Oven-Roasted Shrimp Oreganata with Parmesan
Golden, garlicky shrimp oreganata transforms pantry staples into restaurant‑worthy comfort in just 30 minutes. Butterflied jumbo shrimp roast under a Parmesan‑oregano breadcrumb crust, soaking up a bright lemon‑white‑wine sauce that begs for bread. One baking dish, big flavor--perfect for weeknights and special occasions alike!
Servings: 4 servings
Calories: 376kcal
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
Calories: 376kcal | Carbohydrates: 16g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 912mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 2mg
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