Shrimp Oreganata is a classic Italian-American dish made with tender shrimp baked in a lemony butter sauce with seasoned breadcrumbs. It delivers rich, bold flavor and is perfect for weeknights, holidays like Christmas Eve, or anytime you want something special yet easy.
Quick Info:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Why You’ll Love This Recipe
- Quick and easy—ready in just 30 minutes
- Packed with rich, bold flavor in every bite
- Perfect for weeknights or special occasions
- Garlicky, buttery, lemony goodness with crispy topping
- Great with pasta or crusty bread to soak up the sauce
Ingredients Needed
- 1.5 pounds (680g) colossal shrimp (12–15ct), cleaned, shells removed, and deveined
- Salt and pepper to taste
- 3 tablespoons (45g) extra virgin olive oil
- 3/4 cup (180g) low sodium chicken stock
- 1 large lemon, cut into wedges
- 6 tablespoons (84g) unsalted butter, cubed
For the Seasoned Breadcrumbs
- 1/3 cup (33g) breadcrumbs
- 3 tablespoons (45g) extra virgin olive oil
- 1 tablespoon (15g) lemon juice
- 6 cloves garlic, minced
- 2 tablespoons (16g) grated Parmigiano Reggiano
- 2 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon kosher salt
Ingredient Notes
- Colossal shrimp (12–15 per pound) are ideal for best texture
- Chicken stock replaces wine while keeping the sauce rich and flavorful
- Breadcrumbs should be moist, not dry
Ingredient Substitutions
- Chicken stock is used to create a rich, flavorful sauce
- Smaller shrimp can be used (reduce cooking time slightly)
Equipment / Tools
- Large pan
- Oven-safe baking dish or skillet
- Knife and cutting board
- Mixing bowl
How to Make It
Step 1: Preheat and Prep Ingredients
Preheat your oven to 425°F and set one rack in the middle and one near the top.
Mince 2 tablespoons parsley and 6 cloves garlic, and grate 2 tablespoons Parmigiano Reggiano.
Step 2: Make the Breadcrumb Mixture
Heat a large pan to medium-low and sauté the garlic in 3 tablespoons olive oil until fragrant (about 2 minutes).
Add 1/3 cup breadcrumbs, 1 tablespoon lemon juice, parsley, 2 teaspoons oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and the grated cheese. Mix well, then remove from heat.
Step 3: Prepare the Shrimp
Pat dry 1.5 pounds shrimp with paper towels and season with salt and pepper.
Arrange the shrimp in an oven-safe baking dish with the tails pointing up.
Step 4: Assemble the Dish
Top the shrimp evenly with the breadcrumb mixture.
Pour 3/4 cup chicken stock around the shrimp.
Step 5: Add Butter and Oil
Place 6 tablespoons cubed butter on top of the shrimp.
Drizzle a couple of tablespoons of olive oil over the breadcrumbs.
Step 6: Bake the Shrimp
Bake for 10 minutes or until the shrimp are cooked through.
Step 7: Broil for a Crispy Top
Move the dish to the top rack and broil for 1–2 minutes until the breadcrumbs are golden brown. Watch carefully to prevent burning.
Step 8: Serve and Enjoy
Remove from the oven and serve with lemon wedges. Spoon the garlicky sauce over the shrimp. Serve with crusty bread or pasta.
Pro Tips for Perfect Results
- Use cleaned shrimp to save time but double-check before cooking
- Colossal shrimp give the best texture
- Chicken stock keeps the sauce rich without wine
- Keep breadcrumbs moist but not overloaded
- Add a splash of stock or water if sauce thickens too much
- Watch closely when broiling
Common Mistakes to Avoid
- Overcooking shrimp (they become rubbery)
- Using too many breadcrumbs
- Not drying shrimp properly
- Burning the topping during broiling
Why This Recipe Works
- Butter and chicken stock create a rich, balanced sauce
- Breadcrumb topping adds texture and absorbs flavor
- High heat keeps shrimp tender and juicy
- Broiling creates a crispy golden finish
Serving Suggestions + Easy Variations
Serving Suggestions
- Serve with crusty bread to soak up the sauce
- Pair with pasta for a full meal
- Add fresh lemon wedges for brightness
Easy Variations
- Use smaller shrimp (adjust cook time)
- Add a splash of extra stock if you prefer more sauce
Make-Ahead, Storage & Reheating
- Store leftovers in the refrigerator for up to 3 days
- Reheat in the microwave
- Best enjoyed fresh
- Recipe can be doubled or tripled easily
- Add a splash of stock or water when reheating if needed
Common Questions
Can I make this without wine?
Yes, this recipe is fully made without wine and uses chicken stock instead.
Can I use smaller shrimp?
Yes, just reduce the cooking time slightly.
How do I keep the sauce from drying out?
Add a splash of chicken stock or water before serving if needed.
How long does it last?
Up to 3 days in the refrigerator.
Italian Shrimp Oreganata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Description
Shrimp Oreganata is a classic Italian-American dish made with tender shrimp baked in a garlicky lemon butter sauce and topped with crispy seasoned breadcrumbs, all without wine.
Ingredients
1.5 pounds (680g) colossal shrimp cleaned, shells removed, and deveined – size 12-15ct
salt and pepper to taste
3 tablespoons (45g) extra virgin olive oil
3/4 cup (180g) low sodium chicken stock
1 large lemon cut into wedges
6 tablespoons (84g) unsalted butter cubed
1/3 cup (33g) breadcrumbs
3 tablespoons (45g) extra virgin olive oil
1 tablespoon (15g) lemon juice
6 cloves garlic minced
2 tablespoons (16g) grated Parmigiano Reggiano
2 tablespoons minced flat-leaf Italian parsley
2 teaspoons dried oregano
1/2 teaspoon crushed hot red pepper flakes
1/2 teaspoon kosher salt
Instructions
Step 1: Preheat and prep ingredients
Preheat your oven to 425°F and set one rack in the middle and the other near the top. Mince 2 tablespoons of parsley and 6 cloves of garlic. Grate 2 tablespoons of Parmigiano Reggiano.
Step 2: Make the breadcrumb mixture
Heat a large pan to medium-low and sauté the minced garlic in 3 tablespoons of extra virgin olive oil until fragrant, about 2 minutes. Add 1/3 cup breadcrumbs, 1 tablespoon lemon juice, the parsley, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, and the grated Parmigiano Reggiano. Mix well, then remove from the heat and set aside.
Step 3: Prepare the shrimp
Pat dry 1.5 pounds of colossal peeled and deveined shrimp with paper towels, then season with salt and pepper to taste. Arrange the shrimp in an oven-safe baking dish or large pan with the tails pointing up.
Step 4: Assemble the dish
Top the shrimp with the breadcrumb mixture and pour 3/4 cup low sodium chicken stock around the shrimp.
Step 5: Add butter and oil
Top the shrimp with 6 tablespoons of cubed cold butter and drizzle a couple of tablespoons of extra virgin olive oil on top of the breadcrumbs.
Step 6: Bake the shrimp
Bake in the oven for 10 minutes or until the shrimp are cooked through.
Step 7: Broil for a golden top
After 10 minutes, move the baking dish to the top rack and broil for 1 to 2 minutes or until browned. Watch carefully to prevent burning.
Step 8: Serve and enjoy
Remove the shrimp from the oven and serve on plates with lemon wedges and a spoonful of the garlicky pan sauce. Serve with crusty bread to mop up the sauce.