Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/2 cup (60g) dry breadcrumbs
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) dry white wine
  • 4 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (12g) fresh oregano, chopped
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the shrimp dry with paper towels.
  3. In a large bowl, combine breadcrumbs, olive oil, white wine, minced garlic, parsley, oregano, lemon juice, lemon zest, and red pepper flakes (if using). Season with salt and pepper.
  4. Add the shrimp to the bowl and toss to coat evenly with the breadcrumb mixture.
  5. Spread the shrimp in a single layer in the prepared baking dish. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the breadcrumb topping is golden brown.
  6. Garnish with fresh parsley and serve immediately with lemon wedges.