Shrimp oreganata recipe featured image.

Shrimp Oreganata

Baked shrimp oreganata with a delicious topping of wine, lemon, and garlic seasoned breadcrumbs. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 589kcal
Author James


  • 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


  • 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!


  • 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.


Calories: 589kcal | Carbohydrates: 31g | Protein: 32.4g | Fat: 37.6g | Sodium: 780mg