Easy Crispy Baked Shrimp Oreganata
This shrimp oreganata is made with large juicy shrimp toasted in a zesty marinade, then sprinkled with a garlic butter breadcrumb mixture. The shrimp gets baked and broiled, making the breadcrumbs crispy and crunchy with the butter melting into the shrimp 🦐.
This recipe is perfect for a dinner party or special occasion because it feels fancy but only takes 15 minutes to cook after some prep work. Turn this into a main dish by serving over pasta with a side of crusty bread and air fryer zucchini fries.
For more shrimp recipes, try air fryer shrimp tacos, bbq prawn skewers, shrimp and chicken fried rice and blackened shrimp alfredo.
Why you’ll love this recipe
- 30 grams of protein.
- Easy to make and feels fancy!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this shrimp oreganata recipe. See the recipe card below for the full ingredient list and instructions.
- Extra-Large Shrimp: you can use frozen jumbo shrimp or fresh shrimp. Smaller shrimp tends to cook too fast and will dry out. I like to buy it pre-shelled and deveined so save on time.
- Extra Virgin Olive Oil: used in your marinade.
- Fresh Lemon Juice and Lemon Zest: I use fresh squeezed for the best flavor.
- Fresh Garlic
- Panko Breadcrumbs: this gives the shrimp a crispy coating.
- Parmesan Cheese: or pecorino cheese which has a bolder, more nutty flavor.
- Unsalted Butter
Variations
- Instead of making these with colossal shrimp, turn this into salmon oreganata by using this same marinade with salmon.
Dietary Modifications
- For gluten-free, use gluten-free breadcrumbs.
How to make this easy weeknight meal (a step-by-step visual guide):
Step 1: prep and marinate shrimp
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a broiler-safe baking dish. Using a sharp knife, make a deep incision along the outer curve (the back) of the shrimp, from the head end towards the tail, cutting almost all the way through (image 1). Pat the shrimp thoroughly dry with a paper towel. In a large bowl, toss the deveined shrimp with olive oil, lemon juice, salt and black pepper. Let the shrimp marinate at room temperature for 15-20 minutes (image 2).
Step 2: assemble shrimp dish
Place shrimp (along with any marinade liquid from the bowl) in a single layer in your baking dish (image 3). In a separate mixing bowl, add the garlic, Panko bread crumbs, Parmesan cheese, parsley, oregano, lemon zest, red pepper flakes, salt and pepper. Add the olive oil. Mix with a fork until the breadcrumbs are evenly moistened and slightly clumpy (like wet sand) (image 4). Spoon the breadcrumb mixture between the shrimp and over the top of each shrimp (image 5). Dot the top of the breadcrumbs with cubes of butter (image 6).
Step 3: bake shrimp
Place the baking dish in the preheated oven. Let the shrimp bake at 400 degrees Fahrenheit for 8-10 minutes. The shrimp should be mostly opaque and pink. Cooking time will depend of the size of the shrimp. Switch the oven setting to a high broil. Broil for 1-3 minutes, watching constantly, until the topping is golden brown and crispy. Remove from the oven. Let rest for a minute or two. Garnish with lemon wedges and a sprinkle of fresh parsley (image 7). Serve immediately.
Expert Tip!
I keep the tails on the shrimp. You can also remove the tail, if preferred.
Recipe FAQs
Allow the shrimp to cool. Store leftovers in an airtight container in the fridge for up to 2 days. Freezing is not recommended.
Reheat the shrimp in a preheated oven at 350°F for 5-8 minutes, or until just warmed through and the topping is re-crisped. You can also use an air fryer at 325-350°F for 3-5 minutes. Watch carefully to prevent overcooking the shrimp or burning the topping. Avoid using a microwave, because the topping will be soggy.
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Shrimp Oreganata
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Ingredients
Shrimp and Marinade
- 2 lbs. extra large shrimp, peeled and deviled, tail on
- 1 tsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Topping
- 4 cloves fresh garlic, minced
- 1 cup Panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 3 Tbsp. fresh parsley, finely chopped
- 2 tsp. dried oregano
- 1 tsp. lemon zest
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2. tsp. pepper
- 3 Tbsp. olive oil
- 3 Tbsp. unsalted butter, cold and cubed
Garnish
- lemon wedhes or lemon slices
- fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a broiler-safe baking dish.
- Using a sharp paring knife, make a deep incision along the outer curve (the back) of the shrimp, from the head end towards the tail, cutting almost all the way through. Pat the shrimp thoroughly dry with paper towels.
- In a mixing bowl, toss the shrimp with olive oil, lemon juice, salt and pepper. Let the shrimp marinate at room temperature for 15-20 minutes while you prepare the topping.
- In a separate mixing bowl, add the garlic, Panko breadcrumbs, Parmesan cheese, parsley, oregano, lemon zest, red pepper flakes, salt and pepper. Add the olive oil. Mix with a fork until the breadcrumbs are evenly moistened and slightly clumpy (like wet sand).
- Arrange the shrimp (along with any marinade liquid from the bowl) in a single layer in your baking dish. Spoon the breadcrumb mixture into the opening and over the surface of each shrimp. Dot the top of the breadcrumbs with cubes of butter.
- Place the baking dish in the preheated oven. Bake at 400 degrees Fahrenheit for 12-15 minutes. The shrimp should be mostly opaque and pink. Switch the oven setting to a high broil. Broil for 1-3 minutes, watching constantly, until the topping is golden brown and crispy.
- Remove from the oven. Let rest for a minute or two. Garnish with lemon wedges and a sprinkle of fresh parsley. Serve immediately.
Notes
- Use large shrimp or prawns. Larger shrimp will ensure the best cook because small shrimp can become tough and dry.
- Nutritional information is an estimate and will vary with substitutions.
