Growing up, we called this dish shrimp scampi. It wasn't, technically, but nobody at the table was arguing about it. Buttery shrimp under a layer of sizzling, seasoned breadcrumbs was a specialty of my dad's, and we only had it a couple of times that I can recall. Which always made it feel like a holiday.
Now I know it's shrimp oreganata (you'll also see it spelled shrimp oreganato), and I make it at home with one change I learned after years of of creating seafood recipes: I toast the breadcrumbs before they go on the shrimp. Shrimp cook so fast that raw crumbs never get a chance to brown. Pre-toasting fixes that, and the shrimp stay tender instead of turning into rubber bands waiting for that golden brown magic to arrive.
If you love a garlicky shrimp dinner, you'll also like my shrimp scampi and my lazy lobster casserole.
Why This Recipe Works
The crumbs are toasted first. Shrimp cook so much faster than chicken, so crumbs piled on raw just don't brown in time. And browning is where a lot of the flavor lives. Toasting them in butter and garlic up front gives you deep color and crunch without leaving the shrimp in the oven any longer than they need. No broiler required.
The marinade flavors the shrimp, then gets out of the way. I tested pouring the whole marinade over the shrimp before baking. The flavor was more intense, but the bake turned soupy and the crumbs went soft. So the shrimp get the garlic, herbs, and zest, and the liquid goes down the drain.
Butterflied shrimp cook evenly and hold more topping. More surface, more crumbs, more crunch in every bite.
Lemon is for serving only. The zest goes in the dish. The juice stays on the table, so it doesn't dull the crunch.
Ingredients for Shrimp Oreganata
Jumbo or colossal shrimp. I used 16/20 count, which gives you 24 to 30 shrimp per 1 ½ pounds. Peeled and deveined, tails on. If yours are frozen, thaw them and dry them really well. Extra water in the shrimp dilutes the marinade.
Dried oregano. It's potent, so a little goes a long way.
Italian seasoned breadcrumbs. I tested seasoned panko and preferred regular seasoned crumbs, but either works. Only have plain? See the FAQ for how to season them.
Parmesan or Romano. Finely grated, for the nutty, salty backbone of the topping.
Butter. We use some to toast the crumbs, some to butter the dish. As usual, salted is fine.
A Few Things That'll Make This Easier
Toast the crumbs while the shrimp marinate. It fits in the 15-minute window, so it adds no time.
Fish out the good stuff. After lifting the shrimp from the bowl, spoon out the garlic, herbs, and zest and scatter them over the shrimp. Some recipes invite you to bake the shrimp in the marinade - I tested it both ways and much preferred the shrimp baked without swimming in marinade.
Use a large round or 9x13 dish for a full pound and a half. Alternate the direction of the shrimp in two long rows so they fit snugly (and look great doing it). Any dish that holds them in a single layer works.
Serve it with melted butter for dipping. Optional, but you will not regret it.
How to Make Shrimp Oreganata
1. Butterfly the shrimp
Peel the shrimp, leaving the tails on. Use a paring knife to cut lengthwise down the back, almost but not all the way through. Remove the vein and press the shrimp open. Dry well.
2. Marinate
Toss the shrimp with the wine, olive oil, oregano, garlic, parsley, lemon zest, red pepper, and salt. Let them sit at room temperature for 15 minutes.
3. Toast the crumbs
Melt 2 tablespoons butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the breadcrumbs and toast, stirring often, until golden brown, 5 to 6 minutes.
Take the skillet off the heat and let the crumbs cool slightly, then stir in the Parmesan, parsley, lemon zest, and red pepper. Taste, then add salt and pepper as needed. Do this last, once everything is mixed in and the crumbs are toasted, since the Parmesan and salted butter also add salt.
4. Arrange the shrimp
Lift the shrimp out of the marinade and arrange them cut side up in a buttered dish, close together in a single layer. Spoon the garlic, herbs, and zest out of the bowl and sprinkle them over the shrimp. Discard the liquid.
5. Top with crumbs
Top each shrimp generously with the crumb mixture, pressing lightly to adhere.
6. Bake
Bake 9 to 11 minutes, until the shrimp are opaque and just cooked through. The crumbs are already browned, so there's nothing to broil.
7. Serve
Sprinkle with a little more parsley and serve hot, straight from the dish, with lemon wedges and melted butter for dipping.
What do I serve with shrimp oreganata?
For a main dish, I love it with mashed potatoes and a tossed salad in a sharp vinaigrette. Roasted crispy potatoes work just as well. A simple pasta tossed in red sauce is spectacular here too. Think shrimp parmesan, minus the frying.
How many shrimp per person?
With jumbo shrimp, plan on 5 to 6 per person as a main (this recipe serves 4), or 2 to 3 each as an appetizer (serves 8).
