This easy Shrimp Oreganata recipe features juicy, oven-baked shrimp topped with a crispy, garlicky breadcrumb mixture. It’s a light, flavourful dish perfect for any occasion!
If you’re looking for a solid, crowd-pleasing dish to add to your list of fun appetizers everyone will love (because we all have one of those, right?!), then these succulent, crispy, perfectly breaded, perfectly seasoned, classic-for-a-reason shrimp oreganata absolutely deserve a spot.
They’re so much easier to make than you might think, come together in no time, and make the perfect finger food—or, if you want to get as fancy as these shrimp make you feel, a show-stopping hors d’oeuvre. Serve them at a dinner party, a casual get-together, or just because you deserve something this delicious.
I’ve always had a thing for breaded shrimp—probably because I’m Italian, and let’s be real, we love to bread and fry everything. Lol. There’s just something about that crispy, golden coating and juicy, flavourful shrimp that gets me every time. Maybe it’s the crunch, maybe it’s the garlic and herbs, or maybe it’s just the fact that shrimp + breadcrumbs = pure magic. Whatever it is, I’m obsessed.
And I think you will be, too! I mean, how can you not be?! With minimal effort and just a handful of ingredients, you get a dish that looks fancy, tastes incredible, and makes you feel like you’re dining at a cozy Italian trattoria. Plus, contrary to what Nonna and Nonno would have liked, this shrimp oreganata needs no deep frying at all!
WHAT YOU’LL NEED TO MAKE SHRIMP OREGANATA
Shrimp oreganata is a classic Italian-American dish that takes plump, juicy shrimp and tops them with a flavourful, garlicky breadcrumb mixture before baking to crispy perfection. The combination of fresh herbs, lemon, and Parmesan creates a bright yet savory flavour, while the light crunch of breadcrumbs adds the perfect texture. It’s a dish that feels fancy but is incredibly easy to make at home. Let’s break down each ingredient and why it’s essential to making the best shrimp oreganata in a little bit more detail down below:
- Shrimp: The star of the dish! Large shrimp (16/20 count per pound) are ideal because they stay juicy and tender when baked. You can keep the tails on for presentation or remove them for easier eating. Look for fresh, wild-caught shrimp if possible, or high-quality frozen shrimp if fresh isn’t available.
- Olive Oil: A good extra virgin olive oil adds richness and helps the breadcrumb topping crisp up beautifully. It also infuses the shrimp with a subtle, fruity depth of flavour.
- Garlic: Key to giving the dish its signature bold and savory taste. It adds a little heat and depth to the breadcrumbs and enhances the overall aroma of the dish.
- Breadcrumbs: Create that classic oreganata crunch. You can use regular or whole wheat breadcrumbs for this shrimp oreganata recipe. Whole wheat breadcrumbs add a slightly nutty flavour and a bit more texture than traditional white breadcrumbs. If you prefer a crispier topping, panko breadcrumbs (what you see in the photos) are a great alternative.
- Parmesan Cheese: Adds a salty, umami-packed depth of flavour to the breadcrumb mixture. Freshly grated Parmesan is best, as it melts beautifully and has a more intense flavour than pre-shredded varieties.
- Oregano: The namesake herb of this dish! Oregano brings a slightly earthy, peppery, and lemony note that enhances the Mediterranean flavours. Fresh oregano has a brighter taste, but dried works well too.
- Parsley: Adds a fresh, slightly peppery finish to balance the richness of the dish. It also provides a pop of colour, making the dish look as good as it tastes.
- Lemon Zest: Infuses the breadcrumbs with bright citrusy notes, cutting through the richness of the shrimp and olive oil. This little touch makes a big difference!
- Lemon Juice: A final squeeze of lemon after baking enhances the dish with fresh acidity, bringing all the flavours together.
- Salt and Pepper: Essential seasonings that bring out the natural sweetness of the shrimp and balance the bold flavours of garlic, Parmesan, and herbs. Freshly ground black pepper adds a bit of heat and complexity.
HOW TO MAKE SHRIMP OREGANATA (KEY TIPS)
You can find full instructions for how to make this baked shrimp oreganata in the recipe card down below, but here are a few quick tips to keep in mind:
- Use large or jumbo shrimp. Shrimp cook quickly, and using large (16/20 count) or jumbo (13/15 count) shrimp helps prevent them from overcooking. Smaller shrimp can dry out before the topping gets crispy.
- Pat the shrimp dry. Before seasoning, use a paper towel to dry the shrimp. This helps them roast properly instead of steaming. A dry surface also ensures the breadcrumb topping sticks well.
- Fresh ingredients = better flavour. Use fresh garlic, fresh oregano, and fresh parsley for the best results. Dried oregano works, but fresh really elevates the dish. EXTRA TIP: Use freshly grated parmesan cheese (that you grate yourself) for best results. Freshly grated Parmesan has much more flavour than pre-packaged cheese.
- Mix the breadcrumbs thoroughly. To ensure even distribution of flavours, make sure the breadcrumb mixture is well mixed before breading the shrimp. This ensures that every shrimp gets a balanced amount of garlic, herbs, and Parmesan for that perfect crispy topping.
- For an extra crispy and well-coated topping, use your hands to gently press the shrimp into the breadcrumb mixture. This helps the breadcrumbs adhere better, ensuring an even layer on each shrimp. Just be careful not to press too hard, as you want to maintain the shrimp’s natural shape!
