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Shrimp Oreganata

 Shrimp Oreganata
Use crumb mixture as a crunchy topping on tilapia or flounder fillets. To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through.
6 ServingsPrep: 10 min. Bake: 12 min.


  • 2 cups (4 ounces) French's® Original French Fried Onions
  • 4 teaspoons lemon juice
  • 3/4 teaspoon dried oregano
  • 3 garlic cloves, minced
  • 1-1/2 pounds uncooked jumbo shrimp, peeled and butterflied
  • 2 tablespoons butter, melted


  • Place onions in a resealable plastic bag. Seal bag and crush onions
  • with hands or a rolling pin. Add lemon juice oregano and garlic;
  • toss to combine.
  • Arrange shrimp in a greased baking dish. Spoon about 1 rounded
  • teaspoon crumb mixture into each butterflied shrimp. Drizzle with
  • butter. Bake, uncovered, at 400° for 12 minutes or until shrimp
  • turn pink. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.