Shrimp Oreganata

4.9
(26)
18 Reviews
2 Photos

Definitely use very large shrimp for this shrimp oreganata recipe. Think shrimp scampi meets a crunchy baked Parmesan topping. You can serve them as an appetizer, on top of cooked pasta with extra lemon-butter sauce, or simply with some grilled bread and flavorful olive oil to dip in.

By
Karen Rankin
Karen Rankin
Karen Rankin

Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple, as well as creating instructional videos for Southern Living Magazine's Tips from the Test Kitchen, featured on select television programming, and on websites. With an interest in the use of color, texture, and presentation, she develops recipes that are intended to surprise and delight the recipients of these dishes, both from a visual standpoint and a flavor experience.

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Updated on January 8, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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2
Looking down at a plate of shrimp oreganata, served with a few lemon wedges.
2
Prep Time:
20 mins
Cook Time:
15 mins
Marinate Time:
10 mins
Total Time:
45 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • cooking spray

  • 1 ¾ pounds colossal shrimp (about 12 shrimp)

  • ¼ cup dry white wine (such as Pinot Grigio)

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons finely chopped oregano

  • 2 tablespoons chopped fresh parsley, divided, plus more for garnish

  • 2 tablespoons chopped garlic, divided

  • 2 teaspoons lemon zest, divided

  • 1 tablespoon freshly squeezed lemon juice

  • 1/2 teaspoons crushed red pepper, divided

  • 1/4 teaspoon kosher salt

  • 1/4 cup panko bread crumbs

  • 2 tablespoons freshly grated Parmesan cheese

  • 3 tablespoons unsalted butter, melted, divided

  • 1 lemon, cut into wedges for serving

Directions

Shrimp Oreganata

Dotdash Meredith Food Studios

  1. Gather all ingredients.

    All ingredients gathered to make shrimp oreganata.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.

  3. Peel shrimp, leaving tails intact.

    Shrimp peeled, with tails intact.

    Dotdash Meredith Food Studios

  4. Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.

    With a pairing knife, cut lengthwise down the vein of the shrimp, then remove the vein and press shrimp apart to butterfly them.

    Dotdash Meredith Food Studios

  5. Combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt in a bowl; toss to coat shrimp evenly. Let stand at room temperature for at least 10 minutes.

    Shrimp placed in a bowl of wine, olive oil, salt, parsley, garlic, lemon zest, and crushed red pepper, tossing to coat evenly.

    Dotdash Meredith Food Studios

  6. Meanwhile, combine panko, Parmesan cheese, 2 tablespoons melted butter, and remaining 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a small bowl; stir until well blended.

    Panko, parmesan cheese, melted butter, parsley, garlic, lemon zest, and crushed red pepper stirred together until well blended.

    Dotdash Meredith Food Studios

  7. Remove shrimp from marinade and place, cut side up, about 2 inches apart on the prepared baking sheet. Top each shrimp with about 2 teaspoons panko mixture, pressing lightly to adhere.

    Shrimp removed from marinade and placed cut side up in a baking dish.

    Dotdash Meredith Food Studios
    Each shrimp topped with panko mixture.

    Dotdash Meredith Food Studios

  8. Bake in the preheated oven until shrimp are cooked through, 8 to 10 minutes. Without opening oven, switch oven to broil. Broil until topping is golden brown and crispy, 1 to 2 minutes.

    Shrimp baked until done, then broiled until topping is golden-brown.

    Dotdash Meredith Food Studios

  9. Transfer shrimp to a platter. Stir together lemon juice, remaining 1 tablespoon melted butter and any accumulated juices from the baking sheet in a small bowl; drizzle evenly over shrimp on platter and garnish with parsley. Serve hot with lemon wedges.

    Shrimp drizzled with lemon juice and butter, garnished with chopped parsley and lemon wedges.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

237 Calories
17g Fat
10g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 237
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 89mg 30%
Sodium 468mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 9g 18%
Vitamin C 14mg 15%
Calcium 95mg 7%
Iron 1mg 6%
Potassium 149mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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