Shrimp Oreganata

Classic shrimp oreganata features juicy shrimp baked with garlicky breadcrumbs, oregano, butter, white wine and lemon, for a simple Italian-inspired meal.

Also try shrimp francese, shrimp linguine, shrimp scampi foil packs, Cajun shrimp pasta, spicy shrimp pasta, and shrimp scampi without wine.

Why You’ll Love It           

Simple and elegant: This white wine butter sauce shrimp dish looks fancy but takes little effort to make.
Full of flavor: Garlic, oregano, lemon and Parmesan give it rich Italian taste.
Perfect texture: The shrimp stay juicy while the breadcrumb topping turns crisp and golden for contrast.

Oreganata Shrimp Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Shrimp: Large butterflied shrimp give the best presentation and texture. You can use jumbo shrimp or even colossal shrimp. The exact cooking time depends on the shrimp size as well as the heat in your pan.
Olive oil: Adds flavor and helps the shrimp bake evenly.
Garlic: Provides that classic Italian aroma and savory depth.
Breadcrumbs: Plain or seasoned breadcrumbs make a crunchy, flavorful topping.
Parmesan cheese: Adds nutty richness and helps brown the topping.
Oregano and red pepper flakes: Bring signature Italian spice and warmth. Dried oregano works fine but swap for fresh if you like. As a rule of thumb, a teaspoon of dried oregano equals a tablespoon of fresh oregano.
Fresh parsley: Adds freshness and color to balance the richness.
Fresh lemon juice and zest: Brighten the dish with fresh citrus notes.
Unsalted butter: Binds the breadcrumb topping and gives a buttery finish.
Dry white wine: Keeps the shrimp moist and enhances the flavor. I recommend Pinot Grigio or Sauvignon Blanc. The recipe only calls for ¼ cup of wine so you can serve the rest with the meal. I don’t recommend anything labelled “cooking wine” because the flavor of the finished dish won’t be so good.

How to Make Shrimp Oreganata

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the shrimp: Pat the shrimp dry, butterfly if needed and arrange in a baking dish. Drizzle regular or extra virgin olive oil and add kosher salt and black pepper.
Make the topping: Combine breadcrumbs, grated Parmesan cheese, dried oregano, parsley, minced garlic, lemon zest, butter and olive oil until evenly coated.
Add the liquid: Pour wine or broth around the shrimp to keep them moist while baking.
Top and bake: Spoon the breadcrumb mixture over the shrimp scampi and press gently to help it stick.
Finish and serve: Bake in a preheated oven until the shrimp are pink and the topping is golden, then squeeze with lemon and sprinkle with parsley before serving.

Substitutions and Variations

Breadcrumb type: Use panko for lightness and extra crunch or seasoned Italian breadcrumbs instead of plain breadcrumbs for more flavor. You can also make your own breadcrumbs.
Wine alternative: Swap the wine for chicken or vegetable broth.
Fat choice: Use olive oil instead of butter.
Flavor twist: Add a pinch of red pepper flakes or extra lemon zest for a brighter kick.

Serving Suggestions

With bread: Serve crusty bread, mushroom focaccia or garlic bread with your shrimp oreganata.
With a salad: Panzanella, Italian chopped salad or a burrata Caprese salad would pair well. 
With another side: Try creamy slow cooked polenta or polenta fries on the side, or consider rice, garlic mashed potatoes or pasta.
Wine pairing: Serve whichever white wine you used in the recipe. I used Pinot Grigio. If preferred, a dry Riesling would balance the richness of the dish.

How to Store Baked Shrimp Oreganata

Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Store cooked shrimp oreganata in a freezer-safe container for up to 2 months.
Thaw: Let thaw overnight in the refrigerator before reheating.
Reheat: Warm in the oven until heated through and the breadcrumb topping is crisp again.