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Shrimp Oreganata in White Wine Lemon Butter is a perfect antipasto for all the seafood lovers out there! It’s a classic Italian-American dish in which extra-large shrimp are flavored with white wine, lemon juice and olive oil, then topped with a highly-seasoned breadcrumb mixture, topped with butter, then baked until juicy, golden and crispy. Abundant in flavor but not complexity, this savory dish is great for any special occasion or weeknight.
Like Mussels Marinara, Spaghetti and Crabs, Shrimp Scampi and Wedding Soup, Shrimp Oreganata is classic Italian American. You can generally find this dish on every red sauce restaurant’s menu and with good reason–it’s full of flavor, texture and everyone’s favorite signature Italian ingredients: wine, garlic, lemon, olive oil, Pecorino and more!
What is Oreganata?
Oreganata is a popular Italian-American method of preparing fish and shellfish in which it is topped with a seasoned breadcrumb mixture that often includes olive oil, garlic, lemon, parsley, parmesan or pecorino cheese and its signature ingredient, oregano (hence the name “oreganata”) and baked. (Despite its name, however, I have never found that anything “oreganata” has a distinct oregano taste, but rather a subtle one. This has always puzzled me.)
Like my Clams Oreganata recipe, my version of this popular baked seafood dish has so much flavor that it may just turn the seafood haters in your life around. The combination of succulent shrimp, rich butter and extra-virgin olive oil, bright lemon juice and white wine, fragrant herbs, garlic and sharp Pecorino cheese that is topped with breadcrumbs then roasted until perfectly juicy, tender, golden brown and crispy is definitely on my “things I could eat anytime” list, and should be on yours!
I love that this shrimp oreganata can be 100% prepared in advance, then baked at meal time. This makes it a perfect choice for any big get-together by the way, and one of the reasons that I make it every year for Christmas Eve’s seafood feast.
Shrimp Oreganata vs. Scampi
While Shrimp Oreganata and Shrimp Scampi are both Italian-American dishes that share many of the same core ingredients, such as lemon, butter, white wine, garlic and olive oil, they are definitely distinct recipes. Shrimp Oreganata is a baked dish made with extra-large shrimp that are butterflied and topped with a highly seasoned breadcrumb mixture and butter. Then, it’s finished under the broiler to give the dish an extra crispy finish. The lemon, white wine and garlic, though present, are subtle flavors in oreganata, whereas they are the primary flavors and much stronger in quickly sautéed shrimp scampi. Also, scampi is almost always served with pasta, whereas oreganata is mostly served on its own as an appetizer.
Why This Recipe Works
- Restaurant Style at Home! With its beautiful presentation, this recipe is definitely restaurant-worthy! (And, it’s actually better than any shrimp oreganata that I have ever had in a restaurant, in my humble opinion.) Plus, it really is very easy, especially if you buy pre-cleaned shrimp!
- Perfect as an Appetizer or Main Course: Or, frankly, lunch. I seriously love this delicious roasted shrimp, which can be a starter in smaller portions or part of a main course in a larger portion.
- Prep it in Advance, Bake Later: This recipe is actually perfect for a dinner party, as it can be prepped and set up in the baking dish 100% in advance, then popped into the oven just before serving. Just bring it to room temperature before baking for best results.
If you love shrimp and seafood, check out these other recipes: Spicy Garlic Shrimp, Shrimp Scampi Pasta with Arugula, Spicy Sautéed Calamari and Spaghetti with Lump Crabmeat Sauce.
Ingredients for Shrimp Oreganata
Here are the ingredients we will be using to make this delicious Shrimp Oreganata in White Wine Lemon Butter:
- Shrimp: Use extra-large or jumbo shrimp in this recipe. Ideally, use shrimp that are U15 or larger. This means that there are approximately 15 shrimp in one pound. Do not use very small shrimp for this dish. The shrimp must be peeled and deveined but leave the tail on. Also, butterfly the shrimp. (More on this in the Frequently Asked Questions below.) If starting with frozen shrimp, be sure to fully defrost them in the refrigerator before using. Do not defrost them in cold water as they will get water-logged.
- Lemon: Lemon is an important flavor component in this recipe. We pour freshly squeezed lemon juice in the bottom of the baking dish, which contributes to the yummy pan sauce and also add lemon zest to the flavored breadcrumbs. Be sure to zest the lemon before juicing it! Also, serve lemon wedges alongside the finished dish for an additional pop of flavor.
- Garlic: No explanation needed!
- Fresh Parsley: Adds both color and a bright flavor to the flavored breadcrumbs. You can use dried parsley if necessary or omit it if you don’t have any.
