Shrimp Oreganata – This best garlic shrimp oreganata is the perfect appetizer consist of juicy shrimp and lemon butter sauce served with pasta or bread
Shrimp Oreganata – Best Ingredients
Shrimp: Go for large or jumbo shrimp (peeled and deveined is a time-saver).
Breadcrumbs: Panko is great for extra crunch, but regular breadcrumbs work too.
The Flavor: Garlic, fresh parsley, dried oregano, lemon juice, a good quality olive oil.
Wine Power: A dry white wine like Pinot Grigio or Sauvignon Blanc.
Finishing Touches: Parmesan cheese, butter, salt, and pepper, maybe a pinch of red pepper flakes for a bit of heat.
Best Shrimp Oreganata – Tips
Fresh is Best: If possible, grab fresh shrimp. Frozen works, but give them plenty of time to thaw and pat them dry before cooking.
Don’t Skimp on the Garlic: We’re going for flavor here, folks!
Recipe Variations
Spice it Up: Add more red pepper flakes or try a pinch of cayenne.
Go Cheesy: Swap Parmesan for Pecorino Romano for a sharper flavor.
Other Seafood: This “oreganata” technique works beautifully with scallops or white fish fillets.
How to Serve This Easy Shrimp Oreganata ?
- Crusty bread for dipping in the sauce is a must, and maybe a green salad on the side.
- Toss it with your favorite pasta and a drizzle of olive oil.
- Serve it over a bed of creamy lemon risotto.
Shrimp Oreganata (Best)
This best garlic shrimp oreganata is the perfect appetizer consist of juicy shrimp and lemon butter sauce served with pasta or bread
Ingredients
- 12 large shrimp (colossal shrimp)
- 2 tablespoons extra virgin olive oil
- ¼ cup dry white wine
- 2 tablespoons garlic chopped, divided
- 2 tablespoons parsley, freshly chopped, divided, plus more for garnish
- 2 teaspoons oregano, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons lemon zest, divided
- 1/4 teaspoon kosher salt
- 1/2 teaspoons red pepper, crushed, divided
- 3 tablespoons butter, unsalted, divided
- 2 tablespoons Parmesan cheese, freshly grated
- 1/4 cup panko bread crumbs
Instructions
- Gather all ingredients.
- Preheat oven to 450 degrees F.
- In a baking sheet, line with aluminum foil and lightly spray with the cooking spray.
- Peel the shrimp, leaving the tails intact. Use a knife and remove the vein but cutting the shrimp from the vein side.
- In a bowl, add shrimp, olive oil, oregano, crushed red pepper, wine, parsley, garlic, lemon zest, and salt.
- Combine well and toss to coat and let sit for 10-15 minutes.
- In a small bowl, add melted butter, Parmesan cheese, lemon zest, panko, remaining chopped parsley, chopped garlic, crushed red pepper. Combine well.
- Remove shrimp from the marinade and place on the baking sheet, cut 2 inches side up. Top each shrimp on the baking sheet with 2 tsp. panko mixture, lightly press.
- Place the tray in the preheated oven for about 8 to 10 minutes or until cooked through.
- Switch oven to broil and broil for about 1 to 2 minutes or until topping is crispy golden brown.
- Transfer the cooked shrimp to a serving plate.
- In another small bowl, combine remaining melted butter and lemon juice with the juices from the baking sheet.
- Top the shrimps with the lemony sauce and garnish with freshly chopped parsley.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 216Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 60mgSodium 340mgCarbohydrates 8gFiber 1gSugar 1gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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