- Don’t overdo the olive oil. The breadcrumbs need just enough olive oil to get golden and crispy—too much will make them greasy. Stick to the recipe amount!
- Arrange shrimp in a single layer. Avoid overlapping the shrimp on the baking sheet. Even spacing ensures even cooking and a perfectly crisp topping.
- Bake until just opaque. Shrimp cook fast—about 8-10 minutes at 400°F (200°C). They’re done when they turn pink and opaque. Overcooking makes them rubbery!
- Finish with lemon juice. A fresh squeeze of lemon after baking brightens the dish and balances the richness of the topping.
- Serve immediately. Shrimp oreganata is best right out of the oven while the topping is crispy and the shrimp are juicy.
- Want more flavour? Try these upgrades! Add red pepper flakes to the breadcrumbs for a little heat. Drizzle melted butter over the shrimp before baking for extra richness. Top with grated Pecorino Romano for a sharper cheese flavour.
FREQUENTLY ASKED QUESTIONS
Shrimp oreganata is a classic Italian-American dish featuring tender, juicy shrimp topped with a crispy, garlicky breadcrumb mixture and baked to golden perfection. The name “oreganata” comes from oregano, the herb that gives the dish its signature flavour. A combination of Parmesan cheese, lemon zest, fresh herbs, and olive oil enhances the breadcrumbs, creating a savory, aromatic topping that perfectly complements the sweetness of the shrimp.
Light yet flavourful, shrimp oreganata is an easy-to-make dish that feels elegant enough for a special occasion but simple enough for a weeknight dinner. Serve it with a squeeze of fresh lemon and some fresh chopped parsley on top for the perfect finishing touch!
Oreganata is pronounced “or-eh-gah-NAH-tah.” The emphasis is on the third syllable: “NAH.” The word comes from the Italian “oregano,” referring to the herb that gives the dish its distinct flavour. So, if you ever find yourself ordering shrimp oreganata at an Italian restaurant, just say it with confidence—”or-eh-gah-NAH-tah”—and you’ll sound like a pro!
Shrimp oreganata is a relatively low-carb dish, as shrimp themselves are naturally low in carbohydrates. The majority of the carbs come from the breadcrumb topping, which can vary depending on the type of breadcrumbs used. Typically, a serving of shrimp oreganata will contain around 5-10 grams of carbs, but this can fluctuate based on the specific ingredients and portion size.
If you’re following a strict diet, you may want to calculate the exact carb content using the specific products you’re using—especially if you’re substituting with low-carb or gluten-free breadcrumbs!
Shrimp oreganata pairs beautifully with a variety of sides that complement its crispy, garlicky goodness. A simple side of pasta tossed with olive oil, garlic, and parsley (such as spaghetti aglio e olio) is a classic choice, while a light salad with a honey dijon vinaigrette keeps things fresh.
For a heartier option, serve it with roasted or roasted vegetables, like asparagus or broccoli, or a side of garlic sautéed spinach. Crusty Italian bread or no-knead focaccia is perfect for soaking up any extra lemony juices. And if you’re feeling indulgent, a side of creamy risotto or tomato pastina takes this dish to the next level. No matter how you serve it, shrimp oreganata is guaranteed to shine!
To store leftover shrimp oreganata, first allow it to cool to room temperature. Once cooled, place the shrimp in an airtight container and store it in the refrigerator for up to 2 days. Keep in mind that the breadcrumb topping may lose some of its crispiness during storage. If you’d like to revive the crunch, you can reheat the shrimp in the oven at 350°F (175°C) for about 5-7 minutes, or until heated through.
For longer storage, you can freeze the shrimp in a freezer-safe container or zip-top bag for up to 3 months, though the texture may change slightly upon reheating.
MORE GREAT SHRIMP RECIPES FOR YOU TO TRY
SHRIMP SAGANAKI WITH FETA AND TOMATOES
EASY SHRIMP AND VEGGIE STIR-FRY
LOVE THIS RECIPE? PIN IT FOR LATER!
SHRIMP OREGANATA
Ingredients
- 1 pound Large Shrimp* peeled and deveined
- 2 tbsp Extra Virgin Olive Oil
- 3 Cloves Garlic minced
- ½ cup Breadcrumbs
- ¼ cup Parmesan Cheese freshly grated
- 1 tbsp Fresh Oregano (or 1 tsp dried oregano) chopped
- 1 tbsp Fresh Parsley chopped
- Zest of 1 Lemon
- Juice of 1/2 a Lemon
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the breadcrumbs, Parmesan, oregano, parsley, lemon zest, and a pinch of salt and pepper. Drizzle in 1 tbsp of olive oil and mix until everything is coated and crumbly.
- Pat the shrimp dry with clean paper towel to absorb any excess moisture.
- Drizzle the shrimp with 1 tbsp of olive oil, then sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
- Arrange the shrimp in a single layer on a parchment lined baking sheet. Spoon the breadcrumb mixture generously over each shrimp, pressing down lightly so it sticks.
- Place the shrimp in the oven and bake for 8-10 minutes, or until the shrimp are cooked through and the topping is golden brown and crispy. Finish with lemon juice and serve hot, garnished with extra parsley if desired.
Notes
Nutrition
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