Baked Shrimp Oreganata with Lemon Garlic Breadcrumbs
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Shrimp Oreganata is a delicious Italian-American seafood dish that you might see on a restaurant menu. This scrumptious recipe combines fresh shrimp with lemon, garlic, breadcrumbs, and of course oregano. If you are a shrimp lover like me, you will want to make this dish as soon as possible!
This recipe is easily one of the most delicious ways to serve shrimp. In fact I made this shrimp Oreganata recipe twice in the last week alone and it disappeared as soon as the dish hit the table.
Table of contents
Whether you are celebrating a special occasion, preparing for Christmas Eve, or simply looking for something easy and tasty for date night, this recipe will not disappoint you.
This classic Italian-American dish delivers many of the Italian flavors we love in shrimp scampi. Especially garlic, butter, lemon, and white wine, but it is topped with a savory breadcrumb mixture that will have you licking your fingers.
When I make this Shrimp Oreganata, I like to let the shrimp bathe in a white wine marinade while I prepare the crunchy breadcrumb topping flavored with fresh oregano, garlic, lemon, and butter. Then I pour the marinade over the shrimp before topping it with the breadcrumbs and popping it in the oven. While the shrimp bakes, the breadcrumbs soak up all of the tasty marinade, so you won’t want to leave one crumb of that topping behind.
After just a few minutes in the oven, you have one of the best shrimp recipes you will ever serve. Let me show you how easy it is to impress your family and friends with this amazing oreganata style shrimp.
Ingredients You Need
- Raw Peeled and Deveined Shrimp: I prefer to make this dish with extra-large shrimp, jumbo, or colossal shrimp. You can make this with smaller shrimp if you like, but the cooking time may vary.
- Olive Oil: I suggest using a good quality extra virgin olive oil.
- White Wine: Use a dry white wine that you enjoy drinking. Whatever you plan to serve with your dish would work very nicely.
- Red Pepper Flakes: This adds a hint of heat to the shrimp but you can leave this out.
- Panko Breadcrumbs: If possible, use the seasoned breadcrumbs. Panko breadcrumbs will make the topping extra crunchy but you can substitute regular breadcrumbs in this recipe.
- Garlic: Several freshly minced cloves of garlic will impart the most flavor.
- Chopped Fresh Oregano: The fresh version of this herb is very aromatic and adds a lovely flavor to that goes so well with seafood. You can use dry oregano but you should cut the amount in half because the flavor in dried herbs is more concentrated.
- Chopped Fresh Parsley: Again if you don’t have fresh herbs you can substitute dried herbs.
- Lemon: You will need the zest and the juice from the lemon. You will want to have some extra fresh lemon wedges to serve with the shrimp.
- Kosher Salt and Black Pepper
How to Make Shrimp Oreganata
- Mix the white wine, olive oil, parsley, and red pepper flakes in a large bowl. Add the shrimp to the mixing bowl and toss it so that all of the shrimp is evenly coated and set aside.
- Melt butter in a large skillet. Sauté the garlic for 1-2 minutes, then add breadcrumbs, oregano, parsley, lemon zest, salt, and black pepper to the skillet. Mix to combine and cook gently for another 2-3 minutes. Just until the herbs become fragrant.
- Lay the shrimp in a single layer in a rimmed baking dish or sheet pan. Pour the marinade over the shrimp. Then spoon the breadcrumb mixture on top of the shrimp. Top the breadcrumbs with a squeeze of fresh lemon juice and dot it with butter.
- Bake the shrimp for 10 minutes in a preheated oven set to 400 degrees F. The shrimp is done once it turns pink and is no longer translucent and the Breadcurmb topping is golden brown.
Cooking Tips
- You can purchase raw shrimp that has been peeled and deveined from the grocery store if you want to save yourself some time.
- It is easy to devein the shrimp yourself. Simply peel the shrimp leaving the last section of the shell and tail on. Then use a sharp paring knife to make a shallow cut lengthwise down the back of the shrimp and remove the dark vein.
- The breadcrumb mixture can be made earlier in the day making it easy to put the dish together right before baking it.
- Don’t overcook the shrimp or it will be rubbery. Shrimp bake very quickly so set your timer for 10 minutes and check it for doneness, you can always put it back in the oven for a minute or two if it isn’t ready.
