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The Hirshon Gamberi Oreganata – Italian-Style Baked Shrimp

  • Total Time: 0 hours


Units Scale
  • Heavily-Salted Water
  • ***
  • 1/3 cup fine dry bread crumbs
  • 1/2 teaspoon Jane’s Krazy Salt or some form of herbed salt
  • 1 large garlic clove, very finely chopped (about 1 teaspoon)
  • 1 teaspoon dried oregano
  • 1 teaspoon grated zest of lemon
  • 1 teaspoon dried basil
  • 1/4 teaspoon hot paprika
  • 1 tablespoon extra-virgin olive oil
  • 1 pound cleaned large or jumbo shrimp (20 to 24 to the pound)
  • Lemon wedges


  1. Soak the peeled shrimp in heavily-salted water for 30 minutes to make them crunchy when cooked – drain and rinse.
  2. Place a rack on the top rung of the oven. Preheat the oven to 400° F.
  3. Combine the bread crumbs, salt, garlic, oregano, basil, lemon rind, paprika, and olive oil in a large mixing bowl. Stir well.
  4. Add the shrimp to the bowl and toss until all the shrimp are coated with crumbs.
  5. Arrange the shrimp in a single layer in a 10-inch baking pan or on a baking sheet. Sprinkle with the remaining crumbs.
  6. Bake for 12 to 14 minutes, until the shrimp are cooked through.
  7. Serve immediately with lemon wedges.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes