Shrimp Oreganata is an Italian-American favorite with tender shrimp stuffed with crispy breadcrumbs, bright lemon and Parmesan cheese baked in a lemony white wine sauce. Ready in under 20 minutes, it's perfect for the Feast of the Seven Fishes, an elegant appetizer or a flavorful weeknight dinner.
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About This Recipe
Shrimp Oreganata is a classic Italian-American recipe known for its vibrant flavors and ease of preparation. Ready in under 20 minutes, the shrimp are stuffed with a flavorful breadcrumb mixture that is seasoned with fresh lemon, Parmesan and aromatic oregano that perfectly complements the tender shrimp. For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.
It’s a perfect dish to serve at the Feast of the Seven Fishes as a quick appetizer, or even as a simple dinner paired with lemony pasta or rice.
📋 Ingredients
- Shrimp: Look for medium-large shrimp (16/20 count per pound). Make sure they’re peeled and deveined for easier preparation.
- Breadcrumbs: Panko breadcrumbs create a lighter, crunchier texture compared to regular breadcrumbs. Gluten-free breadcrumbs are a good alternative if needed.
- Herbs: Dried oregano is a classic choice for Shrimp Oreganata, adding a slightly earthy and aromatic flavor and fresh parsley brightens the dish.
- Wine: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Seafood: Swap the shrimp for scallops or small fillets of white fish for a different take on this dish.
- Different Herbs: Use fresh basil or thyme instead of oregano or a combination of both herbs.
- Gluten-Free: Use gluten-free panko breadcrumbs, if needed.
⏲️ Instructions
Cut the Shrimp. Butterfly the shrimp by slicing down the back, being careful not to cut all the way through.
Butterfly the Shrimp. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.
Dry the Shrimp. Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.
Make the Breadcrumb Mixture. Combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.
Stuff the Shrimp. Stuff the breadcrumb mixture into each tail. Pour the wine and lemon juice around the shrimp and top with cubed butter.
Bake the Shrimp. Bake at 425 degrees Fahrenheit for 10-12 minutes. Once done, sprinkle with chopped parsley and serve with lemon wedges.
📍 Recipe Tips
- Choose medium-large shrimp (size 16/20 count per pound) which is a good size to hold the breadcrumb topping.
- Dry the shrimp well before stuffing, this will make sure everything adheres nicely.
- Use a paring knife to remove the dark vein in the center of the shrimp.
- For extra crispy breadcrumbs, broil the dish for the last minute or two of baking.
Serving Suggestions
Serve shrimp oreganata as part of a Feast of the Seven Fishes dinner alongside halibut piccata or white wine steamed clams.
For a weeknight dinner, serve the shrimp oreganata alongside lemon orzo or pasta with pesto broccolini.
More Shrimp Recipes to Try
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Shrimp Oreganata
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 pound large shrimp butterflied
- ½ cup panko breadcrumbs
- ¼ cup parsley leaves chopped, plus extra for garnish
- 1 teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- ¼ cup olive oil
- 2 garlic cloves grated
- ¼ cup white wine
- Zest and juice of half a lemon
- 2 tablespoons butter cubed
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Butterfly the shrimp by slicing them down the back, being careful not to cut all the way through. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.
- Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.
- For the breadcrumb mixture, in a bowl, combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.
- Stuff the breadcrumb mixture into the butterflied shrimp tail, gently pressing to adhere. scatter any additional mixture over the finished shrimp.
- Pour the white wine and lemon juice around the shrimp and dot the shrimp with cubed butter.
- Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the shrimp are opaque and the breadcrumb topping is golden brown.
- Remove the shrimp from the oven and sprinkle with additional chopped parsley. Serve with lemon wedges on the side for squeezing over the shrimp.
Notes
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- Choose medium-large shrimp (size 16/20 count per pound) which is a good size to hold the breadcrumb topping.
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- Dry the shrimp well before stuffing, this will make sure everything adheres nicely.
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- Use a paring knife to remove the dark vein in the center of the shrimp.
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- For extra crispy breadcrumbs, broil the dish for the last minute or two of baking.
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