What's the difference between shrimp oreganata and shrimp scampi?
Scampi is shrimp cooked in a garlic, butter, and wine sauce, usually on the stovetop. Oreganata is baked with a seasoned breadcrumb topping and a hit of oregano. Same flavor family, different texture. In my house growing up, the two names were interchangeable.
Can I use smaller shrimp?
Yes. Smaller shrimp don't butterfly as well, so skip it. Marinate them as written and lay them on their sides in the dish, then top with the crumbs. They can cook through in as little as 5 minutes depending on size, which makes pre-toasting the crumbs even more important.
Can I use frozen shrimp?
Yes. Thaw them completely, then dry them very well. Any extra water will dilute the marinade.
Can I use plain breadcrumbs instead of Italian seasoned?
Yes. For ½ cup plain breadcrumbs, stir in ½ teaspoon dried Italian seasoning and ⅛ teaspoon garlic powder before toasting.a Skip the salt at this stage. Salt and pepper to taste only after all the seasonings are in and the crumbs are toasted, since the Parmesan and salted butter bring salt of their own. Seasoned panko works too, though I preferred regular seasoned crumbs when I tested it.
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Shrimp Oreganata
- Total Time: 35 minutes
- Yield: 4-8 1x
- Diet: Pescatarian
Description
Shrimp marinated in white wine, garlic, and oregano, then topped with toasted garlic butter breadcrumbs and Parmesan. The crumbs are browned before baking, so they stay crisp while the shrimp cook in minutes.
Ingredients
For the shrimp
- 1 ½ pounds jumbo shrimp (about 16/20 count, 20 to 24 shrimp), peeled and deveined, tails on, butterflied
- ⅓ cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, diced (about 3 to 4 cloves)
- 1 tablespoon flat leaf parsley, chopped, (more for garnish)
- 1 teaspoon lemon zest
- ¾ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon kosher salt
For the crumb topping
- 2 tablespoons butter
- ½ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan or Romano cheese
- 1 tablespoon garlic, chopped (about 3 to 4 cloves)
- 1 ½ tablespoons flat leaf parsley, chopped
- 2 teaspoons lemon zest
- ¼ teaspoon crushed red pepper
- Salt and pepper, to taste
For the dish
- 1 tablespoon butter (for buttering the dish)
For serving
- Melted butter, for dipping (optional)
- 1 lemon, cut into wedges
Instructions
- Butterfly the shrimp. Peel the shrimp, leaving the tails on. Cut lengthwise down the back with a paring knife, almost but not all the way through. Remove the vein, press open, and pat dry. Preheat the oven to 400°F and butter the bottom of a 9x13-inch glass baking dish with the 1 tablespoon butter.
- Marinate. Combine the shrimp, wine, olive oil, oregano, garlic, parsley, lemon zest, crushed red pepper, and salt in a bowl and toss to coat. Let stand at room temperature for 15 minutes.
- Toast the crumbs. While the shrimp marinate, melt the 2 tablespoons butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the breadcrumbs and toast, stirring often, until golden brown, 5 to 6 minutes. Remove from heat and cool slightly, then stir in the Parmesan, parsley, lemon zest, and crushed red pepper. Taste, then season with salt and pepper as needed, only after the crumbs are toasted and all the seasonings are mixed in.
- Arrange the shrimp. Lift the shrimp out of the marinade and arrange them cut side up in the buttered dish, close together in a single layer. For a pretty pan, alternate the direction of the shrimp in two long rows. Spoon the garlic, herbs, and zest from the bowl over the shrimp and discard the liquid.
- Top with crumbs. Top each shrimp generously with the crumb mixture, pressing lightly to adhere.
- Bake. Bake 9 to 11 minutes, depending on shrimp size, until the shrimp are opaque and just cooked through.
- Serve. Garnish with a little more parsley and serve hot, straight from the dish, with lemon wedges and melted butter for dipping.
Notes
Toast the crumbs first. Toasting them in butter and garlic browns them ahead of time, so the bake doesn't need a broil step to finish the color.
Lemon is for serving only. Squeezing it in before baking dulls the topping's crunch and can turn the pan juices bitter.
Dish size: A 9x13 glass dish fits 20 to 24 jumbo shrimp. Any dish that holds them in a snug single layer works.
Smaller shrimp: Skip the butterfly, marinate, and lay them on their sides. They can cook in as little as 5 minutes.
Frozen shrimp: Thaw completely and dry very well so the marinade isn't diluted.
Plain breadcrumbs: For ½ cup, add ½ teaspoon dried Italian seasoning and ⅛ teaspoon garlic powder before toasting. No salt at this stage.
Salt and pepper last: Season the crumb topping to taste only after all the seasonings are added and the crumbs are toasted. The Parmesan and salted butter add salt too.
- Prep Time: 25
- Cook Time: 10
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
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