- Butter and Extra Virgin Olive Oil: Both are used to flavor the shrimp: the olive oil seasons the raw shrimp along with some paprika, and small pieces of butter are scattered over the ready-to-bake, breadcrumb-topped shrimp, which seasons the shrimp as it bakes and contributes to the most delicious pan sauce. Olive oil is also used to toast and flavor the breadcrumbs.
- White Wine: Along with the fresh lemon juice and butter, the white wine contributes enormous flavor to the finished dish and makes a mouthwatering pan sauce that you will want to dip a large piece of rustic bread into! The acidity of the wine also helps to balance the richness in this dish. Be sure to use a dry (i.e., not sweet) white wine and always select a wine that you would actually like to drink!
- Breadcrumbs, Pecorino Cheese, Dried Oregano: The oregano-spiked breadcrumb topping is the signature element of any oreganata! Fine breadcrumbs are toasted in olive oil with garlic, then combined with Pecorino cheese, parsley, lemon zest, salt, black pepper and a pinch of crushed red pepper, creating a flavor-packed topping for the buttery baked shrimp.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
How to Make Shrimp Oreganata, Step-by-Step!
Here are the main steps for making this delicious Italian baked shrimp:
- Prep and gather all ingredients. Arrange a rack in the middle of the oven and preheat it to 400°F. Arrange a second rack at the top under the broiler.
- PRO-TIP: Be sure to zest the lemon prior to juicing it.
- Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the olive oil and garlic and cook for 2 to 3 minutes or until starting to brown. Then, add the remaining breadcrumb ingredients, turn off the heat and mix well.
- PRO-TIP: The mixture should have a consistency similar to wet sand.
- Prepare the shrimp. Peel and devein them, if necessary, but leave the tail on.
- PRO-TIP: Alternatively, buy already peeled and deveined shrimp with the tail on.
- PRO-TIP: Use extra-large or jumbo shrimp in this recipe.
- PRO-TIP: If starting with frozen shrimp, be sure to fully defrost them in the refrigerator before using. Do not defrost them in cold water as they will get water-logged.
- Butterfly the shrimp: use a knife to carefully slice around the back curve starting from the head area. Do not cut all the way through. Then, spread the shrimp open like a book and flatten it out.
- PRO-TIP: If you have not purchased already peeled and deveined shrimp, you can combine the deveining procedure with the butterflying procedure as shown in this video.
- In a large bowl, gently combine the butterflied shrimp with the extra virgin olive oil, paprika, salt and black pepper to coat.
- Then, arrange the shrimp tail side up in a single later in a baking dish large enough to hold all the shrimp.
- PRO-TIP: Use two baking dishes if necessary.
- Combine the wine and lemon juice, then carefully pour this around the edges into the baking dish.
- PRO-TIP: You may not need to use all of the liquid as you do not want to immerse the shrimp, but rather just have them sit in a small amount of liquid–about ¼ of the way up the shrimp. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.
- Next, sprinkle the surface of each shrimp generously with the flavored breadcrumbs.
- Then top the shrimp with small cubes of butter.
- Bake shrimp for about 10 minutes or until cooked through, taking care not to overcook them as they will become rubbery. Then, finish the shrimp under the broiler for about 2 minutes to brown a bit more.
- Remove from oven and serve immediately in baking dish with lemon wedges for an extra pop of flavor. That’s it!
- PRO-TIP: You can use a sheet pan with parchment paper instead of a baking dish for this recipe. In this case, transfer the finished shrimp to a platter and serve.
- PRO-TIP: Don’t forget the serve the Shrimp Oreganata with lemon wedges and crusty bread to sop up the flavorful pan juices!
Serving Suggestions and Storage
Shrimp Oreganata in White Wine Lemon Butter is a perfect appetizer for a special dinner! It doesn’t need much more other than some rustic, crusty bread to sop up all the delicious pan juices. I love serving this dish on Christmas Eve as part of the Feast of the Seven Fishes or on Fridays during Lent.
If you’d like to incorporate the Shrimp Oreganata into a main course, I suggest serving it with a simple spaghetti with garlic and oil or linguine with pesto and either sautéed broccoli rabe or a simple green salad. And, don’t forget to serve some homemade chili oil alongside it for all the spicy food lovers around your table!
Leftovers of Shrimp Oreganata can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a dry sauté pan over medium low heat until heated through.
Frequently Asked Questions
Here are answers to some frequently asked questions about Shrimp Oreganata:
Deveining shrimp means removing the digestive tract/intestine of the shrimp. It’s the brownish/black vein that runs along the back of the shrimp. While it won’t hurt to eat it, it’s a bit unpleasant to think about.
