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Shrimp oreganata with breadcrumbs and lemon on a plate.

Baked Shrimp Oreganata Recipe with Garlic and Lemon

Allie Hagerty
Shrimp oreganata is the ideal dish for easy entertaining. Enjoy perfectly baked shrimp with a crispy breadcrumb topping.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Appetizer, Main Course
Servings 2 servings

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.

Notes

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.

 

Nutrition Facts

Calories: 438kcalCarbohydrates: 15gProtein: 28gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 245mgSodium: 1463mgPotassium: 291mgFiber: 1gSugar: 1gVitamin A: 1019IUVitamin C: 6mgCalcium: 222mgIron: 2mg
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