This classic Italian-American dish is a favorite for its simple yet delicious combination of succulent shrimp, fragrant oregano, and crispy breadcrumbs. I like to use panko breadcrumbs with this recipe, but feel free to use regular breadcrumbs. It’s incredibly easy to make! With just a few simple ingredients and some quick prep work, you can have a mouthwatering meal on the table in no time.
Originating from the coastal regions of Italy, this dish was brought over to the United States by Italian immigrants and has since become a staple in many Italian-American households. And for good reason – the combination of fresh seafood, herbs, and breadcrumbs is a classic flavor profile in Italian cuisine. With its roots in traditional Italian cooking, shrimp oreganata has stood the test of time as a beloved dish in the Italian-American community. So whether you’re hosting a dinner party or just looking to mix up your weeknight meals, shrimp oreganata is a crowd-pleaser that’s sure to satisfy.
Shrimp Oreganata
This classic Italian-American dish is a favorite for its simple yet delicious combination of succulent shrimp, fragrant oregano, and crispy breadcrumbs. It's perfect for a quick and easy weeknight dinner, or it can be dressed up for a special occasion.
Ingredients
- 20 Shrimp peeled, deveined, and butterflied
- 6 Garlic Cloves minced
- 3 Tbsp. Butter unsalted
- 2 Tbsp. Oregano
- 2 Tbsp. Fresh Parsley chopped
- 1 cup Panko Breadcrumbs
- 1/4 cup White Wine dry like Sauvignon Blanc
- Extra Virgin Olive Oil
- Salt and Black Pepper to taste
- 1 Lemon cut into wedges
Instructions
- Preheat oven to 400°F. Set rack in middle position.
- Add a drizzle of olive oil to a frying pan and heat over medium-high heat.
- Add in 2 tablespoons of butter and let melt.
- Once the butter has melted, add in the garlic and sauté over medium heat for one minute.
- Add the panko breadcrumbs to the frying pan and mix together with the garlic.
- Add the parsley, oregano salt and pepper to the frying pan and mix until combined. Remove the pan from heat and set aside.
- Add a drizzle of olive oil and the white wine to the bottom of a baking dish. Arrange the shrimp in a single layer on the baking dish.
- Spoon the breadcrumb mixture over the shrimp, making sure to coat each shrimp evenly.
- Bake in the preheated oven for 10 minutes, or until the shrimp are pink and cooked through. Remove from the oven. Thinly slice the remaining 1 tablespoon of butter and place the slices over the shrimp.
- Place back in the oven and bake for 1-2 more minutes or until the breadcrumb topping is golden brown and the butter has melted.
- Remove the shrimp oreganata from the oven. Serve with a lemon wedge to squeeze over top.
- Enjoy with a side of toasted bread to soak up the buttery sauce or with a simple salad.
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