To devein shrimp, first peel the shrimp (leaving the tail), then place it on a cutting board or other flat surface. Then, make a shallow slit along the back of the shrimp, stopping at the last section before the tail, and lift or scrape out the vein. You can use a small paring knife to devein shrimp, or use this nifty shrimp deveiner. As we are also butterflying the shrimp in this recipe, you can combine these steps. (See next question.) Alternatively, buy already peeled and deveined shrimp with the tail on.
Butterflying the shrimp is optional, but it is so easy to do, doesn’t take long, and makes the over dish appearance and texture so much better, in my humble opinion. Plus, it allows the shrimp to stand up nicely in the pan and butterflied shrimp have a larger surface area so you can add more of the delicious breadcrumb topping to them.
To butterfly shrimp, first peel and devein them, but leave the tail on. (See previous question.) Then, use a knife to carefully slice around the back curve starting from the head area. Do not cut all the way through. Next, open up the shrimp like a book. (See photos above and click here for a short video demonstrating this technique.)
Note that if you have not purchased already peeled and deveined shrimp, you can combine the deveining procedure with the butterflying procedure as in the linked video above.
No, you cannot use already cooked shrimp in this recipe as the shrimp will become rubbery and tough once baked.
Yes, but recognize that the result will be a bit different. Panko is made from a crustless white bread that is processed into flakes and then dried. They have a dryer and flakier consistency than regular breadcrumbs and result in lighter and crunchier fried food. Regular breadcrumbs are processed into a finer crumb than panko and are not as dry and flaky as panko. They have more of a bread-like consistency when fried.
If you would like to substitute panko for regular (fine) breadcumbs, a 1:1 substitution usually does the trick.
Generally, fish and seafood are considered a forbidden combination in Italian cuisine. However, there are always exceptions to every rule, and this recipe is an example of one. And, just as an fyi, I have seen exceptions to this rule not only amongst Italian-American foods, but also in Italy itself. One example that I had in Rome was the most delicious fresh sardine stuffed with buffalo mozzarella cheese then breaded and fried-yummy!
Variations and Substitutions for Shrimp Oreganata
Here are a few ways to modify this Shrimp Oreganata recipe:
- Make it Gluten-Free: Swap out the regular breadcrumbs for gluten-free breadcrumbs.
- Make it Dairy-Free: You can leave the butter out and still have a delicious dish! If you would like, drizzle some high quality, extra-virgin olive oil over each breadcrumb-topped raw shrimp before roasting.
- Make it Alcohol-Free: If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth
- Make it Spicy! Increase the amount of crushed red pepper in the flavored breadcrumbs and/or use a pinch of Calabrian chili paste in the olive oil/paprika mixture to season the shrimp (or both!) if you would like to amp up the picante-ness of this recipe!
Kitchen Tools for Shrimp Oreganata
To make this Italian American dish, you will need the following:
- Measuring cups and spoons
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife and paring knife
- Multiple bowls to hold prep
- Microplane zester
- Citrus juicer
- Garlic press (optional)
- Shrimp deveiner (optional)
- Cheese grater (optional)
- Small skillet
- Baking dish
- Oven mitts
More Great Recipes to Try
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Shrimp Oreganata in White Wine Lemon Butter
Ingredients
- 2 pounds extra-large shrimp (approximately 25-30 shrimp), peeled & deveined, tail on
- 3 Tbsp extra virgin olive oil
- 1 tsp paprika
- Pinch salt and black pepper
- 4-6 Tbsp dry white wine such as Pinot Grigio
- Juice of 1 lemon, about 2-3 Tbsp (Zest the lemon first for the breadcrumbs–see below.)
- Flavored Breadcrumbs (see recipe below.)
- 3-4 Tbsp butter, cut into small cubes
- Lemon wedges for serving
For the Flavored Breadcrumbs:
- ¼ cup extra virgin olive oil
- 2 heaping Tbsp finely chopped garlic
- ¾ cup plain breadcrumbs (fine texture)
- ⅓ cup grated Pecorino Romano cheese
- ¼ cup chopped flat leaf parsley
- Zest of one lemon
- 1 tsp dried oregano
- Pinch salt and black pepper
- Pinch crushed red pepper
Instructions
- Prep and gather all ingredients according to specifications above. Be sure to zest the lemon prior to juicing it. Arrange a rack in the middle of the oven and preheat it to 400℉. Arrange a second rack at the top under the broiler.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the olive oil and garlic and cook for 2 to 3 minutes or until starting to brown. Then, add the remaining breadcrumb ingredients and turn off the heat. Mix well to coat. The mixture will have a consistency similar to wet sand. Set aside.¼ cup extra virgin olive oil, 2 heaping Tbsp finely chopped garlic, ¾ cup plain breadcrumbs, ⅓ cup grated Pecorino Romano cheese, ¼ cup chopped flat leaf parsley, 1 tsp dried oregano, Pinch salt and black pepper, Pinch crushed red pepper
- Prepare the shrimp. Peel and devein them, if necessary, but leave the tail on. Then, butterfly them and pat them down of any moisture with a paper towel. To butterfly shrimp, use a knife to carefully slice around the back curve starting from the head area. Do not cut all the way through. Then, spread the shrimp open like a book and flatten it out. (See photos above.)2 pounds extra-large shrimp
- In a large bowl, gently combine the butterflied shrimp with the extra virgin olive oil, paprika, salt and black pepper to coat.3 Tbsp extra virgin olive oil, 1 tsp paprika, Pinch salt and black pepper
- Then, arrange the shrimp tail side up in a single later in a baking dish large enough to hold all the shrimp. Use two baking dishes if necessary.
