Chris’s Shrimp Oreganata – Easy Garlic & Breadcrumb Baked Shrimp

This is one of those simple but bold shrimp dishes I like to throw together when I’ve got fresh shrimp and want something that punches hard with flavor. No wine, no fuss — just clean, garlic-forward shrimp with crunchy breadcrumb topping, a kick of heat, and a splash of lemon to finish. I used 2 lbs of 16/20 shrimp for this one, and it fed the crew perfectly.

Ingredients

• 2 lbs fresh 16/20 shrimp, peeled, deveined, and butterflied (tails on)
• 3 tablespoons good extra virgin olive oil (plus more for drizzling)
• 2 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes (or more if you like heat)
• Salt and freshly ground black pepper to taste
• Panko Italian-style breadcrumbs (about 1/2 to 2/3 cup, enough to coat generously)
• Fresh lemon zest (from 1 lemon)
• Optional: chopped fresh parsley or lemon wedges for serving

Instructions

1. Preheat your oven to 450°F.
2. Prep your shrimp: peel, devein, and butterfly them, leaving the tails on.
3. In a mixing bowl, combine chopped garlic, red pepper flakes, salt, pepper, breadcrumbs, and lemon zest. Stir in 2 tablespoons of olive oil to moisten the mixture.
4. Place the shrimp on a baking sheet, cut side up, and spoon the breadcrumb mixture on top of each one.
5. Drizzle everything lightly with more olive oil.
6. Bake for 8–10 minutes, until the shrimp are pink and cooked through.
7. Broil on high for 1–2 minutes to get the breadcrumb topping nice and golden.
8. Finish with a squeeze of fresh lemon juice right before serving. Enjoy!