Baked Shrimp Oreganata Recipe with Garlic and Lemon
Shrimp Oreganata is a true classic Italian-American favorite! Get ready for the most irresistible shrimp bake ever! This delicious shrimp oreganata recipe is packed with Italian flavors, featuring butterflied shrimp coated in a crispy breadcrumb mixture and baked until perfectly golden brown. Whether you’re making this for an easy weeknight meal or serving it at a special occasion like the Feast of the Seven Fishes, this seafood lover’s dream dish is guaranteed to impress.
This classic Italian-American dish is the perfect way to elevate your seafood dishes at home with minimal effort. Whether you’re a shrimp lover or just looking for a delicious dish that feels fancy without the fuss, this one is a must-try! I have plenty of delicious seafood recipes for you to try! Some of my favorites are my crabmeat stuffed shrimp, garlicky shrimp and grits, seafood pot pie, lobster fried rice, and lobster cakes!
Why You’ll Love This Recipe
- Big Italian Flavors – The combination of fresh garlic, fresh herbs, pecorino romano cheese, and dry white wine gives this dish a restaurant-quality taste with minimal effort.
- Quick & Easy – With a short cooking time and no complicated steps, this is the perfect easy weeknight meal that feels fancy but comes together fast.
- Versatile & Crowd-Pleasing – Serve it as a main dish over pasta or with a crusty bread for soaking up all the buttery, garlicky goodness!
Ingredients
- Jumbo Shrimp – Look for fresh shrimp that are already peeled and deveined to save time. If using smaller shrimp, reduce the cooking time by 1-2 minutes.
- Breadcrumbs – Panko breadcrumbs create the crispiest breadcrumbs! If you prefer a more traditional texture, go for seasoned breadcrumbs or regular breadcrumbs. I like a half and half mix of each!
- Cloves of Garlic – Fresh is best! Mince finely or use a food processor for even distribution in the breadcrumb mixture.
- Dried Oregano & Fresh Oregano – The combination of dry oregano and fresh herbs brings depth and brightness to this oreganata style dish.
- Red Pepper Flakes – A great addition for a touch of heat! Feel free to adjust the amount to your preference.
- Pecorino Romano Cheese – A little pecorino cheese adds savory sharpness—parmesan cheese works too, but pecorino gives it that classic Italian American dish vibe.
- Extra Virgin Olive Oil – Choose a good-quality olive oil for the best flavor—it helps create that golden brown, crispy finish on the top of the breadcrumbs.
- Lemon Zest & Lemon Juice – The fresh lemon brightens up the whole dish! Lemon wedges on the side let everyone add a little more.
- Dry White Wine – A splash of Pinot Grigio adds just the right balance of acidity—if you don’t have wine, chicken broth works as a substitute.
- Unsalted Butter – Melted butter keeps the shrimp tender while helping the topping crisp up—use small pieces of butter over the top of each shrimp for extra richness!
Ingredient Substitutions
- No Pecorino Romano? Swap in parmesan cheese or even grated asiago for a similar sharp bite.
- No White Wine? Try chicken broth or even a splash of fresh lemon juice for acidity.
- Want it Gluten-Free? Use gluten-free panko breadcrumbs to keep the crunch without the wheat.
- No Fresh Shrimp? This recipe works well with lobster oreganata, salmon oreganata, or even clams oreganata!
Ingredient Additions
- Cherry Tomatoes – Roasting them with the shrimp adds a touch of sweetness and acidity.
- Capers – If you love a briny punch, capers are a great addition!
- Fresh Basil – Add a sprinkle of basil right before serving for an extra layer of fresh herbs.
- Anchovy Paste – Mix a little into the breadcrumb mixture for deeper umami flavor.
Step by Step Instructions
Preheat the Oven: Preheat the oven to 425°F (220°C). Lightly grease a small baking dish.
Prepare the Breadcrumb Mixture: In a large bowl, combine the breadcrumbs, minced garlic, dried oregano, parsley, lemon zest, red pepper flakes, kosher salt, black pepper, and Pecorino Romano cheese.
