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A baking dish of shrimp oreganata with jumbo shrimp under golden oregano breadcrumbs, lemon wedges and chopped parsley

Shrimp Oreganata

Jumbo shrimp baked in a lemon white wine butter sauce under crispy garlic, oregano and Pecorino breadcrumbs.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian-American
Calories: 430
Ingredients Method Notes

Ingredients
  

Sauce
  • 1/3 cup dry white wine or chicken broth (80 ml)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter melted
  • 2 cloves garlic minced
Shrimp and topping
  • 1 1/2 pounds jumbo shrimp 16 to 20 count, peeled and deveined, tails on (680 g)
  • 1/2 cup plain fine breadcrumbs (55 g)
  • 1/3 cup panko breadcrumbs (20 g)
  • 1/3 cup Pecorino Romano finely grated (30 g)
  • 2 cloves garlic minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 1 pinch red pepper flakes optional
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter melted
  • salt and black pepper to taste
  • 1 lemon cut into wedges for serving

Method
 

  1. Heat the oven to 425°F (220°C) with a rack in the upper third.
  2. Stir the wine, lemon juice, 2 tablespoons of melted butter and 2 cloves of garlic together in a 9x13-inch baking dish.
  3. Pat the shrimp dry and arrange them in a single layer in the dish. Season lightly with salt and pepper.
  4. Combine the breadcrumbs, panko, Pecorino, remaining garlic, oregano, lemon zest, parsley, red pepper flakes, olive oil and remaining butter until evenly moistened.
  5. Spoon the crumb mixture over the shrimp and press gently.
  6. Bake for 10 to 12 minutes until the shrimp are pink and opaque throughout.
  7. Broil for 1 to 2 minutes until the topping is golden, watching closely.
  8. Rest for 2 minutes, spoon the pan sauce over the shrimp and serve with lemon wedges.

Notes

Make ahead: Mix the crumbs up to 1 day ahead. Assemble up to 1 hour before baking and refrigerate.
Appetizer: Serves 8 as part of a seafood spread.
Nutrition is an estimate per serving.