Shrimp Oreganata Recipe

If you re craving a seafood dish that feels fancy but comes together quickly, this Shrimp Oreganata Recipe is exactly what you need. I absolutely love how this dish combines juicy, tender shrimp with an irresistible topping of garlicky, cheesy breadcrumbs that crisp beautifully under the broiler. It s the kind of recipe that s perfect for a weeknight dinner but elegant enough to serve when friends drop by unexpectedly.

When I first tried this recipe, I was amazed by how the butter and white wine sauce perfectly complemented the oregano-infused breadcrumbs, creating layers of flavor that make every bite something special. You ll find that it s not only straightforward but genuinely impressive-the kind of dish that invites a second helping and some crusty bread to soak up all that luscious sauce.

Ingredients You’ll Need

This Shrimp Oreganata Recipe calls for simple, fresh ingredients that combine to create something exceptional. When shopping, look for the freshest colossal shrimp you can find and quality Parmigiano Reggiano-it makes a noticeable difference.

• Colossal Shrimp: Size 12-15 count works best for a meaty bite; make sure they re cleaned and deveined.
• Salt and Pepper: Simple seasoning to enhance the shrimp’s natural flavor.
• Extra Virgin Olive Oil: Adds a fruity richness both in the breadcrumb mix and drizzled on top.
• Low Sodium Chicken Stock: For a light, savory base in the sauce without overpowering the shrimp.
• Dry White Wine: I prefer a crisp Sauvignon Blanc to brighten the dish.
• Large Lemon: Cut into wedges to serve alongside, and a splash of juice for the breadcrumbs.
• Unsalted Butter: Cubed and scattered over shrimp for a rich, silky sauce.
• Breadcrumbs: Use fresh or store-bought; they soak flavors and crisp nicely under the broiler.
• Garlic: Minced for that essential aromatic kick.
• Parmigiano Reggiano: Freshly grated to add nutty, cheesy depth.
• Flat-Leaf Italian Parsley: Chopped for a fresh, herby finish.
• Dried Oregano: The star herb that gives this recipe its namesake flavor.
• Crushed Hot Red Pepper Flakes: Adds a subtle heat that balances the richness.
• Kosher Salt: To season the breadcrumbs perfectly.

Variations

One of the things I love about this Shrimp Oreganata Recipe is how easy it is to tweak based on what you have in the kitchen or your personal preferences. Don t be afraid to get creative with herbs or sides!

• Swap the Shrimp: I ve made this with scallops before, and it works wonderfully-just adjust the cook time.
• Spice Level: If you like heat, I add a bit more crushed red pepper flakes or a dash of cayenne for a kick.
• Herb Variations: Fresh oregano replaces dried for a more fragrant flavor when in season.
• Gluten-Free Adjustment: Use gluten-free breadcrumbs and ensure your stock is gluten-free to accommodate dietary needs.

How to Make Shrimp Oreganata Recipe

Step 1: Prepare the Seasoned Breadcrumbs

Start by sautéing the garlic gently in olive oil over medium-low heat until it s fragrant-about 2 minutes. This step releases that beautiful aroma which infuses the breadcrumbs. Then, stir in the breadcrumbs, lemon juice, grated Parmigiano Reggiano, parsley, oregano, red pepper flakes, and kosher salt. Mix everything well, then turn off the heat and set aside to let those flavors meld while you prep the shrimp.

Step 2: Season and Arrange the Shrimp

Pat your shrimp very dry-this part is key to getting a nice sear and preventing sogginess. Season them with salt and pepper, then place them in an oven-safe baking dish with their tails pointing up (it s a fun presentation trick I discovered that makes them easier to grab). Distribute the breadcrumb mixture evenly over the shrimp; this ensures every bite has that signature crunchy topping.

Step 3: Add Liquids, Butter, and Olive Oil

Pour the white wine and low sodium chicken stock around the shrimp-not over them, so the breadcrumbs stay crisp. Scatter the cubed unsalted butter all over the shrimp and into the liquid; as it melts, it will create a rich, luscious sauce. Then, drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumbs for extra flavor and crispness.

Step 4: Bake and Broil Until Perfect

Bake the shrimp at 425°F for 10 minutes, or until they are just cooked through. Keep an eye on them so they don t overcook and turn rubbery; you want that tender, juicy texture. Then move the baking dish to the top rack and broil for an additional 1 to 2 minutes until the breadcrumbs turn a gorgeous golden brown. This final step seals the deal with unbeatable texture and color.

