Oreganata means 'with oregano' in Italian, but this dish actually uses 3x more garlic than oregano.
Shrimp Oreganata
Dive into this tantalizing Shrimp Oreganata, where succulent shrimp get a flavorful upgrade with a golden, crunchy Parmesan crust. Whether you enjoy them as a savory appetizer, tossed atop a bed of pasta drizzled with zesty lemon-butter sauce, or paired with crusty bread for soaking up every bit of deliciousness, this dish is sure to impress!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This dish emerged in 1950s Brooklyn when Sicilian fishermen's wives discovered American panko breadcrumbs at Japanese markets in Bensonhurst—they ditched traditional Italian breadcrumbs for these airy Japanese flakes, creating a cross-cultural coating that gives their ancestral oregano-garlic marinade the kind of golden crunch that would make both nonnas and Tokyo tempura masters nod in grudging approval.
Regional Twist
In Palermo's Ballarò market district, they swap the panko for toasted pine nuts mixed with dried oregano, double the crushed red pepper, and finish with Trapani sea salt.
📝 Ingredients
Shopping List
- 1 lemon
- 2 teaspoons (10 ml) lemon zest
- ¼ cup (59 ml) panko
- 2 tablespoons (30 ml) parmesan cheese
- 2 tablespoons (30 ml) parsley
- 1 ¾ lb (794 g) shrimp
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- cooking spray (to taste)
- crushed red pepper (to taste)
- garlic (to taste)
- kosher salt (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- oregano (to taste)
- wine (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
- 2
Peel shrimp, leaving tails intact.
- 3
Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.
- 4
Combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt in a bowl; toss to coat shrimp evenly. Let stand at room temperature for at least 10 minutes.
- 5
Meanwhile, combine panko, Parmesan cheese, 2 tablespoons melted butter, and remaining 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a small bowl; stir until well blended.
💡 Pro Tips
- ✓Butterfly shrimp to exactly 80% depth - cutting too shallow won't allow proper opening, while cutting too deep causes the shrimp to fall apart during the 12-15 minute bake time.technique80% depth
- ✓Marinate shrimp for exactly 10-15 minutes - longer than 20 minutes causes the wine's acidity to denature proteins and create a mushy texture.timing10-15 minutes
- ✓Use panko breadcrumbs with 3-5% moisture content rather than regular breadcrumbs because their larger air pockets create superior crunch at 450°F without burning.ingredient3-5% moisture
- ✓Mix melted butter into breadcrumb topping at 85-90°F so it coats evenly without clumping, ensuring uniform browning during the high-heat roast.technique85-90°F
- ✓Position oven rack 6 inches from broiler element for the final 2-3 minutes to achieve golden-brown crust while keeping shrimp internal temperature at exactly 120°F.equipment6 inches|120°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Oreganata means 'with oregano' in Italian, but this dish actually uses 3x more garlic than oregano.
Shrimp Oreganata
Dive into this tantalizing Shrimp Oreganata, where succulent shrimp get a flavorful upgrade with a golden, crunchy Parmesan crust. Whether you enjoy them as a savory appetizer, tossed atop a bed of pasta drizzled with zesty lemon-butter sauce, or paired with crusty bread for soaking up every bit of deliciousness, this dish is sure to impress!
The Story
This dish emerged in 1950s Brooklyn when Sicilian fishermen's wives discovered American panko breadcrumbs at Japanese markets in Bensonhurst—they ditched traditional Italian breadcrumbs for these airy Japanese flakes, creating a cross-cultural coating that gives their ancestral oregano-garlic marinade the kind of golden crunch that would make both nonnas and Tokyo tempura masters nod in grudging approval.
Regional Twist
In Palermo's Ballarò market district, they swap the panko for toasted pine nuts mixed with dried oregano, double the crushed red pepper, and finish with Trapani sea salt.
📝 Ingredients
Shopping List
- 1 lemon
- 2 teaspoons (10 ml) lemon zest
- ¼ cup (59 ml) panko
- 2 tablespoons (30 ml) parmesan cheese
- 2 tablespoons (30 ml) parsley
- 1 ¾ lb (794 g) shrimp
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- cooking spray (to taste)
- crushed red pepper (to taste)
- garlic (to taste)
- kosher salt (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- oregano (to taste)
- wine (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
- 2
Peel shrimp, leaving tails intact.
- 3
Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.
- 4
Combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt in a bowl; toss to coat shrimp evenly. Let stand at room temperature for at least 10 minutes.
- 5
Meanwhile, combine panko, Parmesan cheese, 2 tablespoons melted butter, and remaining 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a small bowl; stir until well blended.
💡 Pro Tips
- ✓Butterfly shrimp to exactly 80% depth - cutting too shallow won't allow proper opening, while cutting too deep causes the shrimp to fall apart during the 12-15 minute bake time.technique80% depth
- ✓Marinate shrimp for exactly 10-15 minutes - longer than 20 minutes causes the wine's acidity to denature proteins and create a mushy texture.timing10-15 minutes
- ✓Use panko breadcrumbs with 3-5% moisture content rather than regular breadcrumbs because their larger air pockets create superior crunch at 450°F without burning.ingredient3-5% moisture
- ✓Mix melted butter into breadcrumb topping at 85-90°F so it coats evenly without clumping, ensuring uniform browning during the high-heat roast.technique85-90°F
- ✓Position oven rack 6 inches from broiler element for the final 2-3 minutes to achieve golden-brown crust while keeping shrimp internal temperature at exactly 120°F.equipment6 inches|120°F