Shrimp oreganata is one of those dishes that seems difficult, but is actually super easy to make. Get some good quality shrimp and a few other ingredients and you will have this awesome dish ready in no time!
Really, the whole recipe can be made in 30 minutes on a good day, especially if cleaned and thawed shrimp are ready to go.
What Is Shrimp Oreganata?
It’s an Italian-American dish with moistened breadcrumbs on top of shrimp that is then baked in the oven. Shrimp oreganata is almost always made with some white wine, lemon juice, parsley, parmigiano reggiano or pecorino, and garlic infused breadcrumbs. Butter, olive oil, and red pepper flakes are normally in there as well. Basically, many common Italian inspired ingredients find their way into this dish.
I have made oreganata style dishes with and without white wine and it is quite good either way. Don’t stress if you do not have the wine. As is common with many of our recipes there is always room to change it up. Our goal is to give you a nice recipe that is a great starting point.
Feel free to make it your own though! If you want more garlic, or less crushed red pepper flakes, go for it.
Oreganata Recipe Ingredients:
- 1 pound colossal shrimp – Any size larger than 26/30 will be perfect. The lower the number, the bigger the shrimp – the size denotes the number of shrimp per pound.
- 4 Tbsp unsalted butter
- 4 Tbsp olive oil
- 3 Tbsp extra virgin olive oil
- 8 cloves garlic
- 1/4 cup white wine – Use a dry white wine such as Pinot Grigio
- 1.5 cups Italian seasoned breadcrumbs
- 2 Tbsp parmigiano reggiano
- 2 Tbsp fresh parsley
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- salt/pepper
- 2 Tbsp lemon juice plus more lemons for plating.
How To Make Shrimp Oreganata:
- Start with some fresh parsley, garlic, lemons, pecorino, and Italian seasoned breadcrumbs.
- Mince the garlic. Preheat oven to 400f
- Chop the parsley.
- Melt 4 Tablespoons of butter and 1 Tablespoon of olive oil on medium heat. Saute garlic for 2 minutes until golden.
- I prefer to buy cleaned and ready to go shrimp but there is always a few that need a little bit of tending. It’s a good idea to look over the shrimp and have them all cleaned and thawed before starting the cooking process.
- To the pan add the breadcrumbs, cheese, parsley, oregano, crushed red pepper, 1/2 tsp kosher salt, 1/4 tsp black pepper, white wine and lemon juice.
- Thoroughly combine the mixture and set aside. The mixture will be quite dry at this point.
- Arrange the shrimp in a circle if using a cast iron pan. Place the breadcrumb mixture on top of the shrimp like shown. You will probably have leftover breadcrumbs. Place them in the center of the pan. Add a 1/2 cup of water to the center of the pan and mix into the breadcrumbs. Then drizzle 3 Tablespoons of olive oil on top of the shrimp.
- Bake the shrimp, uncovered, for 10 minutes, then broil for 2 more minutes. Watch carefully to avoid burning.
- Remove from oven and serve with lemon wedges and a drizzle of extra virgin olive oil. The center breadcrumb mixture, if dry, can be made wet with a 1/4 cup more water or chicken stock. Spoon the wet sauce on to the shrimp if desired or dip bread into it. Enjoy!
Oreganata Style Shrimp is a real quick recipe. It’s great for parties and holidays as well, because it easily scales up. I have made two platters of this dish with 8 pounds of shrimp and everyone loved it!
Some Common Questions:
How Long Do You Bake Shrimp Oreganata?
For the colossal shrimp called for in this recipe, 10-12 minutes at 400f seems to be the sweet spot. If you decide to use smaller shrimp, such as 26/30 count, they might take a few minutes less.
Use the time as a general rule, but don’t be afraid to pull one out and test it. I do this all the time as no two ovens are the same. The shrimp will be nice and firm with a pinkish-orange color when they are done. For this recipe, broiling at the finish gives that perfect crispiness to the breadcrumbs, so don’t forget that step.
Oreganata Substitutions:
Seafood such as baked clams, salmon, cod, flounder, and calamari all make great substitutes for the shrimp. The oreganata style breadcrumbs are perfect even for veggies. Sprinkle this breadcrumb mixture over roasted broccoli for an awesome side dish.
Difficulty Level:
On a 1-5 scale with 1 being easy this shrimp oreganata recipe is a 2. I know it seems like I keep giving 2’s all the time, but I really do not see any big issues with creating this dish.
I recommend to not overdo the breadcrumbs. The recipe calls for 1.5 cups, but do not feel the need to use all of the mixture. If too much is used, more water and/or wine can be added in the center to make more of a sauce. Again, not a big deal, but something to keep in mind.
A lot of people love this recipe with barely any sauce, and it is often served this way in Italian restaurants. If it is at all dry, a nice squeeze of lemon and some extra virgin olive oil on top really does the trick when serving to your guests.
What To Serve With It:
I love shrimp oreganata with some garlicky sauteed spinach and plain old white rice. Wetting up some of the pan sauce and spooning it over the rice is so good. Also get a good loaf of Italian bread to mop up those pan juices.
If you want some veggies, check out our Sauteed Zucchini And Mushrooms With Burrata For A Great Side.
Green Beans Almondine or Roasted Veggies With Lemon And Capers both make great additions as well.
Check Out These Other Italian Recipes:
- Authentic Italian Meatballs And Sunday Sauce Recipe
- Spicy Shrimp Fra Diavolo
- Chicken Sorrentino With Prosciutto And Eggplant
- Swordfish Steaks With Olives And Capers
- Clams In Red Sauce
- Pasta Fagioli
Drink Recommendations:
White wine such as Pinot Grigio or Chardonay would be my first choice to pair with an oreganata recipe. If you’re in the mood for a mixed drink check out this Lemon Thyme Cocktail.
DID YOU TRY THIS OREGANATA RECIPE?
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Shrimp Oreganata
Ingredients
- 1 pound colossal shrimp
- 1.5 cups Italian seasoned breadcrumbs
- 4 Tbsp unsalted butter
- 4 Tbsp olive oil
- 3 Tbsp extra virgin olive oil
- 1/4 cup dry white wine
- 2 Tbsp lemon juice
- 8 cloves garlic
- 2 Tbsp parmigiano reggiano
- 2 Tbsp parsley
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Chop parsley, mince garlic, and preheat oven to 400f.
- In a large pan saute garlic in 4 Tbsp butter and 1 Tbsp olive oil over medium heat for 2 minutes or until golden. Add the breadcrumbs, parmigiano reggiano, parsley, oregano, crushed red pepper, salt, pepper, lemon juice, and white wine. Mix thoroughly and remove from heat.
- In an oven safe baking dish or cast iron pan arrange shrimp with tails pointing up. Place the bread crumbs on top of shrimp. Add the remaining breadcrumbs and 1/2 cup of water to the center of pan. Drizzle 3 Tbsp of olive oil all over the shrimp and bake for 10 minutes.
- After ten minutes, broil for 2 more minutes or until nice and brown. Remove shrimp from oven and plate with lemon wedges and a drizzle of extra virgin olive oil. Spoon sauce from middle of pan onto plates. If sauce is dry loosen it with a 1/4 cup of water. Enjoy!
Notes
- The recipe can easily be doubled or tripled.
- The sauce in the center can be loosened up at the end with water or chicken stock. Taste the sauce and adjust the salt if adding more water.
- Cooking time will be less if using smaller shrimp.
Nutrition
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