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Shrimp oreganata with lemon wedges in a baking dish next to bowls of chopped parsley and red pepper flakes.
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Shrimp Oreganata

Juicy shrimp are combined with a fragrant white wine sauce and topped with seasoned breadcrumbs before baking, then showered with fresh herbs and a squeeze of lemon to serve. This dish is a snap to assemble and makes your whole house smell incredible as it bakes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Fish and Seafood, Seafood
Cuisine: American, Italian
Servings: 4 as an appetizer
Author: Sara May

Ingredients

  • 2 pounds 16/20 raw shrimp, peeled (but with tails attached) and deveined
  • 3 garlic cloves, roughly chopped
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 1/4 cup dry white wine
  • 1/4 cup minced flat leaf parsley, divided
  • Lemon wedges, to serve
  • Crusty bread, to serve (optional)

Oreganata:

  • 1/2 cup breadcrumbs
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 clove garlic, grated or minced
  • 1 tablespoon lemon zest
  • 1 tablespoon extra virgin olive oil

Instructions

  • Get ready. Preheat the oven to 425°F.
  • Make the oreganata. In a large bowl, stir together the breadcrumbs, dried oregano, salt, black pepper and red pepper flakes (if using). Add garlic and zest lemon. Drizzle the mixture with olive oil and, using your hands, mix until fully combined. The final product should be a little clumpy, with the texture of wet sand.
  • Season the shrimp. In a large bowl, toss shrimp with chopped garlic, kosher salt, 2 tablespoons olive oil, white wine and 2 tablespoons minced parsley.
  • Assemble the dish. In an 8” cake pan, casserole dish, or oven-proof skillet, arrange shrimp around the edges of the pan so that their tails point up. Fill the middle of the pan with the remaining shrimp, packing them in as snugly as you can. A little overlap is okay, but aim for a single, even layer of shrimp in the pan. Pour the remaining wine and garlic liquid from the bowl over the shrimp.
  • Add the oreganata. Top the shrimp mixture evenly with oreganata. Drizzle remaining 2 teaspoons of olive oil over the oreganata.
  • Bake the shrimp. Bake, rotating the pan once in the middle of baking, until the shrimp are opaque (be sure to peek under the oreganata mixture at a shrimp in the middle of the pan to make sure they’re all cooked through) and the oreganata topping is slightly browned, about 12 to 15 minutes.
  • Finish and serve. Squeeze lemon wedges over the dish and sprinkle the remaining 2 tablespoons of minced parsley on top. Serve immediately with crusty bread on the side for dipping.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe
  • You can substitute smaller or larger shrimp in this recipe, but adjust the cooking time accordingly. Smaller shrimp will need less time, larger shrimp will need more.

Nutrition

Calories: 361.1kcal | Carbohydrates: 12.4g | Protein: 47.8g | Fat: 12.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 365.1mg | Sodium: 1828.1mg | Potassium: 688.2mg | Fiber: 1.5g | Sugar: 1.2g | Vitamin A: 371.7IU | Vitamin C: 7.9mg | Calcium: 201.8mg | Iron: 2.6mg

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