Shrimp Oreganata
Shrimp Oreganata
Ingredients
- 1 1/2 pounds shrimp, peeled, deveined, with tails on
- 1 lemon, juiced, divided
- 3 tablespoons garlic, minced, divided
- 1 tablespoon oregano, chopped
- 1 tablespoon rosemary, chopped
- to taste salt
- to taste black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup panko bread crumbs
- 1/2 stick butter, diced
- 1/4 cup dry white wine, optional
Instructions
- 1
In a pan, combine the peeled, deveined shrimp with tails on. Drizzle with 2 tablespoons of olive oil, half of the lemon juice (from 1/2 of the lemon), and 1 tablespoon of minced garlic. Toss to coat the shrimp evenly. Cover the pan and refrigerate for 1 hour to marinate.
⏱️ 5 min
- 2
While the shrimp marinates, prepare the breadcrumb mixture. In a separate bowl, combine the 1/2 cup of panko bread crumbs, 1 tablespoon of chopped oregano, and 1 tablespoon of chopped rosemary. Add the remaining 2 tablespoons of minced garlic and 2 tablespoons of olive oil. Season with salt and black pepper to taste. Mix all ingredients thoroughly until well combined. Set aside.
⏱️ 10 min
- 3
Preheat your oven to 425°F. After the shrimp has marinated for 1 hour, remove it from the refrigerator. Liberally cover the marinated shrimp with the prepared breadcrumb mixture, spreading it evenly over the top. Distribute the 1/2 stick of diced butter over the breadcrumb topping. Squeeze the remaining lemon juice (from the other 1/2 of the lemon) over the top of the dish. If using, add 1/4 cup of dry white wine to the dish.
⏱️ 5 min•🌡️ 425
- 4
Bake in the preheated oven for approximately 15 minutes, or until the topping is golden brown and bubbly and the shrimp are cooked through.
⏱️ 15 min•🌡️ 425
- 5
Remove from the oven and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Oreganata
- 1 1/2 pounds shrimp, peeled, deveined, with tails on
- 1 lemon, juiced, divided
- 3 tablespoons garlic, minced, divided
- 1 tablespoon oregano, chopped
- 1 tablespoon rosemary, chopped
- to taste salt
- to taste black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup panko bread crumbs
- 1/2 stick butter, diced
- 1/4 cup dry white wine, optional
Instructions
- 1
In a pan, combine the peeled, deveined shrimp with tails on. Drizzle with 2 tablespoons of olive oil, half of the lemon juice (from 1/2 of the lemon), and 1 tablespoon of minced garlic. Toss to coat the shrimp evenly. Cover the pan and refrigerate for 1 hour to marinate.
⏱️ 5 min - 2
While the shrimp marinates, prepare the breadcrumb mixture. In a separate bowl, combine the 1/2 cup of panko bread crumbs, 1 tablespoon of chopped oregano, and 1 tablespoon of chopped rosemary. Add the remaining 2 tablespoons of minced garlic and 2 tablespoons of olive oil. Season with salt and black pepper to taste. Mix all ingredients thoroughly until well combined. Set aside.
⏱️ 10 min - 3
Preheat your oven to 425°F. After the shrimp has marinated for 1 hour, remove it from the refrigerator. Liberally cover the marinated shrimp with the prepared breadcrumb mixture, spreading it evenly over the top. Distribute the 1/2 stick of diced butter over the breadcrumb topping. Squeeze the remaining lemon juice (from the other 1/2 of the lemon) over the top of the dish. If using, add 1/4 cup of dry white wine to the dish.
⏱️ 5 min•🌡️ 425 - 4
Bake in the preheated oven for approximately 15 minutes, or until the topping is golden brown and bubbly and the shrimp are cooked through.
⏱️ 15 min•🌡️ 425 - 5
Remove from the oven and serve immediately.