- Combine the wine and lemon juice, then carefully pour this around the edges into the baking dish. You may not need to use all of the liquid as you do not want to immerse the shrimp, but rather just have them sit in a small amount of liquid–about ¼ of the way up the shrimp. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.4-6 Tbsp dry white wine, Juice of 1 lemon,
- Next, sprinkle the surface of each shrimp generously with the flavored breadcrumbs and top with the small cubes of butter.3-4 Tbsp butter,
- Transfer the baking dish to the middle rack of the oven and bake the shrimp for about 10 minutes or until cooked through, taking care not to overcook them as they will become rubbery. Then, finish the shrimp under the broiler for about 2 minutes to brown a bit more. Keep a close watch and do not walk away during this part!
- Remove from oven and serve immediately in baking dish with lemon wedges for an extra pop of flavor. Buon Appetito!Lemon wedges
Notes
- Ideally, use shrimp that are U15 or larger. This means that there are approximately 15 shrimp in one pound. If you use smaller shrimp, reduce the cooking time a bit. Do not use very small shrimp for this dish.
- If starting with frozen shrimp, be sure to fully defrost them in the refrigerator before using. Do not defrost them in cold water as they will get water-logged.
- If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth
- You can use a sheet pan with parchment paper instead of a baking dish for this recipe. In this case, transfer the finished shrimp to a platter and serve.
- You may have extra flavored breadcrumbs left over. If so, be creative and either make more shrimp or try them on a chicken breast or salmon filet!
- Don’t forget the serve the Shrimp Oreganata with lemon wedges and crusty bread to sop up the flavorful pan juices!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a dry sauté pan over medium low heat until heated through.
- You can prep this dish in advance and hold it in the refrigerator until ready to bake. Just bring it to room temperature before baking for best results.
This was a hit at Easter as an app! I made two batches (one for each stop) and everyone loved it). We will definitely make again.
Our family LOVES seafood and I came across this wonderful recipe!
My husband is the family chef and I suggested he make this as one of the side dishes for Christmas Eve. The recipe was easy to follow; step by step. All the flavors and seasonings were perfect! I recommend trying this recipe. In fact I find that all of her recipes are beautifully written with very easy recipe directions and a lot of these dishes remind me of the Italian dishes I used to eat growing up on the east coast . 👏😋💕
OMG!!! This is so amazing I’ve already made it twice in a week!! Only annoying part is the butterflying thing but it was worth it!! Thank you Michele!! I’m always terrified of cooking fish but now I’m a little braver because of you!! Any ideas about mussels and calamari?
Hi Silvana. I’m SO happy that you love this recipe and that you feel braver with seafood! I have several mussels, calamari and clams recipes on the site. Please search for them in the search bar and they will come up. Brava!
Came out delicious! Used it as one of our 7 fishes on Christmas Eve! Will use this recipe often. Prepared it the day before cooking, just reserved the lemon juice and wine and poured in right before cooking.
I was looking for a dish that would remind me of the Feast of the Seven Fishes that my family always celebrated. The dish did not disappoint. We had a small Christmas Eve gathering of 5 friends and there was only about 5 shrimps leftover. The sauce and breadcrumbs are to die for. This will be on my cooking rotation going forward. Yummy deliciousness! Thanks!
This was so amazing! The shrimp was flavorful and moist. I could eat the breadcrumbs by the spoonful
Very delicious and easy!
This recipe is fabulous!! Made it for New Year’s Eve and we just loved it. Bread crumb topping is spectacular!!
Made this recipe as one of the fish for our Christmas Eve meal. The recipe was easy to follow and delicious!! Everyone loved them.
Such a delicious recipe! I made this on Christmas Eve and we loved it!
Delicious recipe. It makes a great first course. We used stock instead of wine. It’s lemony and full of flavor. Michele explains everything in detail, so even a novice cook can make it!
What a GREAT recipe! Accessible ingredients, step by step instructions which make it so easy to follow, and best of all delicious.
This recipe had so much flavor and was easy to follow. My family loved it and I will DEFINITELY be making this again.