Drizzle in the olive oil and mix until the breadcrumbs are evenly moistened.
Prep the Shrimp: Pat the shrimp dry with paper towels and arrange them in a single layer in the greased baking dish. Squeeze lemon juice over the shrimp, then pour the dry white wine around them.
Assemble the Shrimp Oreganata: Spoon the breadcrumb mixture over the top of each shrimp, pressing gently so it adheres.
Drizzle the melted butter evenly over the topping.
Bake the Shrimp: Bake at 425°F (220°C) for 12–15 minutes, until the shrimp are opaque and cooked through. If the topping isn’t golden brown, broil for an additional 1–2 minutes to crisp it up.
Serve & Garnish: Sprinkle with extra fresh parsley and serve immediately with lemon wedges on the side.
Expert Tips
- Pat Dry the Shrimp – Use paper towels to remove excess moisture before assembling to help the breadcrumb mixture adhere better.
- Use Extra-Large Shrimp – This dish works best with extra-large shrimp or colossal shrimp, but if using smaller shrimp, just reduce the cooking time.
- Don’t Overcrowd the Baking Dish – Make sure the shrimp are in a single layer so they cook evenly.
- Broil at the End – For that perfect golden brown, crispy finish, turn on the broiler for the last 1-2 minutes of baking.
Serving Suggestions
- Wine Pairing: A chilled Pinot Grigio or Vermentino complements the italian flavors of the shrimp oreganata.
- Over Pasta: Toss with linguine or spaghetti and drizzle with the buttery pan juices.
- With Crusty Bread: Serve with warm crusty bread to soak up all the garlicky, lemony goodness.
- As an Appetizer: Serve on a sheet pan for easy grabbing at a dinner party or special occasion.
- Alongside a Salad: A simple arugula salad balances the richness of the shrimp. Try my arugula orzo salad for a tasty side!
Storage Instructions
- Refrigerate Leftovers: Store in an airtight container in the fridge for up to 2 days.
- Reheat Gently: Warm in a large skillet over medium heat or in a 400°F oven for a few minutes—avoid microwaving to keep the breadcrumbs crispy.
- Freeze for Later: While best fresh, you can freeze assembled but unbaked shrimp oreganata in a greased baking dish, wrapped tightly, for up to 1 month. Bake directly from frozen, adding an extra 5 minutes to the cooking time.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Baked Shrimp Oreganata Recipe with Garlic and Lemon
Equipment
- Baking dish (small, enough to fit shrimp in a single layer)
- Large bowl
- Small saucepan
- Sharp knife
- cutting board
- measuring spoons
- Spoon (for breadcrumb topping)
- Paper towels
Ingredients
- ¾ pound jumbo shrimp peeled, deveined, tails on, and butterflied
- ½ cup panko breadcrumbs
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- Zest of ½ lemon
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon kosher salt
- Pinch of black pepper
- 3 tablespoons grated Pecorino Romano cheese
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon
- 1 ½ tablespoons unsalted butter melted
- ¼ cup dry white wine
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a small baking dish.
- In a large bowl, combine the breadcrumbs, minced garlic, dried oregano, parsley, lemon zest, red pepper flakes, kosher salt, black pepper, and Pecorino Romano cheese. Drizzle in the olive oil and mix until the breadcrumbs are evenly moistened.
- Pat the shrimp dry with paper towels and arrange them in a single layer in the greased baking dish. Squeeze lemon juice over the shrimp, then pour the dry white wine around them.
- Spoon the breadcrumb mixture over the top of each shrimp, pressing gently so it adheres. Drizzle the melted butter evenly over the topping.
- Bake at 425°F (220°C) for 12–15 minutes, until the shrimp are opaque and cooked through. If the topping isn’t golden brown, broil for an additional 1–2 minutes to crisp it up.
- Sprinkle with extra fresh parsley and serve immediately with lemon wedges on the side.