This Shrimp Oreganata Recipe is an Italian-American seafood dish consisting of shrimp, garlic, oregano, and served on a bed of cannellini beans and escarole. The beauty of this dish is that it looks fancy and sophisticated but in reality, it is a simple and very tasty 25-minute recipe!
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The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
Shrimp Oreganata is a tasty seafood recipe that you simply must try – especially if you love Italian flavors!
Traditionally, the shrimp are coated with a breadcrumb layer and baked in the oven, but to make this dish gluten-free, we’ve skipped this and just seasoned the shrimp and cooked in a pan on the stove.
As an alternative side to pasta or rice, this shrimp oreganata is served with cannellini beans and escarole (a leafy green vegetable and member of the chicory family along with frisée and endive).
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Large Shrimp.
- Fresh Produce – Garlic, Limes, Escarole.
- Dairy – Parmesan Cheese.
- Canned Cannellini Beans
- Smoked Paprika
- Dried Oregano
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Shrimp
One of the hero ingredients in this dish is shrimp, so here are some more recipes using the same:
- Roasted Shrimp & Broccoli Penne Pasta
- Shrimp Fajita Bowls with Cilantro-Lime Rice
- Garlic Parmesan Shrimp with Roasted Garlic Dip – Perfect for Sharing!
More Italian Recipes
Looking for more Italian-inspired dishes to make? Check these recipes out next:
- Colorful & Creamy Italian Risotto Primavera Recipe
- Italian Meatball Soup Recipe
- One-Pan Chicken Cacciatore – Italian Hunter’s Stew
How Do I Make Shrimp Oreganata?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1 (15-oz/400g) can cannellini beans, drained and rinsed (¼ cup liquid reserved)
- 2-3 large cloves garlic, finely minced
- 3 Tbsp extra virgin olive oil, divided
- ½ tsp smoked paprika
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
- 1¼ lbs (560g) large shrimp, peeled and deveined
- 1 large head escarole, rinsed thoroughly and roughly chopped
- 1½ Tbsp fresh lime juice
- Freshly grated Parmesan cheese, to serve, optional
- Add drained cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and black pepper, if desired. Sauté for 3-4 minutes,, stirring continually, until the shrimp is opaque. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve. Set aside.
- Add the remaining tablespoon of olive oil and chopped escarole to the same skillet. Season with salt and black pepper, to taste, and sauté for 2-3 minutes, stirring frequently, until the escarole starts to wilt.
- Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking for approximately 2 minutes, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted. Remove from heat and stir in fresh lime juice.
- To serve, divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp. Top with freshly grated Parmesan cheese, if desired. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 300mgSodium: 1768mgCarbohydrates: 32gFiber: 8gSugar: 1gProtein: 44g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Garlic Parmesan Shrimp with Roasted Garlic Dip
- Soup: Italian Meatball Soup Recipe
- Salad: Roasted Fennel and Grapefruit Salad with Citrus Vinaigrette
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
- Dessert: Tiramisu – With A Twist!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.