This shrimp oreganata is a simple way to use leftover breadcrumbs and create a fine-dining quality dish. Tender shrimps in a breadcrumb and parmesan bread… Delish!
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What is shrimp oreganata?
Shrimp oreganata is an American-Italian dish that is basically herb-seasoned breadcrumbs moistened with butter and olive oil topped with jumbo shrimps.
There are many variations for this dish. My way is pretty easy — no weird or hard-to-find ingredients, promise — and it took me less than 20 minutes.
How to make shrimp oreganata in the oven?
The first thing I do is to start adding flavor to the breadcrumbs.
The flavor in this recipe is in the breadcrumbs. I know it sounds weird but trusts me on this. The mix of spices and herbs with butter and breadcrumbs is absolutely delicious.
The herbs that I use are dry oregano, fresh parsley (you can use dry parsley too), fresh garlic, red chili flakes, and parmesan cheese. This mixture plus the flavor of olive oil and butter gives the most incredible flavorful breadcrumbs.
After I have my breadcrumbs done I just add the shrimps that I previously cleaned, deveined, and seasoned with salt, pepper and lemon juice.
The finishing touches are more parmesan cheese and some lemon zest for freshness. Then it’s time to bake.
How long should shrimp be baked for?
Shrimp is delicate meat that requires little time to cook or you’ll end with rubbery and hard-to-eat shrimp.
How do you know if shrimp is done? As soon as it changes color to bright pink, shrimp is done.
With jumbo shrimps, this means baking at 350ºF/180ºC, and it will take you 10 to 12 minutes to get perfectly cooked shrimps.
Shrimp oreganata isusually served as a pasta side dish. So, here are a few ideas:
- 500 gr jumbo shrimps clean and deveined
- 1 ½ cup breadcrumbs
- 2 tbsp salted butter
- 1 tbsp olive oil
- ½ cup shredded parmesan cheese (divided)
- 1 tbsp dry oregano
- 1 tbsp fresh parsley (plus more to sprinkle on top)
- ½ tsp red chili flakes
- 2 garlic cloves minced
- 1 lemon (zest and juice)
- Salt and pepper to taste
Preheat the oven to 180ºC / 350ºF
In a big pan over medium heat, add the butter, olive oil, garlic cloves minced, and cook for 30 seconds.
Toss the breadcrumbs, red chili flakes, oregano, parsley, and ¼ cup of parmesan cheese (save the other ¼ cup). Stir to mix well. Cook for 5 minutes to melt the cheese.
Season the clean shrimps with lemon juice, salt, and pepper. Place them on top of the breadcrumbs. Top with the remaining parmesan cheese and sprinkle some lemon zest.
Take the shrimp oreganata to the oven for 10 -12 minutes until the shrimps are pink and the cheese melted. Serve immediately.