If you’re searching for a dish that bursts with Mediterranean charm and effortless elegance, this Shrimp Oreganata Recipe is exactly what your dinner table needs. Imagine succulent colossal shrimp, perfectly baked beneath a golden, crispy blanket of garlic-infused breadcrumbs, fragrant oregano, and a touch of zesty lemon that wakes up every bite. It’s a classic recipe that’s both simple to prepare and irresistibly delicious, making it a wonderful go-to for weeknight dinners or special gatherings alike. Once you get a taste, this recipe is bound to become one of your cherished favorites.
Ingredients You’ll Need
This Shrimp Oreganata Recipe relies on a handful of simple but essential ingredients that work harmoniously to deliver incredible flavor and texture. Each component plays a role, from the juicy shrimp to the fragrant herbs and the crispy topping, ensuring a perfect balance every time.
- Colossal shrimp (1.5 pounds): Big, meaty shrimp lend an impressive bite and juicy texture to the dish.
- Salt and pepper: Basic seasoning to enhance the natural flavors of the shrimp.
- Extra virgin olive oil (6 tablespoons total): Used for sautéing garlic and drizzling on top to add richness and a peppery finish.
- Low sodium chicken stock (3/4 cup): Creates a flavorful base for the braising liquid without overpowering the shrimp.
- Dry white wine (1/4 cup): Adds acidity and depth to brighten the overall dish.
- Lemon (1 large): Both wedges for serving and juice for the breadcrumb mixture add a fresh, tangy punch.
- Unsalted butter (6 tablespoons): Cut into cubes, it melts in and enriches the sauce with a silky, luscious consistency.
- Breadcrumbs (1/3 cup): Provide the crunchy topping that makes this recipe shine.
- Garlic (6 cloves, minced): Infuses the dish with savory warmth and aroma.
- Parmigiano Reggiano (2 tablespoons grated): Adds a salty, nutty flavor to the breadcrumb topping.
- Flat-leaf Italian parsley (2 tablespoons minced): Brightens the dish with fresh herbal notes.
- Dried oregano (2 teaspoons): The signature herb that defines the “oreganata” style, offering earthiness and complexity.
- Crushed hot red pepper flakes (1/2 teaspoon): Provides a gentle warmth to balance the citrus and butter.
- Kosher salt (1/2 teaspoon): For seasoning the breadcrumb mixture evenly.
How to Make Shrimp Oreganata Recipe
Step 1: Prepare the Seasoned Breadcrumbs
Begin by gently sautéing the minced garlic in a few tablespoons of extra virgin olive oil over medium-low heat. This step awakens the garlic’s aroma without burning it, creating a fragrant base. Once the garlic is soft and golden, mix in the breadcrumbs, Parmigiano Reggiano, lemon juice, parsley, oregano, crushed red pepper flakes, and kosher salt. Stir everything together over low heat, then turn off the burner and set the mixture aside while you prepare the shrimp. This flavorful breadcrumb blend is the heart of the Shrimp Oreganata Recipe and promises a wonderfully crispy topping.
Step 2: Prep and Arrange the Shrimp
Pat your colossal shrimp completely dry to help them brown nicely during baking. Season generously with salt and pepper, allowing the shrimp’s natural sweetness to shine. Place the shrimp in an oven-safe baking dish with their tails pointing upwards; this not only looks attractive but helps even cooking. Next, evenly sprinkle the seasoned breadcrumbs over the shrimp, creating that irresistible crust we crave.
Step 3: Add Liquids and Butter
Carefully pour the dry white wine and low sodium chicken stock around the shrimp—not on top—to maintain the crispiness of the breadcrumb topping. Scatter the cubed unsalted butter across the dish, ensuring it’s spread evenly both on the shrimp and in the juices below. Finally, drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumbs, which helps achieve the perfect golden-brown finish.
Step 4: Bake and Broil to Perfection
Slide your baking dish into the preheated 425°F oven on the middle rack and bake for about 10 minutes, or until the shrimp are opaque and cooked through. For that signature Shrimp Oreganata Recipe crispiness, move the dish to the top rack and broil for 1 to 2 minutes until the breadcrumb topping turns a gorgeous golden brown. Keep a close eye here—broil time can vary, and you want that perfect crunch without burning.
How to Serve Shrimp Oreganata Recipe
Garnishes
Fresh lemon wedges are classic and essential; their bright acidity perfectly cuts through the richness of the buttery shrimp. Sprinkle a little more chopped parsley on top for a pop of color and fresh herbal aroma that elevates the whole presentation.
Side Dishes
This dish pairs wonderfully with crusty Italian bread to soak up every last drop of that luscious buttery sauce. For a complete meal, serve alongside a crisp green salad dressed with a light vinaigrette or simple steamed vegetables like asparagus or green beans, which add fresh crunch and balance the richness.
