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Shrimp Oreganata
Shrimp Oreganata
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Jumbo shrimp with zesty lemon, garlic, oregano, and crispy Parmesan topping. An Italian classic appetizer!
Ingredients:
  • 1 ¾ pounds colossal shrimp (about 12 shrimp)
  • ¼ cup dry white wine (such as Pinot Grigio)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley, divided,plus more for garnish
  • 2 tablespoons chopped fresh garlic (3 largecloves), divided
  • 2 teaspoons lemon zest, divided, plus 1 tablespoonsfresh juice (from 1 large lemon)
  • ½ teaspoons crushed red pepper, divided
  • ¼ cup panko
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons unsalted butter, melted, divided
  • lemon wedges for serving
Instructions:
  • Assemble all the ingredients.
  • Preheat the oven to 450 degrees F (230 degrees C) and prepare a rimmed baking sheet by lining it with aluminum foil and lightly spraying with cooking spray.
  • Peel shrimp, keeping tails on.
  • Using a paring knife, make a lengthwise cut along the vein side of the shrimp, being careful not to cut all the way through. Remove the vein, then gently butterfly the shrimp by pressing it open.
  • In a bowl, mix together shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, 1/4 teaspoon crushed red pepper, and salt until shrimp are evenly coated. Allow mixture to sit at room temperature for at least 10 minutes.
  • In a small bowl, mix panko, Parmesan cheese, melted butter, parsley, garlic, lemon zest, and crushed red pepper until fully combined.
  • Take out the shrimp from the marinade and arrange them on the baking sheet with the cut side facing up, ensuring they are spaced about 2 inches apart. Sprinkle each shrimp with approximately 2 teaspoons of the panko mixture, gently pressing it down to stick.
  • Bake the shrimp in the preheated oven until cooked through, 8 to 10 minutes. Then, without opening the oven, switch to broil and broil until the topping is golden brown and crispy, 1 to 2 minutes.
  • Place the cooked shrimp on a serving platter. Combine lemon juice, 1 tablespoon of melted butter, and any pan drippings in a small bowl; then, drizzle the mixture over the shrimp. Garnish with parsley and serve hot with lemon wedges.

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