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4.5 from 2 votes
Shrimp Oreganata
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
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!
Servings: 4 people
Calories: 300 kcal
  • 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
  1. Preheat the oven to 180ºC / 350ºF
  2. In a big pan over medium heat, add the butter, olive oil, garlic cloves minced, and cook for 30 seconds.
  3. 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.
  4. 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.
  5. Take the shrimp oreganata to the oven for 10 -12 minutes until the shrimps are pink and the cheese melted. Serve immediately.
Nutrition Facts
Shrimp Oreganata
Amount Per Serving
Calories 300 Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 3.8g24%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.4g
Cholesterol 246mg82%
Sodium 997mg43%
Potassium 231mg7%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.