Serving Suggestions
Shrimp Oreganata can be served either as an appetizer or as a main dish. 2-3 shrimp per person makes an elegant first course! If you plan to serve it as your main course I suggest 5-6 shrimp per person, accompanied by some delicious sides.
Storage
Baked shrimp is best enjoyed immediately after baking it and really there are rarely any leftovers. But if you do, the leftovers can be stored in an airtight container and refrigerated for about 3 days. Reheat the shrimp a few seconds at a time in the microwave or for about 7-10 minutes in a 300 degree F oven.
FAQ’s
The name comes from the fresh oregano that is added to the bread topping. Oregano is an herb that is often used in Italian cuisine and it gives the breading an herbal aroma and fresh flavor.
Many people are familiar with casino-style seafood, especially clams casino. Although both Oreganata and Casino-style recipes are made with a breadcrumb base with lots of Italian flavors, in Casino the breading is mixed with diced vegetables and bacon. Oreganata-style recipes build their flavor with a combination of fresh oregano, lemon, and garlic.
Other Seafood Recipes
I have a whole family of seafood lovers so I have some delicious recipes that I have developed over the years.
Shrimp is something you can enjoy all year long, whether it is Grilled Herb and Garlic Shrimp, Crab Stuffed Shrimp or Jambalaya, these are recipes that your whole family will love.
Some of my popular fish recipes include Sicilian Cod alla Ghiotta, Lemon-Pepper Salmon, Whole Roasted Branzino and Stuffed Baked Haddock.
Want to start your dinner menu with something from the sea? Try my Mussels in White Wine, Bacon Wrapped Scallops or Stuffed Calamari.
I love to get your feedback so if you tried this No Bake Pumpkin Pie with Graham Cracker Curst & Pecan Topping or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
You can also follow me on Facebook, Instagram and Pinterest for more recipes your family will love!
Shrimp Oreganata Recipe
Baked Shrimp Oreganata
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Ingredients
- 1 lb. Shrimp 20 per pound or larger, peeled and deveined
- 3 tbsp Olive Oil
- ⅓ cup White Wine dry
- 1½ tbsp Parsley fresh, chopped
- ¼ tsp Red Pepper Flakes
- 3 tbsp Butter cut into cubes
- 1 tbsp Lemon Juice half of a lemon
Breadcrumb Topping
- 4 tbsp Butter
- 3 cloves Garlic fresh, minced
- 1⅓ cups Panko Breadcrumbs seasoned
- 1½ tbsp Oregano fresh, chopped
- 1 tbsp Parsley fresh, chopped
- 1 Lemon zest
- ½ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Pre-heat your oven to 400℉.
- Mix the white wine, olive oil, 1½ tablespoons of parsley, and red pepper flakes in a large bowl. Add the shrimp to the mixing bowl and toss it so that all of the shrimp is evenly coated and set aside.
- Melt 4 tablespoons butter in a large skillet. Sauté the garlic for 1-2 minutes, being careful not to burn it. Add the breadcrumbs, oregano, 1 tablespoon of parsley, lemon zest, salt, and black pepper to the skillet. Mix to combine and cook gently for another 2-3 minutes. Just until the herbs become fragrant.
- Lay the shrimp in a single layer in a rimmed baking dish or sheet pan. Pour the marinade over the shrimp. Then spoon the breadcrumb mixture on top of the shrimp. Top the breadcrumbs with juice of ½ fresh lemon and dot it with 3 tablespoons of butter.
Notes
Cooking Tips
- You can purchase raw shrimp that has been peeled and deveined from the grocery store if you want to save yourself some time.
- It is easy to devein the shrimp yourself. Simply peel the shrimp leaving the last section of the shell and tail on. Then use a sharp paring knife to make a shallow cut lengthwise down the back of the shrimp and remove the dark vein.
- The breadcrumb mixture can be made earlier in the day making it easy to put the dish together right before baking it.
- Don’t overcook the shrimp or it will be rubbery. Shrimp bake very quickly so set your timer for 10 minutes and check it for doneness, you can always put it back in the oven for a minute or two if it isn’t ready.
- This recipe is best served immediately after baking it.
There are so wonderful with bread crumb mixture. All shrimp lovers should try this one!