I first tried Shrimp Oreganata at an Italian restaurant in New York City, and I knew I had to make it at home. Juicy shrimp are baked with garlic, lemon, and a crispy breadcrumb topping for a dish that is both simple and elegant. This gluten-free shrimp recipe comes together in under 30 minutes, which is perfect for weeknights or special occasions.
What Is Shrimp Oreganata?
Shrimp Oreganata is a classic Italian-American shrimp dish made by baking shrimp with a crusty topping of breadcrumbs, garlic, lemon, and parsley. The word "oreganata" refers to the generous use of oregano, an herb that gives this recipe its signature flavor.
I first discovered it at an Italian restaurant in New York City, and now it is one of my favorite ways to bring Mediterranean flavor to the table. It reminded me of other Mediterranean classics I love, like this Italian White Bean Salad, Italian Potato Salad With Green Beans, and this Shrimp Scampi dish.
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Why You'll Love This Recipe
- Gluten-Free Twist: I am using gluten-free breadcrumbs to keep the topping light and crispy while making the dish accessible for everyone.
- Balanced Flavor: Garlic, lemon, parsley, and oregano create a bright Mediterranean flavor that complements the shrimp perfectly.
- Quick and Easy: Ready in under 30 minutes, this dish is simple enough for a weeknight, yet elegant enough for entertaining.
Ingredients
You will need the following ingredients to make this gluten-free shrimp recipe:
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Ingredient Notes
- Large Shrimp (16-20 count): Big shrimp are best for this recipe since they stay juicy when baked in the oven. Look for peeled and deveined shrimp with tails on for the best presentation. Fresh shrimp are ideal, which I used, but thawed frozen shrimp works too as long as they are patted dry.
- Gluten-Free Breadcrumbs: The crispy topping is the hallmark of this Italian shrimp recipe. Gluten-free panko-style crumbs give you extra crunch, while finer gluten-free breadcrumbs create a more traditional golden crust. I used finer breadcrumbs in this recipe for flavor and texture.
- Olive Oil: A good extra-virgin olive oil brings depth and that signature Mediterranean flavor. Combined with butter, extra-virgin olive oil helps create a rich, golden crust on the shrimp. I only use a quality olive oil since it's a key part of the dish.
See the recipe card for quantities.
Variations
- Spicy: For a spicier kick, increase the red pepper flakes or add a pinch of smoked paprika.
- Breadcrumbs: You can swap gluten-free breadcrumbs for almond flour or crushed nuts if you prefer a low-carb version. Panko-style breadcrumbs (regular or gluten-free) give extra crunch.
- Seafood Swaps: This topping works beautifully on scallops, clams, or even a firm white fish if you don't have shrimp.
How To Make Shrimp Oreganata: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 425 degrees Fahrenheit. Arrange the shrimp in a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
Step 2: In a bowl, combine breadcrumbs, parmesan, minced garlic, dried oregano, lemon zest, olive oil, melted butter, red pepper flakes, chopped parsley, salt, and pepper.
Step 3: Mix, and then add the lemon juice. Mix again.
Step 4: Spoon the breadcrumb mixture over the top of the shrimp and bake for 8-10 minutes.
Pro Tip
Bake the shrimp just until they turn pink and opaque, then switch to the broiler for 2-3 minutes to crisp the breadcrumb topping. This keeps the shrimp tender while giving you that golden, crunchy crust Shrimp Oreganata is known for.
Serving Suggestions
Shrimp Oreganata shines as both a weeknight dinner and an elegant centerpiece for entertaining. Since this gluten-free shrimp recipe is light and flavorful, it pairs well with a variety of Mediterranean sides. Here are some favorites:
- Crusty gluten-free bread to soak up the garlic lemon shrimp juices.
- Chickpea Orzo Salad for a hearty and refreshing pasta-style side that balances the crispy topping.
- Roasted Cauliflower Salad for a nutty vegetable pairing that keeps the meal light.
- Mediterranean Roasted Eggplant for a smoky, savory side that complements the bright lemon and herbs.
Frequently Asked Questions
Yes, frozen shrimp work well in this recipe. Thaw them completely, then pat them dry before baking. Dry shrimp are important for getting that crispy breadcrumb topping.
You can prepare the breadcrumb topping in advance and refrigerate it. Assemble and bake the shrimp just before serving for the best flavor and texture.
Other Delicious Seafood Meals
Let me know your thoughts on Shrimp Oreganato by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Classic Shrimp Oreganata (Gluten-Free)
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Equipment
- 1 8x11 inch baking dish or a sheet pan
Ingredients
- 1 ½ pounds large shrimp 16-20 count, peeled, deveined, tails on
- 3 tablespoons extra-virgin olive oil divided
- 3 tablespoons butter unsalted, melted
- 1 cup plain breadcrumbs
- ½ cup parmesan grated
- 3 cloves garlic finely minced or grated
- 1 whole lemon zested
- 2 tablespoons lemon juice preferably freshly squeezed
- 1 ½ teaspoons dried oregano
- 2 tablespoons fresh parsley finely chopped, plus more for garnish
- ¼ teaspoon red pepper flakes optional
- salt and freshly ground black pepper to tasted
- lemon wedges for serving
Instructions
- Preheat your oven to 425°F.
- Arrange the shrimp in a baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.1 ½ pounds large shrimp, 3 tablespoons extra-virgin olive oil, salt and freshly ground black pepper
- In a bowl, combine breadcrumbs, parmesan, minced garlic, dried oregano, lemon zest, olive oil, melted butter, red pepper flakes, chopped parsley, salt, and pepper.1 cup plain breadcrumbs, ½ cup parmesan, 3 cloves garlic, 1 whole lemon, 1 ½ teaspoons dried oregano, 2 tablespoons fresh parsley, ¼ teaspoon red pepper flakes, 3 tablespoons butter
- Mix until the texture is like damp sand. Add the lemon juice and mix again. It should clump slightly when pressed.2 tablespoons lemon juice
- Spread the breadcrumb mixture over the top of the shrimp.
- Bake at 425°F for 8-10 minutes. You can broil briefly after baking for extra color and crispness.
- Drizzle lightly with olive oil or more lemon juice. Sprinkle with fresh parsley and serve hot with lemon wedges.lemon wedges
Gwen says
You will love this recipe!
Gwen Wolken says
delicious!