What shrimp should I buy?

Try to purchase prepeeled, predeveined shrimp in packages containing 12-15 pieces per pound, if available. Larger shrimp will give you more shrimp relative to other toppings on pizza. According to the recipe's instructions, check prepeeled, predeveined shrimp before using. All shrimp should be peeled and deveined, but with tails attached to help upright shrimp on pizza.

Can I omit the white wine?

Yes, the recipe can be made without white wine. Chicken broth adds liquid to the shrimp along with the butter. Omitting the wine removes the dry flavor of white wine from the dish. Do not add other acidic ingredients to this dish. Follow the recipe directions to add chicken broth to the shrimp and additional liquids to the sauce immediately before serving, as needed, to make it thinner.

Can I double this recipe?

Yes, the recipe says shrimp can be cooked in double or triple batches. Choose baking pans and dishes that will hold shrimp in a single layer with room for sauce between them. Crowding shrimp in a baking dish prevents even distribution of other ingredients. If cooking shrimp in multiple baking dishes or pans, watch the shrimp carefully when broiling to ensure even browning.

Can I make Shrimp Oreganata ahead?

Yes, the breadcrumb mixture can be prepared in advance and added at the end to a shrimp recipe. Preparing the breadcrumb mixture in advance is time-saving because the garlic, herbs, and cheese flavors have already been incorporated. Keep the shrimp separate from the breadcrumb mixture until you are ready to bake to avoid having sauce from the breadcrumb mixture soak into the shrimp. Adding stock or wine, butter, and oil to the shrimp with the breadcrumb mixture before baking is recommended.

How should I store leftovers?

Store leftover shrimp in the refrigerator. The source recommends microwaving leftover shrimp. Shrimp with breadcrumbs may become soggy after refrigeration. Toss dry shrimp with pan sauce before microwaving, if desired. The source recommends serving shrimp with breadcrumbs immediately.

Shrimp Oreganata with Garlicky Breadcrumbs and White Wine Butter Sauce

By Emma CollinsOct 3, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Jump to recipe

Choose large, shelled, deveined shrimp, 12-15 count per pound, to prevent your topping from overpowering the shrimp. Shrimp Oreganata is an Italian American dish of baked shrimp with a topping of bread crumbs and oregano and garlic and a white-wine butter sauce.

Shrimp Oreganata with Garlicky Breadcrumbs and White Wine Butter Sauce

The breadcrumb topping consists of garlic sautéed in olive oil and aromatic ingredients such as lemon juice, parsley, oregano, red pepper flakes, salt, and Parmigiano Reggiano cheese. These ingredients add moisture to the breadcrumbs to complement the shrimp. Chicken broth and dry white wine accompany the shrimp rather than the breadcrumb topping. Cold butter is added to the shrimp and sauce, and more olive oil is added to the breadcrumb topping to ensure even browning.

At 425°F, shrimp should cook in 10 minutes, and the casserole topping will set. You can broil the shrimp for a few minutes on the top rack to brown the casserole topping. Watch the shrimp for overcooking. Some issues users have reported with this recipe include a dry or clumpy casserole topping. Tips to prevent these problems include not putting too much casserole topping on the shrimp and loosening the center sauce with water or chicken broth before serving if needed. Small shrimp will cook faster.

Serve shrimp with lemon wedges and spoonfuls of garlic pan sauce, plus bread or other starchy foods on which to spoon pan sauce. Best eaten right away. Leftovers can be reheated in the microwave. Garlic topping will taste better the first day.

Why this recipe works

Huge shrimp with a 12- to 15-count serving size contribute taste and texture to this dish. Large shrimp are less likely to break apart when dipped in breadcrumbs and other foods.
Garlic, parsley, oregano, lemon, and Parmigiano Reggiano provide plenty of Italian-American taste when added to a small amount of breadcrumbs in the pan.
Dry white wine, chicken stock without salt, and cold butter can be combined to make a pan sauce to serve with bread or pasta.
The short baking time allows for quick preparation, and adding broiling helps brown the breadcrumb topping.
A general choice of wine suits the source’s omission method. Other recipe ingredients, including stock and butter, contribute liquid to the dish in addition to shrimp.
The recipe can be easily doubled or tripled for parties or other occasions. Shrimp and breadcrumbs work well for Christmas Eve or weeknight dinners.

Instructions

In a large pan, sauté the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant.

Add the breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, crushed hot red pepper flakes, and kosher salt, then mix well.

Turn off the heat and set the seasoned breadcrumbs aside.

Preheat the oven to 425°F and set one rack in the middle and another near the top.

Pat the shrimp very dry, then season with salt and pepper to taste.

