Description
A classic Italian-American dish, Shrimp Oreganata features juicy shrimp baked under a garlicky, herb-infused breadcrumb crust. It’s zesty, buttery, and bursting with flavor in every bite.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined, tails on
- 3/4 cup breadcrumbs (plain or Italian-style)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and grease a shallow baking dish with olive oil.
- In a bowl, mix breadcrumbs, garlic, oregano, parsley, lemon zest, salt, and pepper. Stir in olive oil and lemon juice until the mixture is moistened.
- Arrange the shrimp in a single layer in the baking dish, tails facing up for presentation.
- Top each shrimp with the breadcrumb mixture, pressing gently to adhere.
- Bake for 12 to 15 minutes until shrimp are opaque and topping is golden.
- Squeeze extra lemon juice on top, garnish with parsley, and serve hot.
Notes
- Use panko for a crunchier topping.
- Don’t overcook the shrimp to avoid rubbery texture.
- Add chili flakes for a spicy kick.
- For best results, use fresh lemon juice and zest.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 310
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 175mg
Keywords: shrimp oreganata, baked shrimp, garlic shrimp, breadcrumb topping, Italian seafood, easy shrimp recipe