steam and keeps the topping crisp.
Is there a substitute for white wine?
If you’d rather skip the wine, you can substitute with additional lemon juice or a splash of seafood or chicken broth. The acid and liquid help keep everything juicy and flavorful.
What’s the best way to devein shrimp?
Use a small paring knife to make a shallow slit along the back of each peeled shrimp, then gently pull out the dark vein with the tip or rinse it away under cold water. Removing the vein ensures the cleanest taste and best texture for your Shrimp Oreganata.
Can I prepare Shrimp Oreganata in advance?
You can assemble the entire dish up to a few hours ahead and keep it covered in the refrigerator. Bake just before serving so the topping stays crunchy and the shrimp perfectly cooked.
How do I make the topping extra crunchy?
For an even crispier finish, broil Shrimp Oreganata for the last minute or two until the breadcrumbs are deeply golden. Just watch closely so the topping doesn’t burn—it happens quickly!
Final Thoughts
If you’re looking for a quick meal that’s bursting with flavor and sure to impress, Shrimp Oreganata never disappoints. This recipe is forever in my personal rotation for good reason—it’s easy, stunning, and brimming with old-school Italian comfort. Grab your shrimp, preheat the oven, and treat yourself to this irresistible classic tonight!
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Shrimp Oreganata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Shrimp Oreganata is a delicious Italian-American seafood dish featuring succulent shrimp topped with a flavorful breadcrumb mixture, baked to perfection. This recipe is a perfect blend of garlic, herbs, Parmesan, and lemon, creating a savory and satisfying main course.
Ingredients
Main Ingredients:
- 1 ½ pounds large shrimp (peeled and deveined, tails on)
Breadcrumb Mixture:
- ¾ cup plain breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup olive oil
Additional:
- 2 tablespoons lemon juice
- 2 tablespoons dry white wine
- Lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Prepare Breadcrumb Mixture: Combine breadcrumbs, Parmesan, parsley, garlic, oregano, salt, pepper, and red pepper flakes. Drizzle with olive oil and mix well.
- Arrange Shrimp: Place shrimp in the baking dish.
- Prepare Lemon-Wine Mixture: Mix lemon juice and white wine, then drizzle over shrimp.
- Add Breadcrumb Topping: Spoon breadcrumb mixture over each shrimp and drizzle with remaining olive oil.
- Bake: Bake for 12–15 minutes until shrimp are cooked and topping is golden.
- Serve: Serve hot with lemon wedges.
Notes
- Enhance the flavor with clam juice or seafood stock before baking.
- For a crispy topping, broil the shrimp for 1–2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 180mg
