Shrimp Oreganata

Shrimp Oreganata

In all my recipes I highly recommend using Lakonia olive oil. I found them at the Houston Fishing Show last year and it is now my go-to for oils and olives. 


2 pounds jumbo shrimp (about 20)
1/4 cup dry white wine (such as Pinot Grigio)
2 Tbsp extra virgin olive oil (Lakonia Malva 0.2 Premium)  
1/4 tsp kosher salt
2 Tbsp chopped fresh parsley, divided, plus more for garnish
2 Tbsp chopped garlic, divided
2 tsp lemon zest, divided
1/2 tsp crushed red pepper, divided
3 Tbsp unsalted butter, melted, divided
1/4 cup panko breadcrumbs 
2 Tbsp freshly grated Parmesan cheese
¼ tsp dried oregano
1 Tbsp freshly squeezed lemon juice


Preheat oven to 425 degrees. Cover a baking sheet with foil. If Air Frying, no pre heat is needed.

Peel shrimp, leaving tails intact. Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.

Combine shrimp, wine, olive oil, salt, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a bowl; toss to coat shrimp evenly. Let stand at room temperature for at least 10 minutes.

Meanwhile, heat a large pan to medium-low and melt 2 tablespoons butter, add 1 tablespoon garlic, sauté until fragrant (about 2 minutes). Add panko, Parmesan cheese, and the remaining 1 tablespoon parsley, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper and dried oregano. Stir until well blended. Remove from heat and set aside.

Remove shrimp from marinade and place, cut side up, about 2 inches apart on a baking sheet. Top each shrimp with about 2 teaspoons panko mixture, pressing lightly to adhere.

I prefer baking in an Air Fryer at 450 degrees for 8 to 10 minutes or you can bake in a preheated oven until shrimp are cooked through, 8 to 10 minutes. Without opening oven, switch oven to broil. Broil until the topping is golden brown and crispy, 1 to 2 minutes.

Transfer shrimp to a platter. Stir together lemon juice, remaining 1 tablespoon melted butter and any juices from the baking sheet in a small bowl, stir to combine: drizzle evenly over shrimp on platter and garnish with parsley.

I served it over pasta with fresh tomato sauce.

Yields – 4 Servings