Oven-Roasted Shrimp Oreganata with Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden, garlicky shrimp butterflied and roasted under a Parmesan-oregano breadcrumb crust in a bright lemon-white-wine sauce. A restaurant-worthy main that delivers big flavor from a single baking dish in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb (455g) extra-large raw shrimp, (peeled, tails left on)
- 4 Tbsp (60ml) extra virgin olive oil, ( divided)
- 2 Tbsp (28g) unsalted butter
- 2 garlic cloves, (peeled and finely chopped)
- ⅔ cup (70g) plain breadcrumbs
- ⅓ cup (35g) Parmigiano Reggiano, (freshly grated)
- 2 tsp lemon zest, (from 1 medium lemon, lemon cut into wedges for serving)
- 2 tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ cup (60ml) dry white wine (or broth)
- Kosher salt
- Fresh chopped parsley, (for serving)
- Flaky sea salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1425mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 243mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.