Shrimp Oreganata (Italian Baked Shrimp)
Shrimp Oreganata is an easy Italian baked shrimp recipe made with garlic, lemon, olive oil, herbs, and a crisp golden breadcrumb topping. Ready in under 25 minutes, this restaurant-style seafood dinner feels special without much effort.
Servings: 4 servings
Calories: 428kcal
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
Notes
Shrimp: If using frozen shrimp, thaw fully and pat dry before baking
Breadcrumbs: Gluten-free breadcrumbs work perfectly. Panko-style will give more crunch, while finer crumbs provide a more traditional golden crust
Cooking Time: Shrimp cook quickly. Remove the shrimp from the oven as soon as they turn opaque and pink. Overcooking makes them rubbery
Dry Shrimp Well: Pat shrimp dry before seasoning. Too much moisture will steam the shrimp and soften the topping
Don’t Crowd the Pan: Arrange shrimp in a single layer with space between them. This prevents steaming and helps the topping brown evenly
Make Ahead: Prepare the breadcrumb mixture up to a day in advance. Assemble and bake just before serving
Storage: Best enjoyed fresh, but leftovers can be refrigerated for 1–2 days. Reheat under the broiler to keep the topping crisp
Nutrition
Calories: 428kcal | Carbohydrates: 21g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 1235mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 6mg | Calcium: 262mg | Iron: 1mg
