Golden Brown, Garlicky, and Ready in 30 Minutes!
If you’ve ever ordered shrimp oreganata at a classic Italian‑American restaurant, you know the magic: plump butterflied shrimp draped in a crunchy, oregano‑laced breadcrumb crust that sizzles in white‑wine pan juices. At home, the same dish is surprisingly weeknight‑friendly—yet special enough for a date night at home.
It’s also a delicious contender for any Feast of the Seven Fishes meal, as it takes just 15 minutes to prep and can then be tucked away in the oven to finish.
Your Menu Plan
If I were serving this baked stuffed shrimp as part of an Italian dinner at home, I’d start with homemade crispy rice balls (my kids devour these), an arugula salad with lemon and Parmesan (5 minutes, no cooking!), a simple pasta tossed with vodka sauce, and then end the meal with a light and creamy ricotta cheesecake. You’re welcome! 😏
Reasons You’ll Love This Recipe
- Crisp, yet juicy! A 450°F (232°C) roast turns the breadcrumb-Parmesan coating deep golden while the shrimp stay succulent.
- Bright, herbaceous flavor! Oregano, lemon zest, and a hint of red-pepper flakes liven up a buttery white-wine garlic sauce—ideal for sopping with crusty bread.
- Seasoned to perfection! Freshly grated Parmigiano-Reggiano delivers nutty, salty depth in every bite.
If you’ve been cooking from my recipes for a while, you know I’m a big fan of mixing breadcrumbs and Parmesan cheese (like in my crunchy shrimp parmigiana). The combination is always a hit and yields crispy, flavorful results.
Quick Overview of Steps
Expert Tips For Consistent Results
- Stick with larger shrimp (I’m using extra-large): they’ll stay moist under high heat and hold more breadcrumb topping.
- Toast the breadcrumbs first: Starting with color guarantees a deeply golden crust before the shrimp overcook.
- Tail-up placement: Propping the tails keeps the butterflied bodies flat so crumbs don’t slide off.
- Don’t skip the broiler: Two final minutes lock in crunch!
Quick note on using frozen shrimp: Thaw overnight in a fridge, then pat very dry before butterflying.
Serving Suggestions
Appetizer: Present the breaded shrimp family-style with toasted ciabatta to soak up the garlicky pan sauce.
Main course: Spoon the shrimp (crumbs and juices!) over linguine aglio e olio or fluffy lemony herbed rice.
Surf-and-turf: Plate alongside juicy, pan-seared filet mignon or pan-roasted chicken thighs.
Light lunch: Top a crisp arugula salad with warm shrimp and a drizzle of the wine-butter sauce as dressing. Easy and so delicious!
Wine Pairing
Complete the meal with a glass of light, acidic Pinot Grigio, Albariño, or an unoaked Chardonnay.
This breaded shrimp with oregano proves that with just a few pantry staples you can enjoy a restaurant-worthy Italian shrimp dinner at home. If you give this oven-roasted shrimp recipe a try, be sure to leave a review and star rating below letting us know what you think!
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Oven-Roasted Shrimp Oreganata with Parmesan
Equipment
Ingredients
- 1 lb (455g) extra-large raw shrimp, peeled, tails left on
- 4 Tbsp (60ml) extra virgin olive oil, divided
- 2 Tbsp (28g) unsalted butter
- 2 garlic cloves, peeled and finely chopped
- ⅔ cup (70g) plain breadcrumbs
- ⅓ cup (35g) Parmigiano Reggiano, freshly grated
- 2 tsp lemon zest, from 1 medium lemon, lemon cut into wedges for serving
- 2 tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ cup (60ml) dry white wine (or broth)
- Kosher salt
- Fresh chopped parsley, for serving
- Flaky sea salt
Instructions
- Butterfly and clean the shrimp. Preheat an oven to 450°F. Use a small, sharp knife to slice along the back of the shrimp, starting from the head end and cutting toward the tail, being careful not to cut all the way through. Gently open the shrimp like a book, then remove the dark vein with the tip of the knife. Repeat until all shrimp are butterflied, then toss with 1 Tbsp extra virgin olive oil and ½ tsp kosher salt.
- Make the breading. Melt 2 Tbsp (28g) butter over medium heat in a small nonstick skillet, then add 2 chopped garlic cloves. Cook until fragrant, about 1-2 minutes. Add ⅔ cup (70g) breadcrumbs, then cook, stirring often, until they turn golden brown, another 1-2 minutes. Transfer to a bowl or shallow dish then stir in ⅓ cup (35g) Parmigiano Reggiano cheese, 2 tsp lemon zest, 2 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp crushed red pepper flakes. Stir well.
- Assemble. Coat the bottom of a baking dish with a tablespoon or two of olive oil. Arrange the shrimp in the dish, butterflied side down, tails pointing up. Generously spoon the breadcrumb mixture on top of the shrimp, leaving the tails uncoated.
- Roast the shrimp. Pour ¼ cup (60ml) of white wine around the skillet, then drizzle the shrimp with the remaining tablespoon of olive oil. Transfer to the preheated oven and cook for 10-12 minutes, until light golden brown. Set the broiler to high, then place the shrimp underneath and cook for an additional 2 minutes until you achieve a golden crust.
- Garnish, then serve. Sprinkle with chopped parsley and a pinch of flaky sea salt, then serve hot with lemon wedges.
Notes
- Feel free to experiment with other spices: I love to add 1 tsp Old Bay seasoning (not traditional, but so delicious with shrimp!).
- Traditional oreganata involves breading each shrimp individually on both sides, but I find it far easier to simply arrange the shrimp in a baking dish and spoon the breadcrumb mixture on top. You can of course dredge each on both sides, if preferred.
- Refrigerate leftovers for up to 2 days. Reheat at 325°F (163°C) for about 5-7 minutes, just until the crumbs re-crisp.
- Freezing is not ideal: The breadcrumbs will soften, so enjoy fresh when possible.
Nutrition
Photography by Katilin.
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