Shrimp Oreganata Recipe

If you re looking for a seafood dish that feels both fancy and comforting, this Shrimp Oreganata Recipe is an absolute winner. I first discovered it at a family gathering years ago, and it quickly became one of my go-to meals whenever I want to impress without spending forever in the kitchen. The combination of juicy shrimp topped with a golden, garlicky breadcrumb crust, all bathed in a buttery lemon sauce, is nothing short of dreamy.

You ll find that this recipe works perfectly for weeknight dinners as well as weekend entertaining. It s simple but sophisticated, and you don t need a long ingredient list to get that restaurant-worthy flavor at home. I love sharing this Shrimp Oreganata Recipe because it s one of those rare dishes that comes together quickly yet delivers big on taste and presentation.

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Ingredients You’ll Need

Each ingredient in this Shrimp Oreganata Recipe has a role to play, from the plump shrimp to the aromatic herbs and crunchy breadcrumbs. Picking good-quality shrimp and fresh herbs will really elevate the dish.

• Shrimp: Choose colossal shrimp, cleaned and deveined, for the best texture and flavor.
• Extra Virgin Olive Oil: Adds richness and helps crisp the breadcrumb topping beautifully.
• Chicken Stock: Use low-sodium to control the saltiness while adding depth to the sauce.
• Dry White Wine: This adds subtle acidity and complexity-if you don t drink wine, a sprinkle of lemon juice can work.
• Lemon: Fresh lemon wedges brighten all the flavors and add essential zing.
• Unsalted Butter: Cubed butter melts into the sauce, adding silky richness.
• Breadcrumbs: Use fresh or panko breadcrumbs for that perfect golden crust.
• Garlic: Fresh minced garlic infuses the dish with incredible aroma and flavor.
• Parmigiano Reggiano: Grated cheese adds a savory umami punch.
• Flat-leaf Italian Parsley: Chopped parsley gives freshness and color.
• Dried Oregano: Classic herb that ties the oreganata flavor together.
• Crushed Red Pepper Flakes: Just a touch provides a subtle heat that wakes up your palate.
• Kosher Salt and Pepper: Essential for seasoning and balancing flavors.

Variations

I love mixing things up a bit with this Shrimp Oreganata Recipe. Feel free to tweak it according to what you have on hand or what your family prefers-after all, recipes are just guidelines, right?

• Spice it Up: Sometimes, I add extra crushed red pepper flakes to give the dish a livelier kick that really wakes up the shrimp.
• Herb Twist: Substituting or adding fresh thyme or basil along with parsley gives a fragrant, herby note that s delicious.
• Gluten-Free: For a gluten-free version, I swap the breadcrumbs for crushed gluten-free crackers or almond meal, and the texture is still fantastic.
• Cheese Variation: If I don’t have Parmigiano Reggiano, I ll use Pecorino Romano for a sharper flavor that balances the butter beautifully.

How to Make Shrimp Oreganata Recipe

Step 1: Create the Flavorful Breadcrumb Mixture

Start by warming the olive oil in a large pan over medium-low heat, then gently sauté the minced garlic. You’ll want to watch carefully here – garlic cooks quickly and can go from golden to bitter in seconds. Once fragrant, add the breadcrumbs, lemon juice, Parmigiano, parsley, oregano, red pepper flakes, and salt. Stir everything together until the mixture is well combined, then turn off the heat and set aside. I find this step critical because the breadcrumb mixture forms the crispy, flavorful crust that makes this dish so special.

Step 2: Prep and Season the Shrimp

Pat your shrimp dry with paper towels – this little extra effort helps the breadcrumbs stick and ensures a nice sear. Then season the shrimp evenly with salt and pepper. I like to arrange them in my baking dish with the tails pointing up for a pretty presentation that guests always comment on. Preheat your oven to 425°F (220°C) while you get this ready.

Step 3: Assemble the Oreganata

Spread the seasoned breadcrumb mixture evenly over the shrimp, making sure each piece gets a lovely crust. Pour the white wine and chicken stock gently around the shrimp-be careful not to wash off your breadcrumb topping. Dot the cubed butter all over, then drizzle a bit more olive oil on top to encourage browning. This layering of liquids and fat is what creates that luscious buttery sauce that you ll want to soak up with warm bread.

Step 4: Bake and Broil for Perfection

Pop your baking dish onto the middle rack and bake for 10 minutes-this cooks the shrimp through while allowing flavors to meld. Next, move the dish to the upper rack and broil for just 1 to 2 minutes until the breadcrumb crust turns golden and crisp. Seriously, watch it like a hawk here to avoid burning; those last minutes make all the difference.

Step 5: Serve and Enjoy

Remove from the oven carefully-this dish will be bubbling with buttery sauce. Serve the shrimp with the sauce spooned generously over the top and lemon wedges on the side. I always recommend crusty bread for dipping, which turns this into a full, satisfying meal. My family goes crazy for it every time!

How to Serve Shrimp Oreganata Recipe

Garnishes

I m a big fan of finishing the dish with a sprinkling of freshly chopped parsley for a pop of green and freshness. A few extra lemon wedges on the side are essential-I always encourage squeezing more lemon over the shrimp right before eating to brighten all the flavors beautifully.

