Shrimp Oreganata is an Italian-American dish consisting of shrimp topped with moistened breadcrumbs, white wine, lemon juice, parsley, and butter. This classic dish is wonderful to serve with pasta or crusty bread to mop up the sauce and while perfect for any night of the week, it’s especially good for Christmas Eve!
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Editor’s Note: Originally published on December 17, 2018. Updated with full process shots and expanded info.
Shrimp oreganata is a dish I grew up eating and can be found at almost every Italian-American restaurant in the New York area.
It’s loaded with outrageous flavor from the garlic, breadcrumbs, oregano, and white wine which happens to pair particularly well with seafood in general, like salmon oreganata, lobster oreganata, and clams oreganata.
And the beauty of shrimp oreganata is that the recipe is totally customizable. If you want more garlic, add it; don’t want wine, omit it.
Our goal here is to give you a great recipe that you can use to adjust to your own tastes and needs.
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How to make it
Each number corresponds to the numbered written steps below.
- Preheat your oven to 425f and set one rack in the middle and the other near the top. Mince 2 tablespoons of parsley and 6 cloves of garlic. Grate 2 tablespoons of Parmigiano Reggiano cheese.
- Heat a large pan to medium-low and saute the minced garlic in 3 tablespoons of extra virgin olive oil until fragrant (about 2 minutes).
- Add 1/3 cup of plain breadcrumbs, 1 tablespoon of lemon juice, the parsley, 2 teaspoons of dried oregano, 1/2 teaspoon of crushed red pepper, 1/2 teaspoon of kosher salt, and the grated Parmigiano Reggiano and mix well. Remove from the heat and set aside.
- Pat dry 1 1/2 pounds of colossal peeled and deveined shrimp with paper towels, then season with salt and pepper to taste. In an oven-safe baking dish or large pan, arrange the shrimp with the tails pointing up. Top the shrimp with the breadcrumb mixture and pour 3/4 cup of low-sodium chicken stock and 1/4 cup of dry white wine around the shrimp. Note: Use whatever baking dish you like. A cast iron or stainless steel pan works well too. We used two smaller dishes in the pic above.
- Top the shrimp with 6 tablespoons of cubed cold butter and drizzle a couple of tablespoons of extra virgin olive oil on top of the breadcrumbs.
- Bake in the oven for 10 minutes or until the shrimp are cooked through. After 10 minutes, move the baking dish to the top rack and broil for 1-2 minutes or until brown but watch carefully to prevent burning. Remove the shrimp from the oven and serve on plates with lemon wedges and a spoonful of the garlicky pan sauce. Serve with crusty bread to mop up the sauce and enjoy!
Top tips
- Shrimp. Buying cleaned shrimp that’s already been peeled and deveined is a huge time saver and I recommend it. That being said, it’s always good to look over the shrimp to double-check before you start prepping. For recipes like shrimp oreganata or shrimp cocktail, I suggest using colossal shrimp, sized U12-15 (that means 12-15 shrimp per pound). You can definitely use smaller shrimp but note that your cooking time may be lessened by a few minutes if doing so.
- Wine. I usually use a dry white wine when cooking, such as a sauvignon blanc or pinot grigio. If you cannot have wine, you can omit it here.
- The breadcrumbs. The breadcrumbs in this dish should be well moistened and there’s no need to overdo it with them as the sauce may become too thick or dry out. If that happens, add some water to loosen it up before serving.
- Broiling. Broiling at the end isn’t mandatory, but suggested as it will give a wonderful toasty top to the breadcrumbs. When broiling, watch carefully to prevent burning.
More shrimp recipes
If you came here looking for shrimp recipes, you’re in the right place!
- Lemon garlic shrimp pasta – one of our most popular recipes, this pasta is a must for any shrimp lover!
- Shrimp Francese – colossal shrimp are lightly battered, fried, then simmered in a buttery lemon sauce.
- Shrimp scampi rolls – buttery rolls loaded with shrimp scampi and topped with sauteed cherry tomatoes.
- Shrimp Saganaki – one-pan Greek shrimp dish with feta, olives, and tomatoes.
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Shrimp Oreganata
Ingredients
- 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
For the 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
For the seasoned breadcrumbs
- In a large pan saute the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant. Add all of the remaining breadcrumb ingredients and mix well. Turn off the heat and set aside.
For the shrimp
- Preheat oven to 425°F. Set a rack in the middle and the other rack near the top of the oven.
- Pat the shrimp very dry then season with salt and pepper to taste.
- In an oven safe baking dish or large pan arrange shrimp with tails pointing up. Distribute the breadcrumbs on top of the shrimp.
- Pour the wine and chicken stock around the shrimp. Sprinkle the cubed butter all over the shrimp and into the sauce. Drizzle 1-3 tablespoons of extra virgin olive oil all over the breadcrumbs.
- Bake for 10 minutes or until the shrimp are cooked through.
- After ten minutes, move the baking dish to the top rack and broil for 1-2 more minutes or until nice and brown. Remove shrimp from the oven and plate with lemon wedges. Spoon the sauce onto plates and serve with crusty bread to mop up all of the butter sauce. Enjoy!
Notes
- The recipe can easily be doubled or tripled.
- The sauce in the center can be loosened up before serving with a couple of ounces of water or chicken stock if needed.
- The shrimp used in this recipe are 12-15ct which means 12-15 per pound. Cooking time will be up to a few minutes less if using smaller shrimp.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave, though this dish is best eaten right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on December 17, 2018. It was completely updated on December 13, 2022.
This is over-the-top delicious and very easy to prepare. My husband suggested I should cook it every night from now on
So glad you and your husband loved it, Frances!
I’ve been meaning to try this for months and last night I finally made it. Oh my gosh, just delicious. My husband, who is so picky that it drives me nuts, absolutely loved it and said it’s the best shrimp dish he’s had in a long time. 🙂 The seasoned bread crumbs are perfect and I think I’ll try this with salmon too. I followed the recipe pretty much to a “T” other than adding a bit more lemon, simply because we love lemon. This was just so good, and so easy to make. I want you to know that every recipe of yours that I’ve tried has been excellent, truly.
We’re so happy to hear you and your husband enjoyed it, Colleen!
Made this for Christmas Eve and it turned out fantastically! Great addition to the 7-fish dinner and easy on the cost.
Is this recipe in your cookbook?
Yes, this one is in the cookbook.
This was a big hit at our Feast of the Seven Fishes! Everyone loved it and it is so easy to prepare.
Looks yummy! Can I assemble the day before? I would make the bread crumbs and tuck it all around the shrimp. Then right before I bake I would add the stock and wine. Thoughts????
Yes, you can do that.
Made this for Christmas Eve. We had it over polenta. Fantastic!!
The directions are spot on. No guess work with this recipe.
I used 1 cup chicken broth w/o adding wine. Came out awesome!
I prepared it in the baking pan and brought it to our son’s house. Loved by all. Thank you!!
So happy to hear that, Carrie!