Shrimp Oreganata Crunchy Parmesan (Print Version)
Oven-baked shrimp topped with herbed panko, Parmesan, and a drizzle of fresh lemon-butter.
# Ingredients:
→ Main Ingredients
01 -
1 ¾ pounds colossal shrimp (about 12 shrimp), peeled and deveined, tails intact
02 -
¼ cup dry white wine (such as Pinot Grigio)
03 -
2 tablespoons extra virgin olive oil
04 -
2 teaspoons finely chopped oregano
05 -
2 tablespoons chopped fresh parsley, divided, plus more for garnish
06 -
2 tablespoons chopped garlic, divided
07 -
2 teaspoons lemon zest, divided
08 -
1 tablespoon freshly squeezed lemon juice
09 -
½ teaspoon crushed red pepper, divided
10 -
¼ teaspoon kosher salt
11 -
¼ cup panko bread crumbs
12 -
2 tablespoons freshly grated Parmesan cheese
13 -
3 tablespoons unsalted butter, melted, divided
14 -
1 lemon, cut into wedges for serving
15 -
Cooking spray for preparing baking sheet
# Steps:
01 -
Gather all ingredients and prepare them for the recipe.
02 -
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
03 -
Peel shrimp, leaving tails intact. Use a paring knife to cut lengthwise down the vein side of each shrimp, cutting almost but not all the way through. Remove the vein and butterfly the shrimp by gently pressing them apart.
04 -
In a bowl, combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, ¼ teaspoon crushed red pepper, and salt. Toss to coat evenly and let stand at room temperature for 10 minutes.
05 -
In a separate small bowl, combine panko, Parmesan cheese, 2 tablespoons melted butter, the remaining 1 tablespoon parsley, remaining 1 tablespoon garlic, remaining 1 teaspoon lemon zest, and ¼ teaspoon crushed red pepper. Stir until well mixed.
06 -
Remove shrimp from the marinade and place them cut side up, about 2 inches apart, on the prepared baking sheet. Top each shrimp with about 2 teaspoons of the panko mixture, pressing lightly to adhere.
07 -
Bake the shrimp in the preheated oven until cooked through, about 8 to 10 minutes. Without opening the oven, switch to broil and cook until the topping is golden brown and crispy, about 1 to 2 minutes.
08 -
In a small bowl, stir together lemon juice, remaining 1 tablespoon melted butter, and any accumulated juices from the baking sheet.
09 -
Transfer shrimp to a serving platter, drizzle evenly with the prepared lemon-butter mixture, and garnish with parsley. Serve hot with lemon wedges.
# Helpful Notes:
01 -
Ensure shrimp are fresh and deveined properly for the best flavor.
02 -
To maximize flavor, always use freshly grated Parmesan and fresh herbs.