Side Dishes

To keep the spotlight on the shrimp, I usually serve this with a simple mixed green salad or steamed vegetables like asparagus or green beans. Another favorite is lightly sautéed spinach or even a scoop of creamy risotto if I m feeling indulgent. Oh, and don t skip the crusty bread-it s perfect for soaking up all that buttery sauce!

Creative Ways to Present

For special occasions, I ve arranged the shrimp in a pretty circular pattern on a serving platter with the breadcrumb crust browned evenly. Adding edible flowers or lemon zest curls on top adds a lovely touch. Another idea is to serve Shrimp Oreganata in individual mini cast iron skillets for a cozy yet elegant feel, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. I usually spoon the shrimp along with the sauce together to keep them moist and flavorful. Avoid leaving the topping exposed for too long to help preserve its texture.

Freezing

I actually don t recommend freezing Shrimp Oreganata because the shrimp texture can become rubbery and the breadcrumb topping tends to lose its crispness. It s best enjoyed fresh, but if you need to, freeze the shrimp and sauce separately without the breadcrumb crust for better results.

Reheating

To reheat, gently warm the leftovers in a low oven (around 300°F) covered with foil to avoid drying out. If you want to crisp the topping again, remove the foil for the last few minutes of warming but watch carefully as it can burn fast. Microwave can be used but may soften the crust.

FAQs

Final Thoughts

I absolutely love how this Shrimp Oreganata Recipe brings together simple ingredients to create something truly special and memorable. Whether you re cooking for your family or guests, this dish feels impressive without being intimidating. I encourage you to try it soon-you ll enjoy both the process and the delicious results. Trust me, once you make it, Shrimp Oreganata will become one of your favorites too!

Shrimp Oreganata Recipe

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• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Seafood
• Method: Baking
• Cuisine: Italian-American

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Description

Shrimp Oreganata is a classic Italian-American seafood dish featuring colossal shrimp baked with a flavorful seasoned breadcrumb topping infused with garlic, Parmesan, oregano, and a hint of spicy red pepper flakes. This recipe balances juicy, succulent shrimp with a crisp, buttery crust and a bright lemon finish, making it perfect for a special dinner or elegant appetizer.

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Ingredients

Units USM Scale 1x2x3x

Shrimp

• 1.5 pounds (680g) colossal shrimp, cleaned, shells removed, and deveined (size 12-15ct)
• Salt and pepper to taste
• 3 tablespoons (45g) extra virgin olive oil
• 3/4 cup (180g) low sodium chicken stock
• 1/4 cup (60g) dry white wine
• 1 large lemon, cut into wedges
• 6 tablespoons (84g) unsalted butter, cubed

Seasoned Breadcrumbs

• 1/3 cup (33g) breadcrumbs
• 3 tablespoons (45g) extra virgin olive oil
• 1 tablespoon (15g) lemon juice
• 6 cloves garlic, minced
• 2 tablespoons (16g) grated Parmigiano Reggiano
• 2 tablespoons minced flat-leaf Italian parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed hot red pepper flakes
• 1/2 teaspoon kosher salt

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Instructions

1. Prepare the Seasoned Breadcrumbs: In a large pan, sauté the minced garlic in 3 tablespoons of extra virgin olive oil over medium-low heat for about 2 minutes until fragrant but not browned. Add the breadcrumbs, lemon juice, grated Parmigiano Reggiano, minced parsley, dried oregano, crushed red pepper flakes, and kosher salt. Mix thoroughly to combine all ingredients. Turn off the heat and set the breadcrumb mixture aside.
2. Preheat Oven and Prepare Shrimp: Preheat your oven to 425°F (220°C). Place one oven rack in the middle position and another near the top. Pat the shrimp dry very well using paper towels. Season them evenly with salt and pepper to taste.
3. Assemble Dish: Arrange the shrimp in a single layer in an oven-safe baking dish or large pan, positioning their tails pointing upwards for presentation. Evenly distribute the prepared seasoned breadcrumbs over the shrimp, covering them with the flavorful crust.
4. Add Liquids and Butter: Pour the dry white wine and low sodium chicken stock around the shrimp in the baking dish, ensuring not to wash away the breadcrumbs. Dot the cubed unsalted butter all over the shrimp and into the surrounding broth. Drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping to promote browning and crisp texture.
5. Bake the Shrimp: Place the baking dish on the middle oven rack and bake for 10 minutes. This will cook the shrimp through and start to meld the flavors.
6. Broil for Crispiness: After baking, move the dish to the upper rack and broil for 1 to 2 minutes until the breadcrumb topping is golden brown and crisp. Watch closely to prevent burning.
7. Serve: Carefully remove the dish from the oven. Plate the shrimp and spoon the buttery, flavorful sauce over them. Serve with lemon wedges on the side. Pair with crusty bread to soak up the delicious butter sauce. Enjoy your Shrimp Oreganata!

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Notes

• Use fresh or thawed colossal shrimp to ensure the best texture and flavor.
• Be careful when broiling; the dish can burn quickly under high heat.
• For a stronger lemon flavor, you can add some lemon zest to the breadcrumb mixture.
• This dish pairs wonderfully with a light salad or steamed vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but are best enjoyed fresh.

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Nutrition

• Serving Size: 1/4 of recipe (approximately 170g shrimp portion with topping and sauce)
• Calories: 350 kcal
• Sugar: 1.5 g
• Sodium: 370 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1.5 g
• Protein: 28 g
• Cholesterol: 170 mg