Description
Shrimp Oreganata is a classic Italian-American baked seafood dish featuring large shrimp topped with a flavorful mixture of Italian-style breadcrumbs, Parmesan cheese, garlic, herbs, and a hint of lemon. Perfect as an impressive appetizer or a main course, this recipe delivers crispy golden topping with juicy, tender shrimp inside.
Ingredients
Scale
Shrimp
- 1 pound large shrimp (peeled, deveined, tails on)
Topping Mixture
- 1/2 cup Italian-style breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- Lemon wedges (for serving)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare the Topping: In a small bowl, combine the Italian-style breadcrumbs, grated Parmesan, minced garlic, chopped fresh parsley, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Add olive oil and lemon juice, stir until the mixture has a wet sand-like texture.
- Arrange the Shrimp: Place the peeled and deveined shrimp in a single layer in the prepared baking dish, with tails facing up if possible to help hold the topping.
- Apply the Topping: Evenly spoon the breadcrumb mixture over each shrimp, gently pressing it down so it adheres well to the surface.
- Bake the Shrimp: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, until the shrimp are opaque and the topping turns golden and crispy.
- Serve: Remove from oven and serve warm with lemon wedges on the side for squeezing over the shrimp.
Notes
- Using jumbo shrimp enhances the presentation and makes this dish extra impressive.
- This dish pairs wonderfully with pasta, fresh salad, or a side of sautéed greens for a complete meal.
- You can prepare the breadcrumb topping mixture ahead of time and refrigerate it until ready to bake, saving time on cooking day.