Step 5: Plate and Serve

Transfer the shrimp to plates, spoon the buttery sauce generously, and garnish with lemon wedges. I always serve this with crusty bread to soak up every last bit of the sauce-it s totally worth it. Trust me, you ll want every drop!

How to Serve Shrimp Oreganata Recipe

Garnishes

I always serve this with freshly cut lemon wedges-squeezing a bit of bright citrus right before you eat really brightens the flavors. A sprinkle of extra parsley on top adds a fresh, green touch that also makes it look restaurant-worthy.

Side Dishes

My go-to sides with this Shrimp Oreganata Recipe are crusty Italian bread to mop up all that buttery sauce and a simple arugula salad dressed with lemon and olive oil. Sometimes, I ll make a light pasta tossed in garlic and olive oil to keep the meal balanced but still hearty.

Creative Ways to Present

For a special occasion, I’ve served this in individual mini cast iron skillets-everyone loves a personal touch! Layering the shrimp on a bed of garlicky sautéed spinach or over creamy polenta adds a wow factor too. It s perfect for dinner parties when you want to impress without fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Shrimp Oreganata in an airtight container in the fridge and eat it within two days. The sauce stays flavorful but the crispy topping does soften a bit, so I try to enjoy it fresh when possible.

Freezing

Freezing shrimp dishes can be tricky, and I ve found that with this recipe the breadcrumb topping loses its crunch once thawed. If you want to freeze, freeze the cooked shrimp and sauce separately from the breadcrumb topping and re-toast the breadcrumbs fresh before serving.

Reheating

To reheat leftover Shrimp Oreganata, I gently warm it in a low oven (around 300°F) with a little foil to prevent drying out. This keeps the shrimp tender and the sauce silky. Avoid microwave reheating if you want to preserve texture.

FAQs

Final Thoughts

This Shrimp Oreganata Recipe has become one of those dishes I turn to when I want to wow without stressing in the kitchen. It s got that perfect balance of rich, buttery goodness and bright oregano-infused flavor that never disappoints. Give it a try-you ll be amazed at how easily it comes together and how much your family and friends will rave about it. Trust me, once you make this, it ll become a go-to in your seafood repertoire, too!

Shrimp Oreganata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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Description

A flavorful Shrimp Oreganata recipe featuring colossal shrimp baked with a zesty seasoned breadcrumb topping, butter, white wine, and chicken stock, finished under the broiler for a crispy golden crust. Served with lemon wedges and ideal for a delicious, elegant seafood meal.

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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 the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant. Add the breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, crushed red pepper flakes, and kosher salt. Mix well to combine, then turn off the heat and set aside.
2. Preheat the oven: Set your oven to 425°F (220°C). Arrange a rack in the middle of the oven and another near the top for broiling later.
3. Season the shrimp: Pat the shrimp dry thoroughly with paper towels. Season them generously with salt and pepper to taste.
4. Assemble for baking: In an oven-safe baking dish or a large pan, arrange the shrimp with tails pointing upwards in a single layer. Evenly distribute the prepared seasoned breadcrumbs over the shrimp. Pour the white wine and low sodium chicken stock around the shrimp without pouring over the breadcrumbs. Scatter the cubed unsalted butter evenly on top of the shrimp and into the sauce. Drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumbs to moisten and flavor.
5. Bake the shrimp: Place the baking dish on the middle oven rack and bake for 10 minutes, or until the shrimp are cooked through and opaque.
6. Broil for finishing: After baking, move the baking dish to the top rack and broil the shrimp for 1 to 2 minutes or until the breadcrumb topping is nicely browned and crispy. Monitor carefully to prevent burning.
7. Serve: Remove the shrimp dish from the oven. Plate the shrimp and spoon some of the buttery broth onto each serving. Garnish with lemon wedges. Serve immediately with crusty bread to enjoy the flavorful butter sauce.

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Notes

• Ensure shrimp are very dry before seasoning to allow breadcrumbs to stick better and to avoid sogginess.
• Use low sodium chicken stock to control saltiness in the dish.
• Broiling at the end adds a nice crunchy texture to the breadcrumb topping but watch closely as it can burn quickly.
• Crusty bread is recommended to soak up the delicious buttery sauce for a fuller experience.
• Adjust crushed red pepper flakes to taste for desired spice level.