Shrimp Oreganata (Light, Garlicky & Oven-Baked)
Shrimp Oreganata is a classic Mediterranean-inspired dish where tender shrimp are baked under a fragrant, golden breadcrumb topping infused with garlic, oregano, lemon zest, and olive oil. This lighter version skips butter, cheese, and alcohol, allowing the natural sweetness of the shrimp and the freshness of the herbs to truly shine.
Perfect as an elegant appetizer or a simple main course, this dish comes together quickly and fills the kitchen with irresistible aromas as it bakes. Serve it straight from the oven with lemon wedges and crusty bread for soaking up every drop of the savory pan juices.
Why You’ll Love This Recipe
This oven-baked shrimp dish delivers bold flavor with minimal effort. It uses pantry-friendly ingredients, bakes in just minutes, and looks impressive enough for guests while remaining easy enough for a weeknight meal. The crisp breadcrumb topping contrasts beautifully with the juicy shrimp, creating a satisfying texture in every bite.
Ingredients
For the Shrimp
- 2 pounds large raw shrimp (16/20 count), peeled and deveined, tails left on
- 3 garlic cloves, roughly chopped
- 1½ teaspoons salt
- 2 tablespoons extra virgin olive oil
- ¼ cup seafood stock or chicken stock
- ¼ cup finely chopped fresh parsley, divided
- Lemon wedges, for serving
- Crusty bread, optional
For the Oreganata Topping
- ½ cup breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 garlic clove, finely grated
- Zest of 1 lemon
- 1 tablespoon extra virgin olive oil
Instructions
Prepare the Oven
Preheat the oven to 425°F (220°C). Lightly grease an oven-safe baking dish, skillet, or shallow casserole.
Make the Oreganata Topping
In a bowl, combine the breadcrumbs, dried oregano, salt, black pepper, and red pepper flakes if using. Add the grated garlic and lemon zest. Drizzle with olive oil and mix with your fingers until the mixture resembles slightly damp sand. Set aside.
Season the Shrimp
Place the shrimp in a large bowl. Add the chopped garlic, salt, olive oil, seafood stock, and 2 tablespoons of the chopped parsley. Toss gently until the shrimp are evenly coated.
Assemble the Dish
Arrange the shrimp in a single snug layer in the prepared baking dish, placing them around the edges with the tails facing upward for presentation. Spoon any remaining liquid from the bowl evenly over the shrimp.
Add the Topping
Sprinkle the breadcrumb mixture evenly over the shrimp, covering them without pressing down too firmly. Drizzle lightly with a little extra olive oil if desired.
Bake
Bake for 12 to 15 minutes, rotating the dish halfway through cooking. The shrimp should be opaque and cooked through, and the topping lightly golden. Check the shrimp in the center of the dish to ensure even cooking.
Finish and Serve
Remove from the oven and immediately squeeze fresh lemon juice over the shrimp. Sprinkle with the remaining parsley and serve hot with lemon wedges and crusty bread on the side.
What Is Oreganata?
Oreganata refers to a traditional breadcrumb topping flavored with oregano, garlic, and olive oil. It is commonly used in Mediterranean and Italian-inspired dishes to add texture and aroma without overpowering the main ingredient. In this recipe, the topping forms a crisp, savory layer that complements the shrimp beautifully.
Tips and Variations
- Serve this dish over pasta or rice to turn it into a complete meal
- Use gluten-free breadcrumbs if needed
- Adjust the red pepper flakes to control the heat level
- Try fresh thyme or dill in place of parsley for a different flavor profile
- This method also works well with scallops or firm white fish, adjusting baking time as needed
Make-Ahead Notes
The breadcrumb topping can be prepared up to one day in advance and stored in the refrigerator. Assemble and bake the shrimp just before serving for the best texture and flavor.