Creative Ways to Present
For an elegant touch, serve individual portions in scallop shells or small ramekins, layering the shrimp and breadcrumb topping beautifully. Alternatively, present the shrimp on a large platter garnished with fresh herbs and lemon wedges for a festive family-style meal everyone can dive into. Drizzling a hint of extra olive oil just before serving enhances both flavor and shine.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Oreganata Recipe tastes great the next day if refrigerated properly. Transfer the shrimp and sauce into an airtight container and store in the fridge for up to 2 days. The crunchy topping may soften, but reheating gently can help restore some crispness.
Freezing
While shrimp dishes freeze reasonably well, the crumb topping tends to lose its texture after thawing. If you want to freeze leftovers, remove the breadcrumb topping first and freeze the shrimp and sauce separately in a freezer-safe container for up to 1 month. Reheat gently and sprinkle fresh breadcrumbs and cheese on top before broiling again.
Reheating
To reheat, warm the shrimp gently in a preheated 350°F oven until heated through, about 10 minutes. If the breadcrumbs have softened, broil for a minute or two at the end to crisp them up. Avoid microwaving as it can toughen shrimp and make breadcrumbs soggy.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat dry before cooking. Excess moisture can prevent the breadcrumb topping from crisping properly.
Is there a substitute for Parmigiano Reggiano?
If you don’t have Parmigiano Reggiano, a good quality Pecorino Romano or even a sharp aged cheddar can work, though the traditional flavor will be slightly different.
Can I make the Shrimp Oreganata Recipe dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative or additional olive oil. Keep in mind, the sauce will be a bit lighter without the rich butter flavor.
How spicy is this dish?
The recipe includes a small amount of crushed red pepper flakes, giving a gentle warmth that balances the lemon and herbs. You can always adjust the heat to your preference or omit the red pepper flakes entirely.
What wine pairs well with Shrimp Oreganata Recipe?
A crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc complements the bright, citrusy notes of the shrimp and breadcrumb topping perfectly. The white wine used in cooking can often be served alongside the dish for a harmonious pairing.
Final Thoughts
This Shrimp Oreganata Recipe is a total winner—easy, elegant, and packed with fresh flavors that bring Mediterranean magic to your kitchen. Whether you’re cooking for family, friends, or just treating yourself, it’s a show-stopping dish that’s bound to impress. Give it a try, and I promise you’ll soon be reaching for this recipe time and time again!
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Shrimp Oreganata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Baking
- Cuisine: Italian-American
Description
A classic Italian-American seafood dish featuring colossal shrimp baked with a flavorful seasoned breadcrumb topping infused with garlic, herbs, lemon, and a buttery white wine sauce. Perfectly cooked in the oven to achieve a tender, juicy shrimp with a crispy, golden crust.
Ingredients
Shrimp
- 1.5 pounds (680g) colossal shrimp (cleaned, shells removed, and deveined – size 12-15ct)
- Salt and pepper (to taste)
- 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)
- 3 tablespoons (45g) extra virgin olive oil (divided)
Seasoned Breadcrumbs
- 1/3 cup (33g) breadcrumbs
- 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
Instructions
- Prepare the seasoned breadcrumbs: In a large pan, sauté the minced garlic in 3 tablespoons of extra virgin olive oil over medium-low heat for about 2 minutes 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.
- Preheat the oven: Set your oven to 425°F (220°C). Position one rack in the middle and another near the top of the oven to prepare for baking and broiling.
- Season the shrimp: Pat the cleaned shrimp dry with paper towels. Season them evenly with salt and pepper to taste.
- Arrange the shrimp: Place the seasoned shrimp in an oven-safe baking dish or large pan, arranging them with tails pointing upwards. Evenly distribute the prepared breadcrumb mixture on top of the shrimp.
- Add liquids and butter: Pour the dry white wine and low sodium chicken stock around the shrimp in the baking dish. Scatter the cubed unsalted butter all over the shrimp and into the sauce. Drizzle an additional 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping to enhance crispiness.
- Bake: Place the baking dish on the middle rack and bake for 10 minutes until the shrimp are opaque and cooked through.
- Broil: After baking, move the dish to the top rack and broil for 1-2 minutes until the breadcrumb topping is golden brown and crispy. Carefully watch to avoid burning.
- Serve: Remove the shrimp from the oven. Plate the shrimp with lemon wedges and spoon the buttery wine sauce over them. Serve immediately with crusty bread to soak up the delicious butter sauce. Enjoy your Shrimp Oreganata!
Notes
- Use fresh, high-quality colossal shrimp for the best texture and flavor.
- Make sure to pat the shrimp dry before seasoning to ensure even cooking and browning.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Serving with crusty bread is highly recommended to soak up the flavorful butter sauce.
- This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
