Go Back

Shrimp Oreganata

Shrimp Oreganata is a light, Mediterranean-inspired seafood dish featuring tender baked shrimp topped with crisp garlicky breadcrumbs, herbs, lemon, and olive oil. It’s quick, elegant, and ideal for both weeknight dinners and entertaining.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian-American, Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1½ pounds large or jumbo shrimp peeled and deveined (tails on)
  • 1 cup breadcrumbs or gluten-free
  • 2 –3 tablespoons fresh parsley chopped
  • 2 –3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 –2 tablespoons grated Parmesan or Pecorino cheese optional
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ¼ cup dry white wine
  • ¼ cup extra virgin olive oil
  • Salt and black pepper to taste
  • Lemon wedges for serving

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Rinse, peel, and devein shrimp while keeping tails attached.
  3. Pat shrimp dry and lightly season with salt and pepper.
  4. Lightly toast breadcrumbs in olive oil until golden.
  5. Add garlic, parsley, oregano, lemon zest, and cheese to breadcrumbs.
  6. Stir lemon juice into the breadcrumb mixture for brightness.
  7. Whisk olive oil and white wine together in a small bowl.
  8. Pour the wine-oil mixture into the bottom of a baking dish.
  9. Arrange shrimp snugly in the dish without overlapping.
  10. Spoon breadcrumb mixture onto each shrimp, pressing lightly to adhere.
  11. Drizzle a little olive oil over the top for browning.
  12. Bake for 12–15 minutes until shrimp are pink and opaque.
  13. Remove from oven and spoon cooking juices over shrimp.
  14. Garnish with parsley and lemon wedges before serving.
  15. Serve immediately with crusty bread or a crisp green salad.

Notes

Do not overbake—shrimp turn rubbery if cooked too long. Gluten-free breadcrumbs work well without changing flavor. Increase lemon for extra brightness. You can substitute Pecorino for stronger savory notes. Leftovers reheat best at low oven temp to preserve texture.