SHRIMP OREGANATA

shrimp on a parchment lined baking sheet with lemon and parsley

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!

Prep Time 10

Cook Time 12

Total Time 22

Servings Servings

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

Large shrimp (16/20 count per pound) are ideal for this recipe. Tail on or off is up to you!

Nutrition