Shrimp Oreganata Crunchy Parmesan

Shrimp oreganata is my go to when I want something impressive but quick The colossal shrimp are butterflied and nestled under a golden crunchy Parmesan and panko blanket that soaks up every drop of lemony white wine butter sauce It is perfect for a special dinner or as a crowd pleasing appetizer

Ingredients

• Very large shrimp: about 12 per pound makes a dramatic presentation and stays moist Seek out wild caught options for best flavor
• Dry white wine: such as Pinot Grigio tenderizes and adds depth without overwhelming fragrance
• Extra virgin olive oil: brings richness and helps carry all the fresh herb flavors Look for a peppery robust variety if possible
• Fresh oregano: gives a woodsy aromatic touch Chop it finely for best flavor release
• Fresh parsley: keeps things bright and balances the richness Italian flat leaf holds up better than curly parsley
• Fresh garlic: adds signature punch and warmth Use a microplane grater for even more intense flavor
• Lemon zest and juice: brighten everything up and tie the sauce together Choose organic lemons since you are using the zest
• Crushed red pepper: adds a gentle heat and keeps the flavors lively Start with a little and add extra if you love spice
• Kosher salt: seasons everything evenly and helps pull out shrimp’s natural sweetness Use flaky salt for finishing if you want extra bursts of flavor
• Panko bread crumbs: make the topping light and shatteringly crisp Japanese style panko is best for crunch
• Parmesan cheese: freshly grated adds savory depth and browns beautifully Go for real Parmigiano Reggiano if possible
• Unsalted butter: melts for the topping and finishes the sauce for a velvety mouthfeel Sweet cream butters work best
• Lemon wedges for serving: add a citrusy burst just before eating

Step-by-Step Instructions

Prepare the Shrimp:

Peel the colossal shrimp but leave the tails on for presentation Use a paring knife to cut down the back almost all the way through then remove the vein Gently press to butterfly them wide so they can cradle the topping

Mix the Marinade:

In a large bowl coat the shrimp with white wine olive oil chopped oregano half the parsley half the garlic half the lemon zest a pinch of crushed red pepper and kosher salt Toss so every shrimp is glistening with the mix Let this rest at room temperature for at least ten minutes so the flavors can penetrate

Make the Breadcrumb Topping:

In a separate bowl stir together panko Parmesan cheese two tablespoons melted butter the remaining parsley the remaining garlic the second half of lemon zest the rest of the crushed red pepper This mix should look like damp sand and smell amazing

Arrange and Top the Shrimp:

Place shrimp cut side up on a foil lined baking sheet Give them space so they roast not steam Press about two teaspoons of the breadcrumb mixture onto each shrimp mound it gently so it stays put

Bake and Broil:

Bake in a hot preheated oven until the shrimp are pink and almost cooked through about eight to ten minutes then switch to broil so the topping crisps and turns golden brown This should only take a few minutes so keep a close eye

Finish and Serve:

In a bowl quickly mix the lemon juice the last bit of melted butter and any juices from the baking pan Drizzle this silky sauce over the shrimp Sprinkle with fresh parsley and pass lemon wedges for squeezing Serve hot

Save

I love the way the tender shrimp pair with that crunchy panko topping The first time I made this for my family it disappeared before I got to sit down and now I always make extra just in case

Storage Tips

Leftover shrimp oreganata holds well in the fridge for up to two days Just keep them in a covered container and save any extra sauce reheat gently in a hot oven or toaster oven to keep the crust crisp The topping may soften slightly but a quick broil perks it up

Ingredient Substitutions

You can swap in regular large shrimp if colossal are not available just reduce the cook time Slightly stale homemade breadcrumbs can stand in for panko if you pulse them in a food processor Pecorino Romano is a briny alternative to Parmesan for the cheese lovers and dried oregano works in a pinch though the flavor will be earthier

Serving Suggestions

I often serve shrimp oreganata as a starter with a simply dressed arugula salad and plenty of grilled bread It is also excellent spooned over linguine or angel hair with all the lemony drippings Or pile them high on a platter for a pass around party treat

Save

A Classic Italian American Story

Oreganata is a time honored Italian American method for topping seafood like shrimp or clams with breadcrumbs herbs and cheese The name comes from the generous use of oregano The twist here with giant shrimp and a white wine soak gives major flavor while celebrating Italian traditions in a new way

Recipe FAQs

→ What kind of shrimp should I use?

Choose very large or colossal shrimp for the best texture and presentation. Leaving the tails on adds visual appeal and flavor.

→ Can I make this dish ahead of time?

You can prepare and assemble the shrimp in advance, then bake just before serving for the crispiest crumb topping.

→ What pairs well with shrimp oreganata?

Serve with pasta, grilled bread, or a simple salad. A drizzle of extra lemon-butter sauce adds richness.

→ How do I get a crunchy topping?

Baking followed by a quick broil creates a golden, crisp crust. Be mindful not to over-broil to avoid burning.

→ Can I substitute the wine?

If preferred, a bit of seafood stock or extra lemon juice can replace white wine while maintaining bright flavor.