Shrimp Oreganata
Shrimp oreganata is a classic Italian-American dish with juicy shrimp, garlicky breadcrumbs and bright lemon flavor. It’s quick to make and tastes amazing.
Servings: 4
Equipment
- Baking Dish or Oven-Safe Skillet
- Microplane or Zester
- Food Processor Optional
Ingredients
- 1½ Pounds shrimp large, peeled, deveined and butterflied, tails left on if liked
- 3 Tablespoons olive oil
- 4 Cloves garlic minced
- 1 Cup breadcrumbs plain, homemade or store-bought
- ¼ Cup Parmesan cheese freshly grated
- 2 Teaspoons dried oregano
- ½ Teaspoon crushed red pepper flakes optional
- 2 Tablespoons fresh parsley chopped
- 4 Tablespoons unsalted butter melted
- ¼ Cup dry white wine or chicken broth
- 1 lemon zested and juiced
- salt and black pepper to taste
For Homemade Breadcrumbs (Optional)
- 4 or 5 Slices bread toasted or slightly stale
Instructions
To Make Homemade Breadcrumbs (Optional)
- Cut bread into cubes and pulse in a food processor until fine crumbs form.
- For extra flavor, toast the crumbs in a dry skillet or oven at 350°F for about 6 minutes until lightly golden.
- Let them cool before using.
To Make Shrimp Oreganata
- Preheat the oven to 400°F and lightly grease a baking dish with a tablespoon of olive oil.
- Arrange the shrimp in a single layer in the dish.
- Drizzle with the remaining olive oil and season with salt and black pepper.
- In a bowl, combine the breadcrumbs, Parmesan cheese, oregano, red pepper flakes (if using), parsley, garlic, lemon zest and melted butter.
- Stir until the mixture is evenly moistened and crumbly.
- Spoon the breadcrumb mixture evenly over the shrimp, pressing gently so it adheres.
- Pour the wine or broth around the shrimp, being careful not to disturb the topping.
- Bake for 12 to 15 minutes, until the shrimp are pink and opaque and the topping is golden brown.
- Broil for a minute or 2 if you want the top more golden brown and crispy.
- Finish with a squeeze of fresh lemon juice and garnish with freshly chopped parsley.
- Serve immediately.
Notes
Pat shrimp dry: Patting them with paper towels ensures the topping sticks and bakes evenly.
Shrimp prep: Your large shrimp should be peeled. Removing the tails is optional. You'll need deveined shrimp so pull out the black digestive tract found along the back if it's not already done.
Toast the breadcrumbs: Toasting gives a deeper, nuttier flavor.
Avoid overbaking: Shrimp cook quickly, so pull them from the oven as soon as they turn pink.
Extra crunch: Broil for a minute or two at the end to crisp up the topping and turn it golden brown (keep an eye on it, you don't want the dish to burn).
Add fresh lemon: A squeeze of lemon right before serving brightens the whole dish. You could serve lemon wedges on the side.
Shrimp prep: Your large shrimp should be peeled. Removing the tails is optional. You'll need deveined shrimp so pull out the black digestive tract found along the back if it's not already done.
Toast the breadcrumbs: Toasting gives a deeper, nuttier flavor.
Avoid overbaking: Shrimp cook quickly, so pull them from the oven as soon as they turn pink.
Extra crunch: Broil for a minute or two at the end to crisp up the topping and turn it golden brown (keep an eye on it, you don't want the dish to burn).
Add fresh lemon: A squeeze of lemon right before serving brightens the whole dish. You could serve lemon wedges on the side.
Nutrition
Calories: 522kcal | Carbohydrates: 54g | Protein: 13g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 600mg | Potassium: 222mg | Fiber: 5g | Sugar: 6g | Vitamin A: 575IU | Vitamin C: 18mg | Calcium: 222mg | Iron: 4mg
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