Shrimp Oreganata
Shrimp oreganata is so simple–don’t let its beauty fool you. It takes just minutes to bake and brings a great low carb, high protein dinner to your table that’s buttery, savory and garlic-loaded perfectly. Think scampi, but better and minus the pasta. Bread is always optional (I skip it) and just eat double of the shrimp!
Hard dinner recipes are out at our house. O-U-T. Time is of the essence and honestly so is your brain power and energy. Make shrimp oreganata. It’s flavorful enough that even your shrimp haters may latch right on and love it too.
Bread is optional here if you want it, or you can add some pasta with it making it more like a scampi but we just eat ours straight up with some loaded baked potatoes and maybe a salad.
Either way don’t miss your chance to sop up the buttery, garlic-broth sauce in the bottom. It’s the best.
Choosing Good Shrimp
Getting good shrimp means you get a cleaner flavor. Farmed shrimp are the worst–fed antibiotics and the nastiest food. You want to avoid those. Read the back of the package for their origin.
Look for wild caught shrimp, and they need to be raw with the tail on but they can be peeled or you can peel them yourself. I love Argenentian Red shrimp. Key West pink shrimp may also be okay I just find their flavor a bit stronger.
How to thaw frozen shrimp
I hope you have access to fresh seafood. But here in Kentucky we aren’t exactly known for it so I buy everything frozen. Skip the seafood counter in the grocery store. Everything they have was frozen too they just thawed it and put it out and charge you more for it.
Bring your shrimp home and put them in a large bowl. Cover with cold water and let them sit. You may have to drain the water and re cover them a time or two but they should thaw in 30 minutes or so. You can also put them in the fridge in a bowl and just let them thaw on their own overnight.
Once thawed, drain the water away, pat them dry and move on with the recipe as directed.
Make the breadcrumbs
The right bread matters a lot here. You’ll want to make your own breadcrumbs with sourdough or another crusty loaf of bread. Don’t you dare get out a slice of Butternut bread and use it.
I’ll hear about it and find you.
Store bought regular white bread is full of stabilizers that make the bread gummy when you try to chop it up. Not only will it not work well, it has zero flavor. If you don’t have sourdough, get one of the crusty boules from the bakery. Avoid those big fluffy loaves of “french” bread too. They are also flavorless, fake bread imposters. For a french bread loaf you make yourself, I recommend this one.
Once you have your bread, chop it up in a food processor until it’s small, but not powdered. Add the additonal herbs and cheese and set aside.
Heat the garlic in some olive oil until fragrant, then add the breadcrumb mixture and stir constantly until they are toasted and golden brown in spots but they don’t have to be uniformly golden brown.
Set them aside.
Changing Herbs
Oregano is fundamental, but you can experiment with other herbs to add unique flavors. Thyme is an excellent alternative that provides a slightly earthy note, blending well with the shrimp and bread crumbs. Basil offers a sweet and peppery flavor that complements the lemon and garlic.
Parsley is another option, especially for garnishing, adding a fresh, vibrant touch. You might also consider rosemary, but use it very sparingly, as its strong flavor can overwhelm. Creating a blend with different herbs lets you personalize the dish to match your preference or available ingredients.
Arrange the shrimp and get ready to bake
Use any oven safe baking dish or skillet, and arrange the shrimp with the tails sticking out or up. They get really beautifully golden when they cook. Drizzle with lemon, salt and pepper and add bread crumbs on top.
No need to cover them completely, just put some on top.
Next add the wine and stock around the shrimp but don’t pour it on top of the bread crumbs. Dot with butter and you’re ready to bake.
Bake 10 minutes until the shrimp turn pink or you can also broil it a minute or two to get the top nice and golden.
Don’t like shrimp? Try these ideas
While shrimp is the star, other seafood options can offer delightful variations. Scallops can serve as a replacement, providing a tender and sweet option that pairs nicely with the oreganata flavors. Mussels are another seafood that holds up to the strong herb and garlic combination.
Calamari is an option for those preferring a chewier texture. Ensure that the seafood is fresh to maintain the dish’s quality and taste. Whether using shrimp or alternatives, these selections allow you to tailor the recipe to suit availability or dietary preferences.
Side Dishes to pair with Shrimp Oreganata
Roasted vegetables make an excellent side. Their natural sweetness and slight caramelization pair beautifully with shrimp.
Angel hair pasta with a drizzle of olive oil provides a light, simple base that allows the Shrimp Oreganata to shine.
For a heartier option, consider a risotto with lemon zest and Parmesan. Be mindful of portions to not overshadow the main dish.
A simple green salad with a vinaigrette can add freshness to your meal, providing a crisp contrast to the richer flavors of the shrimp.
More shrimp recipes to love
Shrimp is so versatile! Try these great recipes:
Shrimp Oreganata
Ingredients
For the Breadcrumbs
- 1/3 cup fresh breadcrumbs We tested with sourdough
- 2 teaspoons lemon juice
- 2 tablespoons parmesan cheese grated
- 3 tablespoons fresh parsley minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes or more to taste
- 1/4 teaspoon fine sea salt
- 3 tablespoons olive oil
- 3 garlic cloves minced
For the Shrimp
- 1.5 pounds large wild caught shrimp; thawed if frozen deveined but tails left intact
- juice from half a lemon
- big pinch salt and pepper
- 1/4 cup dry white wine
- 3/4 cup chicken stock we tested with Kettle and Fire chicken stock
- 4 tablespoons butter cubed
Instructions
- In a small bowl add the breadcrumbs, lemon juice, parmesan, parsley, oregano, red pepper flakes and salt. Stir to combine and set aside.
- In a medium skillet, add the olive oil and heat on medium. Add the garlic and sautee gently until fragrant but not brown–about 1 minute. Add the breadcrumb mixture and toss to coat thoroughly. Cook, stirring constantly just until the breadcrumbs start to have a few bits of brown but aren’t totally golden–2 to 3 minutes then turn off the heat and set aside.
- Preheat the oven to 425.
- In an oven safe baking dish, arrange the shrimp with their tails sticking out or up. Sprinkle with lemon juice, salt and pepper.
- Add the breadcrumb mixture on top of the shrimp. You don’t need to cover them all completely.
- Pour the wine and stock in around the shrimp–not on top of the breadcrumbs.
- Add the cubes of butter all over and around the dish.
- Bake on the center rack until the shrimp are opaque and the breadcrumbs are more toasted–about 10 minutes. Optionally, you may move the dish to the top rack and broil 1-2 minutes more if you feel the dish needs more browning.
- Serve warm with lemon wedges and crusty bread to catch the delicious sauce.
About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.