Arrange the shrimp in an oven-safe baking dish or large pan with the tails pointing up.

Distribute the seasoned breadcrumbs over the shrimp.

Pour the white wine and chicken stock around the shrimp.

Sprinkle the cubed butter over the shrimp and into the sauce.

Drizzle 1-3 tablespoons of extra virgin olive oil over the breadcrumbs.

Bake for 10 minutes or until the shrimp are cooked through.

Move the baking dish to the top rack and broil for 1-2 minutes more, or until browned.

Remove from the oven, plate with lemon wedges, spoon the sauce onto the plates, and serve with crusty bread.

FAQ

Yes, you can bake small, cleaned shrimp instead of large shrimp. Breadcrumbs-coated shrimp portions will be smaller. Shrimp may cook faster. Begin testing for doneness earlier than the recommended baking time. Pat shrimp dry so that they won't overcook if broiled.

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Dinner Fish Shrimp Italian Special Occasions Baking

Shrimp Oreganata with Garlicky Breadcrumbs and White Wine Butter Sauce

Name: Shrimp Oreganata with Garlicky Breadcrumbs and White Wine Butter Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds colossal shrimp (cleaned, shells removed, and deveined; size 12-15 count); salt and pepper (to taste); 3 tablespoons extra virgin olive oil (plus 1-3 tablespoons for drizzling); 3/4 cup low-sodium chicken stock; 1/4 cup dry white wine; 1 large lemon (cut into wedges); 6 tablespoons unsalted butter (cubed); 1/3 cup breadcrumbs; 3 tablespoons extra virgin olive oil (for the seasoned breadcrumbs); 1 tablespoon lemon juice; 6 cloves garlic (minced); 2 tablespoons Parmigiano Reggiano (grated); 2 tablespoons flat-leaf Italian parsley (minced); 2 teaspoons dried oregano; 1/2 teaspoon crushed hot red pepper flakes; 1/2 teaspoon kosher salt

By Emma CollinsOct 3, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Jump to recipe

Why this recipe works

Huge shrimp with a 12- to 15-count serving size contribute taste and texture to this dish. Large shrimp are less likely to break apart when dipped in breadcrumbs and other foods.
Garlic, parsley, oregano, lemon, and Parmigiano Reggiano provide plenty of Italian-American taste when added to a small amount of breadcrumbs in the pan.
Dry white wine, chicken stock without salt, and cold butter can be combined to make a pan sauce to serve with bread or pasta.
The short baking time allows for quick preparation, and adding broiling helps brown the breadcrumb topping.
A general choice of wine suits the source’s omission method. Other recipe ingredients, including stock and butter, contribute liquid to the dish in addition to shrimp.
The recipe can be easily doubled or tripled for parties or other occasions. Shrimp and breadcrumbs work well for Christmas Eve or weeknight dinners.

Ingredients

Servings4

•1 ½ pounds colossal shrimp (cleaned, shells removed, and deveined; size 12-15 count)
•salt and pepper (to taste)
•3 tablespoons extra virgin olive oil (plus 1-3 tablespoons for drizzling)
•¾ cup low-sodium chicken stock
•¼ cup dry white wine
•1 large lemon (cut into wedges)
•6 tablespoons unsalted butter (cubed)
•⅓ cup breadcrumbs
•3 tablespoons extra virgin olive oil (for the seasoned breadcrumbs)
•1 tablespoon lemon juice
•6 cloves garlic (minced)
•2 tablespoons Parmigiano Reggiano (grated)
•2 tablespoons flat-leaf Italian parsley (minced)
•2 teaspoons dried oregano
•½ teaspoon crushed hot red pepper flakes
•½ teaspoon kosher salt

Instructions

1
In a large pan, sauté the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant.
2
Add the breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, crushed hot red pepper flakes, and kosher salt, then mix well.
3
Turn off the heat and set the seasoned breadcrumbs aside.
4
Preheat the oven to 425°F and set one rack in the middle and another near the top.
5
Pat the shrimp very dry, then season with salt and pepper to taste.
6
Arrange the shrimp in an oven-safe baking dish or large pan with the tails pointing up.
7
Distribute the seasoned breadcrumbs over the shrimp.
8
Pour the white wine and chicken stock around the shrimp.
9
Sprinkle the cubed butter over the shrimp and into the sauce.
10
Drizzle 1-3 tablespoons of extra virgin olive oil over the breadcrumbs.
11
Bake for 10 minutes or until the shrimp are cooked through.
12
Move the baking dish to the top rack and broil for 1-2 minutes more, or until browned.
13
Remove from the oven, plate with lemon wedges, spoon the sauce onto the plates, and serve with crusty bread.