Shrimp Oreganata
Tender shrimp with garlic, white wine, fresh herbs, and a buttery Parmesan breadcrumb topping. Serve with crusty bread as a main dish or appetizer.
Ingredients
- Cooking Spray
- 2 lbs pounds colossal shrimp, peeled, deveined, and butterflied, tails intact
- ¼ cup dry white wine, like Sauvignon Blanc
- 2 tablespoon extra virgin olive oil
- 2 teaspoon finely chopped fresh oregano
- 2 tablespoon chopped fresh parsley, plus more for garnish Italian or Flat Leaf Parsley preferred
- 2 tablespoon chopped garlic
- 2 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon crushed red pepper
- ¼ teaspoon flaky sea salt
- ¼ cup panko bread crumbs
- 2 tablespoon freshly grated Parmesan cheese
- 3 tablespoon salted butter, broken up into chunks
- 1 lemon, cut into wedges
- Crusty bread, for serving
Instructions
- Heat oven to 450°F. Grease a rimmed baking sheet.
- Marinate shrimp 10 minutes in wine, oil, oregano, salt, half the parsley, garlic, zest, and red pepper.
- Combine panko, Parmesan, 2 tablespoons butter, and remaining parsley, garlic, zest, and red pepper.
- Arrange drained shrimp cut-side up; press topping onto each.
- Bake 8–10 minutes, then broil 1–2 minutes, watching closely.
- Combine pan juices, lemon juice, and remaining butter; spoon over shrimp. Garnish; serve with lemon and bread.
Notes
- Shrimp sizes vary, so use the weight rather than a fixed shrimp count.
- Smaller shrimp will cook faster. Look for opaque centers and avoid overcooking.
- Crusty bread is perfect for dipping into the buttery juices.