With its herby bread-crumb coating and a spritz of lemon, Italian-style shrimp oreganata is an easy dish that's perfect for nights when you have a little something to celebrate.
Shrimp Oreganata
Updated on Sep. 23, 2024
A traditional Italian dish that’s perfect when served with pasta, rustic shrimp oreganata is as welcome on any given weeknight as it is during a lavish holiday meal. The name comes from one of its defining ingredients, oregano (origiano in Italiano), which lends flavor and color to this simple yet succulent recipe.
If you’re like me, you won’t be able to get enough of this breaded shrimp. Good news: It’s easy to scale up the recipe. Here’s how to make it.
Ingredients for Shrimp Oreganata
- Shrimp: You need a lot of shrimp here, as in two pounds (about 16 to 20 shrimp per pound.) Make sure to use peeled and deveined shrimp.
- Dry white wine: The wine adds flavor and helps the other ingredients come together beautifully.
- Olive oil: Find us a great Italian dish without some olive oil and you’ll find us quite surprised.
- Parsley: Unlike the namesake of this recipe, oregano, which is dried, the parsley should be fresh and well-chopped and divided.
- Garlic: This dish calls for a generous portion of garlic.
- Lemon juice: Fresh lemon juice is always best, and you need lemon zest as well.
- Lemon zest: It’s amazing how potent lemon zest can be. Don’t leave it out unless you simply can’t get fresh lemons.
- Oregano: And here it is, this recipe’s very namesake! You won’t need much oregano, as it’s a potent herb, but you can’t, of course, leave it out.
- Red pepper flakes: Add more if you want more spice, add less if you need it milder. Pretty convenient that way, no?
- Butter: Shrimp and butter go together like peas and carrots. The herbs and lemon and wine and all help, too.
- Panko bread crumbs: If you don’t have panko bread crumbs, you can use regular bread crumbs, but the look and the texture are best with panko.
- Parmesan cheese: Another mainstay of so many Italian recipes, this cheese plays well with the other tangy ingredients in this shrimp dish
- Lemon wedges: Not essential, but so very welcome, these wedges give the grace note to this dish the moment you serve it.
Directions
Step 1: Dress the shrimp
Preheat your oven to a toasty 425ºF, then get a large bowl. To the bowl, add the wine, olive oil, 1 tablespoon of parsley, two minced garlic cloves, lemon juice, 1 teaspoon of lemon zest, 1/2 teaspoon of oregano, salt and red pepper flakes. Stir these ingredients together, then add the shrimp and toss to coat it. Now let the shrimp stand in the flavorful mixture for 10 minutes.
Step 2: Season the bread crumbs
As the shrimp marinates, melt two tablespoons of butter in a large skillet over medium heat. Add the remaining minced garlic cloves and cook, stirring often, for one minute. Then remove the skillet from the heat and stir in the bread crumbs, Parmesan cheese, and the remaining parsley, lemon zest and oregano.
Step 3: Coat the shrimp
Drain and discard the shrimp marinade. In an oven-safe, broiler-proof pan, arrange the shrimp on their sides in a pinwheel pattern with their tails out. Sprinkle the panko mixture over the shrimp. Dot the shrimp with the remaining two tablespoons of butter and bake them until they have just started to turn pink, 8 to 10 minutes.
Editor’s Tip: Don’t skip putting the shrimp in a pinwheel pattern! This is so the panko mixture coats them evenly.
Step 4: Broil and serve
Fire up the broiler and move an oven rack about 4 inches away from the heat. Broil the shrimp, heating them until they turn pink and the bread crumbs are lightly browned, one to three minutes. Remove the skillet (with a mitt!), squeeze the lemon wedges over the shrimp, and enjoy.
Shrimp Oreganata Variations
- Try it with scallops: This exact recipe can be used to cook scallops, which cook at about the same rate as shrimp unless they’re quite large. Just keep a close eye on the cooking, as overcooked scallops are rubbery.
- Skip the wine: If you don’t want to cook with wine, use an equal portion of chicken broth with a healthy squirt of apple cider vinegar or lemon juice. Or you can use apple juice in place of white wine for a sweeter finished dish.
- Leave out the red pepper: You can leave the spice out of this dish if you prefer more mild dishes. It will be just as good. Individual diners can add pepper later if they want.
How to Store Shrimp Oreganata
This dish will keep in the fridge for two to three days if you seal the shrimp in an air-tight container, and ideally one with minimal air inside. A bag with the air sucked out might be your best bet. Reheat it by broiling the shrimp on the upper-middle rack.
Shrimp Oreganata Tips
What should I serve with rustic shrimp oreganata?
This dish is best served with the classic Italian food, pasta. You pick the noodle, and this shrimp oreganta recipe will do the rest. You can also serve the shrimp over large pieces of bread (toasted is best). It makes a fine main course but can also be served as an appetizer with a large multi-course meal.
What ingredients can I substitute here?
As noted, you can swap out the wine for other liquids. You can also use Pecorino cheese instead of Parmesan. Also, consider adding other herbs, like basil, and produce like cherry tomatoes, which will release liquid flavor and color. Nestle them among the shrimp right before adding the bread-crumb layer.
Do I have to broil the shrimp oreganata?
If your oven doesn’t have a broiler, you can take the skillet out of the oven and put it on a burner on the stove. Crank the heat up to high and cut it as soon as the shrimp are cooked through, flipping once. The bread crumbs won’t get that lovely browning, but the overall flavor will be just as complex.
Rustic Shrimp Oreganata
Prep Time
25 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley, divided
- 4 garlic cloves, minced, divided
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest, divided
- 1 teaspoon dried oregano, divided
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
- 4 tablespoons butter, divided
- 1/2 cup panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 lemon wedges
Directions
- Preheat oven to 425°. In a large bowl, combine wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon oregano, salt and red pepper flakes. Add shrimp; toss to coat. Let stand 10 minutes.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves. Cook and stir 1 minute. Remove from heat. Stir in bread crumbs, Parmesan cheese, remaining 1 tablespoon parsley, remaining 1 teaspoon lemon zest and remaining 1/2 teaspoon oregano.
- Drain and discard marinade. Arrange shrimp on their sides in a pinwheel pattern with tails out in an oven-safe, broiler-proof skillet. Sprinkle bread crumb mixture over shrimp. Dot with remaining 2 tablespoons butter. Bake until shrimp almost turn pink, 8-10 minutes.
- Preheat broiler. Broil 3-4 in. from heat until shrimp turn pink and bread crumbs are lightly browned, 1-3 minutes. Squeeze lemon wedges over shrimp.
Nutrition Facts
about 6 shrimp: 230 calories, 11g fat (6g saturated fat), 206mg cholesterol, 399mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 26g protein.
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This Italian-style dish will give you that restaurant environment for those nights when you want something a little fancy. Shrimp is flavored with a light sauce made of garlic, lemon, oregano and white wine and then covered in a crust of panko bread crumbs mixed with Parmesan cheese. Delicious on its own, this would also pair well with steak for a fun surf and turf edition. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
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