Sheet Pan Italian Lemony Shrimp Oreganata

Originating from the coastal regions of Italy, Shrimp Oreganata was brought to the United States by Italian immigrants and has since become a beloved dish featured on restaurant menus across the country. This classic Italian-American recipe has gained immense popularity due to its simple yet delicious combination of succulent shrimp, fragrant oregano, and crispy breadcrumbs. The use of readily available ingredients makes this recipe perfect for home cooks who want to replicate restaurant-quality meals at home.

This lighter version of Shrimp Oreganata uses jumbo shrimp topped with a light mixture of lemon zest, breadcrumbs and Parmesan cheese. The dish is then baked on a sheet pan, allowing for an effortless cooking process and quick cleanup—perfect for busy weeknights or last-minute dinner parties. This convenient cooking method allows the shrimp to cook evenly, absorbing all the flavorful seasonings.

Shrimp Oreganata is ideal for serving during a casual weeknight dinner or at your next festive gathering. It captures many of the beloved flavors found in Shrimp Scampi, featuring garlic and a hint of lemon, but with the addition of a deliciously crunchy breadcrumb topping. Whether you’re hosting a large gathering or simply looking to elevate your everyday meals, Shrimp Oreganata is a reliable crowd-pleaser that is sure to impress. Pair it with a light salad and a glass of white wine for a complete dining experience that embodies the essence of Italian cuisine.

Sheet Pan Italian Lemony Shrimp Oreganata

Recipe by Kathy DickenCourse: SeafoodCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 1.5 -2 pounds jumbo shrimp (21-25 per pound), peeled and deveined

• 2 tablespoons dry white wine

• 1/4 teaspoon kosher salt

• 1/4 teaspoon crushed red pepper flakes

• 3 tablespoons panko or dry bread crumbs

• 2 tablespoons fresh minced parsley

• 1 1/2 tablespoons grated Parmesan cheese2 cloves garlic, minced

• 1/2 teaspoon dried oregano

• 1 teaspoon lemon zest

• 2 tablespoons extra virgin olive oil

• Fresh lemon wedges, for serving

Directions

• Preheat the oven to 400F, and line a sheet pan with Non-Stick Foil. Peel, devein, and butterfly the shrimp open, leaving the tails on(if desired). Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
• Mix the breadcrumbs, parsley, Parmesan cheese, garlic, oregano and lemon zest in a mixing bowl. Add the shrimp in a single layer to the sheet pan or a rimmed baking dish. Spoon the breadcrumb mixture over each shrimp and drizzle the tops with olive oil.
• Bake until the shrimp are cooked through, about 8 minutes, and then broil for 1-2 minutes until the breadcrumbs are golden brown. Finish each serving off with a squeeze of fresh lemon juice. Serve immediately.

• N