Shrimp Oreganata

This Shrimp Oreganata recipe is one of my favorite shrimp dishes. Butterflied shrimp (more surface area!) baked in white wine and broth, topped with lemony, garlicky, herby breadcrumbs that get so golden and crispy. It's impressive enough for special occasions but simple enough for an everyday dinner.

5 from 1 vote

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Ingredients

1 lb raw shrimp size 26-30 per lb
½ cup breadcrumbs
1 clove garlic grated
½ teaspoon lemon zest
2 tablespoon fresh chopped parsley
1 tablespoon fresh chopped oregano
2 tablespoon grated parmesan cheese
¼ teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoon extra virgin olive oil
¼ cup dry white wine
¼ cup chicken broth

Instructions

Preheat the oven to 425°F.
Pat the shrimp dry with a paper towel and them cut-side up on a sheet pan (oven safe large skillet or baking dish) in a single layer.
In a mixing bowl combine the breadcrumbs, grated garlic, lemon zest, parsley, oregano, parmesan, red pepper flakes, salt, and pepper. Pour over the olive oil and mix together until all the breadcrumbs are moistened.
Pour the wine and chicken broth around the shrimp then sprinkle the lemony breadcrumbs evenly on top of each shrimp, packing it on top ever so slightly.
Bake at 425 for 10-12 minutes until golden brown. Serve with a squeeze of lemon juice and the fresh lemon wedges for presentation.

Notes

How to defrost frozen shrimp: you have two options –
- If you have time, place the frozen shrimp in a zip top bag then on a plate and in the fridge overnight. By the morning they should be defrosted.
- If you’re in a time pinch, place the frozen shrimp in a zip top bag then in a large bowl. Fill the bowl with cool water and submerge the shrimp (place a heavy item on top if needed). Let them sit in the bag in the water for 30-45 minutes until defrosted. Half way through, rotate them and refresh the water.
How to butterfly shrimp: Using a pairing knife, starting at the tail insert the knife about ¾ of the way into the shrimp, and slice following the curve of the shrimp all the way to the front.
If you don’t want to butterfly the shrimp yourself, ask the fishmonger / person at the fish counter, they’re likely willing to do it for you.
If you’re serving this as an appetizer, I’d recommend serving 2-3 shrimp per person. But if you’re serving it as a main, I’d recommend 7-8. If you're serving a crowd (say for Christmas Eve) it doubles and triples very well.
Serve with crusty bread!! It's a must to sop up all the extra breadcrumbs.

Nutrition Estimate

Course: Appetizer, Dinner

Cuisine: Italian, Italian/American

Keyword: oreganata, Shrimp

Author: Haley