Garlic Herb-Baked Shrimp Oreganata smells like a cozy kitchen and comes together fast. A warm tray of garlicky, buttery shrimp topped with crisp breadcrumbs makes weeknight dinner feel special without a lot of fuss. This recipe is great if you want a simple, homey seafood dish that kids and grown-ups both enjoy. If you like saucy pasta with shrimp, try our creamy garlic shrimp pasta for another cozy meal idea.
Why Make This Recipe
- Quick & Easy: Ready in about 25 minutes from start to finish.
- Family Favorite: Mild, buttery flavors appeal to picky eaters and grown-ups alike.
- Budget-Friendly: Uses basic pantry herbs and frozen or fresh shrimp.
- Crowd-Pleaser: Looks fancy but needs little effort.
This dish stands out because of its warm, crunchy topping and bright garlic-herb flavor. It brings comfort and satisfaction—like a small celebration on a regular weeknight. The crunch of the topping and the warm, tender shrimp can make weekday dinners feel a bit nostalgic.
Ingredients
For 4 servings:
For the shrimp
- 1 1/2 pounds large shrimp, peeled and deveined (tail on or off), thawed if frozen
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 lemon (zest and juice)
For the topping
- 3/4 cup fresh breadcrumbs or panko (about 1 small cup packed)
- 3 tablespoons unsalted butter, melted (or olive oil for a lighter version)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/4 teaspoon red pepper flakes (optional, for a little warmth)
- 1/4 cup grated Parmesan cheese (optional, for extra savory flavor)
Helpful notes: use unsalted butter so you can control salt, and use panko for extra crunch. If shrimp are frozen, thaw in cold water before cooking.
How to Make Garlic Herb-Baked Shrimp Oreganata
- Preheat the oven to 425°F (220°C). This high heat gives a golden, crunchy topping.
- Tip: A hot oven browns the breadcrumbs fast without overcooking shrimp.
- Pat shrimp dry with paper towels and place them in a single layer in a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss lightly so they’re evenly coated.
- Why this matters: Dry shrimp get a better sear and help the topping stick.
- In a bowl, mix breadcrumbs, melted butter, minced garlic, parsley, oregano, red pepper flakes (if using), and Parmesan. Add lemon zest and a little black pepper.
- Tip: Fresh parsley brightens the flavor; lemon zest adds lift.
- Spoon the breadcrumb mixture over the shrimp, pressing slightly so it adheres. Finish with a squeeze of lemon juice over everything.
- Why: Pressing keeps the topping from sliding off while baking.
- Bake uncovered for 8–12 minutes, depending on shrimp size, until shrimp are pink and opaque and the topping is golden. Check at 8 minutes to avoid overcooking.
- Tip: Shrimp cook quickly—watch for firmness and opaque color.
- If the topping needs more color, place under the broiler for 1 minute—watch closely to prevent burning.
- Why: A quick broil deepens color without drying the shrimp.
- Let rest for 2 minutes so juices settle. Garnish with extra parsley and a lemon wedge.
- Tip: A short rest keeps shrimp juicy and makes the dish easier to serve.
How to Serve Garlic Herb-Baked Shrimp Oreganata
- Spoon over a bed of warm rice or creamy mashed potatoes and let the crunchy topping mix with the softness.
- Serve with crusty bread to soak up the garlicky juices; garnish with extra lemon wedges and parsley for color.
- Pair with a simple green salad or steamed green beans for a full, balanced meal.
(For a zesty twist, serve alongside garlic lime shrimp sides or flavors.)
How to Store Garlic Herb-Baked Shrimp Oreganata
- Fridge: Cool completely, then store in an airtight container for up to 2 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes to keep shrimp from getting rubbery.
- Freezer: Not ideal for texture, but you can freeze cooked shrimp in an airtight container for up to 1 month. Thaw in the fridge and reheat in a low oven.
- Reheat tip: To revive the topping, reheat on a baking sheet so the bottom stays crisp; add a few seconds under the broiler if needed.
Tips to Make Garlic Herb-Baked Shrimp Oreganata
- Pat shrimp fully dry to help the topping stick and to avoid steaming.
- Use panko for extra crunch or finely ground breadcrumbs for a finer crust.
- Don’t overbake—shrimp go from tender to rubbery fast. Start checking at 8 minutes.
- Fresh lemon juice brightens flavors—add right before serving.
Variation
- Gluten-free: Use gluten-free breadcrumbs or crushed rice cereal to keep the crunch.
- Vegetarian option: Replace shrimp with thickly sliced king oyster mushrooms or halved artichoke hearts; bake the same way for a tasty plant-based version.
FAQs
Can I use frozen shrimp?
Yes. Thaw shrimp fully under cold running water, pat dry, and proceed with the recipe. Using still-frozen shrimp will add moisture and can make the topping soggy.
Can I prepare this ahead of time?
You can mix the breadcrumb topping ahead and keep it chilled. Assemble the dish shortly before baking so the topping stays crisp and the shrimp cook evenly.
What can I substitute for Parmesan?
You can omit Parmesan or use finely grated Pecorino Romano, nutritional yeast (for a dairy-free option), or extra fresh herbs for flavor without the cheese.
Conclusion
This Garlic Herb-Baked Shrimp Oreganata brings simple ingredients together into a warm, comforting plate with bright garlic, lemon, and a crunchy herb topping. It feels special enough for guests and easy enough for a weeknight family dinner. I hope this recipe becomes one of your go-tos when you want something quick, tasty, and homey. If you tried it, please leave a comment and a star rating — it helps other home cooks. Share this on Pinterest or Facebook to spread the comfort. For another take on this classic, see Shrimp Oreganata – Feast and Farm. What twist did you try? Let us know below!
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Garlic Herb-Baked Shrimp Oreganata
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A cozy and quick dish featuring buttery shrimp topped with crispy breadcrumbs, perfect for a weeknight dinner that the whole family will love.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined (tail on or off), thawed if frozen
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 lemon (zest and juice)
- 3/4 cup fresh breadcrumbs or panko
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat shrimp dry and place them in a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss lightly.
- In a bowl, mix breadcrumbs, melted butter, minced garlic, parsley, oregano, red pepper flakes (if using), and Parmesan. Add lemon zest and black pepper.
- Spoon the breadcrumb mixture over the shrimp, pressing slightly to adhere. Squeeze lemon juice over everything.
- Bake uncovered for 8–12 minutes until shrimp are pink and opaque.
- If topping needs more color, broil for 1 minute, watching closely.
- Let rest for 2 minutes, then garnish with parsley and a lemon wedge.
Notes
Use unsalted butter for better salt control, and panko for extra crunch. Thaw frozen shrimp in cold water before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg