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shrimp oreganata recipe Recipe

Shrimp Oreganata Recipe

Shrimp Oreganata is a classic Italian-American seafood dish featuring tender shrimp topped with a flavorful, herby breadcrumb mixture, baked until golden and crisp. Perfect as an appetizer or light main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled, deveined, tails on, about 20–24 pieces
  • 2 tablespoons olive oil divided
  • 1 tablespoon lemon juice fresh
  • 3/4 cup plain breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh parsley finely chopped (or 1 teaspoon dried parsley)
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • as needed lemon wedges for serving (optional)

Equipment

  • 1 baking dish 9x13-inch or similar
  • 1 mixing bowl
  • 1 cutting board
  • 1 oven

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Arrange the cleaned shrimp in a single layer in a baking dish. Drizzle with 1 tablespoon olive oil and the lemon juice. Toss gently to coat and season with half the salt and pepper.
  3. In a mixing bowl, combine breadcrumbs, Parmesan, minced garlic, parsley, oregano, remaining 1 tablespoon olive oil, crushed red pepper flakes (if using), and the remaining salt and pepper. Mix until the crumbs are evenly moistened.
  4. Spoon the breadcrumb mixture evenly over each shrimp, lightly pressing it on to adhere.
  5. Bake for 8–10 minutes, until the shrimp are just cooked through and the breadcrumb topping is golden brown.
  6. If desired, broil for 1–2 minutes at the end for extra crispiness, but watch carefully to avoid burning.
  7. Serve immediately with lemon wedges.

Notes

For best results, use large, fresh shrimp.
This dish pairs well with a light salad, pasta, or crusty bread.
You can prepare the breadcrumb topping ahead and refrigerate until ready to use.
Don’t overbake the shrimp, as they can become rubbery; remove them as soon as the flesh turns opaque and pink.