Description
Succulent shrimp oreganata brings Mediterranean coastal flavors straight to your dinner table with zesty herb-infused goodness. Garlic, lemon, and oregano dance together in this simple yet sophisticated Greek classic that makes weeknight cooking feel like a delightful Mediterranean escape.
Ingredients
Scale
Main Proteins:
- 1.5 pound colossal shrimp
Liquid Ingredients:
- ¼ cup dry white wine
- ¾ cup low sodium chicken stock
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
Dry and Seasoning Ingredients:
- ⅓ cup breadcrumbs
- 2 tablespoons grated Parmigiano Reggiano
- 6 cloves garlic
- 2 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- salt to taste
- pepper to taste
- 6 tablespoons unsalted butter
- 1 large lemon
Instructions
- Crush 6 garlic cloves and sauté them in 3 tablespoons olive oil over medium heat for 2 minutes until fragrant.
- Mix ⅓ cup breadcrumbs, 2 tablespoons Parmigiano Reggiano, 3 tablespoons olive oil, 1 tablespoon lemon juice, ½ teaspoon crushed red pepper, 6 minced garlic cloves, 2 tablespoons parsley, 2 teaspoons dried oregano, and ½ teaspoon kosher salt in a bowl until thoroughly combined.
- Position oven racks in the middle and top positions, then preheat to 425°F.
- Pat 1.5 pounds colossal shrimp completely dry with paper towels and season with salt and pepper.
- Arrange seasoned shrimp in a single layer inside a baking dish.
- Sprinkle prepared breadcrumb mixture evenly over the shrimp surface.
- Pour ¼ cup white wine and ¾ cup chicken stock around the shrimp in the dish.
- Distribute 6 tablespoons cubed butter across the dish and drizzle an additional 3 tablespoons olive oil over everything.
- Bake at 425°F for exactly 10 minutes until shrimp turn opaque and just become firm.
- Switch oven to broil and place dish on the top rack for 1-2 minutes to golden-brown the breadcrumb topping.
- Remove from oven and serve immediately with fresh lemon wedges and crusty bread.
Notes
- Fresh shrimp cooks quickly, so watch carefully to avoid overcooking and becoming rubbery.
- Pat shrimp completely dry before seasoning to ensure crisp, golden breadcrumb topping.
- Use a white wine with good acidity like Pinot Grigio or Sauvignon Blanc for the best flavor balance.
- For a gluten-free version, swap breadcrumbs with almond meal or crushed gluten-free crackers.
- Prep Time: 7 minutes
- Cook Time: 13-14 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 6
- Calories: 235 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 145 mg