OK, first things first, let’s answer your question: “What is shrimp oregenata?” It’s an Italian dish named for one of its defining ingredients, oregano. The name is a derivative of the Italian word for that fine herb, which is “origiano” in Italiano. Now that we have the etymology out of the way, let’s address the next concern most people have with oreganata shrimp, which is how to keep your family from grabbing all of it before you can fill your plate.
We’re warning you now that you might not get enough of this shrimp oreganata recipe, but the good news is that it’s easy to scale up this delightful and complex dish. The complexity comes in the form of flavor, the actual prep is easy. So let’s get to it. Mangia!
Ingredients for Shrimp Oreganata
- Shrimp: You need a lot of shrimp here, as in two pounds (about 16 to 20 shrimp per pound.) Make sure they are peeled and deveined.
- Dry white wine: The wine adds flavor and helps the other ingredients come together beautifully.
- Olive oil: Find us a great Italian dish without some olive oil and you’ll find us quite surprised.
- Parsley: Unlike the namesake of this recipe, oregano, which is dried, the parsley should be fresh and well-chopped and divided.
- Garlic: This dish calls for a generous portion of garlic.
- Lemon juice: Fresh lemon juice is always best, and you need lemon zest as well.
- Lemon zest: It’s amazing how potent lemon zest can be. Don’t leave it out unless you simply can’t get fresh lemons.
- Oregano: And here it is, this recipe’s very namesake! You won’t need much oregano, as it’s a potent herb, but you can’t, of course, leave it out.
- Red pepper flakes: Add more if you want more spice, add less if you need it milder. Pretty convenient that way, no?
- Butter: Shrimp and butter go together like peas and carrots. The herbs and lemon and wine and all help, too.
- Panko bread crumbs: If you don’t have panko bread crumbs, you can use regular bread crumbs, but the look and the texture are best with Panko.
- Parmesan cheese: Another mainstay of so many Italian recipes, this cheese plays well with the other tangy ingredients in this shrimp dish
- Lemon wedges: Not essential, but so very welcome, these wedges give the grace note to this dish the moment you serve it.
Directions
Step 1: Prepare the base
Preheat your oven to a toasty 425ºF, then get a large bowl. To the bowl, add the wine, olive oil, 1 tablespoon of parsley, two minced garlic cloves, lemon juice, 1 teaspoon of lemon zest, 1/2 teaspoon of oregano, salt, and red pepper flakes. Stir these ingredients together, then add the shrimp and toss to coat it. Now let the shrimp stand in the flavorful mixture for 10 minutes.
Step 2: Melt some butter and combine the ingredients
As the shrimp marinates melt two tablespoons of butter in a large skillet over medium heat. Once the butter melts, add the remaining minced garlic cloves and cook, stirring often, for one minute. Then remove the skillet from the heat and stir in the bread crumbs, Parmesan cheese, and the remaining parsley, lemon zest and oregano.
Step 3: Top with bread crumbs and bake
Drain and discard the marinade, then arrange the shrimp on their sides in a pinwheel pattern with their tails out in an oven-safe, broiler-proof pan. This is so the breadcrumb mixture spreads out over the shrimp and coats them evenly. Dot the shrimp with the remaining two tablespoons of butter and bake them they have just started to turn pink, for 8 to 10 minutes.
Step 4: Broil and serve
Fire up the broiler and make sure there is an oven rack up high and close to it, about three or four inches away. Broil the shrimp, heating them until they turn pink and the bread crumbs are lightly browned, for one to three minutes. Remove the skillet (with a mitt!), squeeze the lemon wedges over the shrimp, and enjoy.
Shrimp Oreganata Variations
- Try it with scallops: This exact recipe can be used to cook scallops, which cook at about the same rate as shrimp unless they’re quite large. Just keep a close eye on the cooking, as overcooked scallops are rubbery and unpleasant.
- Skip the wine: If you don’t want to cook with wine, use an equal portion of chicken broth with a healthy squirt of apple cider vinegar or lemon juice. Or you can use apple juice in place of white wine for a sweeter finished dish.
- Leave out the red pepper: You can leave the spice out of this dish and it will be just as good. Individual diners can add pepper later if they want.
How to Store Shrimp Oreganata
This dish will keep in the fridge for two to three days if you seal the shrimp in an airtight container, and ideally one with minimal air. A bag with the air sucked out might be your best bet. Cooked shrimp can be frozen for several months, but the flavor and texture will not be as good as the fresh dish.
Shrimp Oreganata Tips
What should I serve with rustic shrimp oreganata?
This dish is best served with the classic Italian food, pasta. You pick the noodle, and this shrimp oreganta recipe will do the rest. You can also serve the shrimp over large pieces of bread, ideally, toasted to a nice crispiness. It makes a fine main course but can also be served as an appetizer with a large multi-course meal.
Are there any ingredients I can substitute here?
Absolutely. As noted, you can swap out the wine for other liquids. You can also use Pecorino cheese instead of Parmesan. Also, consider adding other herbs, like basil, and fruits like cherry tomatoes, which will release liquid flavor and color. Nestle them among the shrimp right before adding the breadcrumb layer.
Do I have to broil the shrimp oreganata?
If you don’t have a broiler, you can take the skillet out of the oven and put it on a burner on the stove. Crank the heat up on high and cut it as soon as the shrimp are cooked through. The breadcrumbs won’t get that lovely browning, but the flavor will overall be intact.
