Shrimp Oreganato is a delicious Italian-inspired seafood dish. It features juicy, sauteed shrimp that's been basted with a flavorful mixture of garlic, oregano, and escarole. This light and tasty recipe is perfect as an appetizer or main dish, especially for seafood enthusiasts who enjoy delicate flavors.
❤️ Why you'll love Weight Watchers Shrimp Oreganto
- This dish is delightfully light but satisfying, making it an excellent choice for those watching points
- The succulent shrimp and delicate blend of herbs create an explosion of flavors with every bite.
- This recipe is quick and easy to prepare, perfect for an easy weeknight meal or special occasions.
- Shrimp is a great source of protein and contains essential nutrients like iodine.
- This is a versatile dish that can be served with a side of pasta, salad, or enjoyed on its own.
Some people add regular breadcrumbs or panko breadcrumbs, to the top of sheet pan shrimp oreganata. The seasoned breadcrumbs add a crunch to the dish. I am skipping them because it adds extra points that are not needed for the delicious Italian flavors.
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Cannellini beans
- Fresh Garlic
- Smoked paprika
- Dry oregano
- Sea salt and black pepper
- Large or Jumbo Shrimp
- Escarole
- Fresh lime or lemon juice
- Freshly grated Parmesan cheese
- Non stick extra virgin olive oil cooking spray
🍳 How to Make Shrimp Oreganata Recipe
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Season the Beans: Drain the cannellini beans, saving a portion of the liquid, and add it to a medium to large bowl. Add the minced garlic, smoked paprika and oregano. Season with salt and pepper. Stir it all together.
Cook the Shrimp: Spray the large skillet with cooking spray. Add the shrimp, in a single layer,. Season with salt and pepper. Sauté the shrimp until it is opaque, about 3-4 minutes. Make sure to not overcook the shrimp. Medium shrimp or smaller shrimp will take less cooking time. Transfer the cooked shrimp onto a plate. Keep warm.
Cook the Escarole: Spray the pan again. Add the chopped escarole to the skillet. Season with salt and pepper and saute until it starts to wilt. Add the cannellini bean mixture and the liquid to the pan. Continue cooking until the beans are heated. Remove from the heat and add the fresh lime juice.
To Serve: Divide the bean and escarole mixture among the plates and top with shrimp. Add fresh parmesan cheese on top of the shrimp if desired.
Hint: Make sure to wash and dry the escarole leaves thoroughly before chopping. Lay them on paper towels for easy drying.
🥄 Variations to Shrimp Oreganato
Swap the Greens: While escarole lends a unique flavor to this dish, feel free to substitute other leafy greens like spinach, kale, or swiss chard.
Add More Spice: For extra heat, add a pinch of red pepper flakes or cayenne pepper to the bean mixture.
Cheese Alternatives: If Parmesan cheese isn't to your liking, try garnishing the dish with pecorino romano cheese, crumbled feta or goat cheese for a tangy twist.
🍽️ What to Serve With This Delicious Dish
This dish is wonderfully versatile and pairs well with a variety of sides. Here are some suggestions:
- Crisp, Crusty Bread: A loaf of freshly baked bread would be perfect for sopping up the flavorful juices from the bean mixture. Another idea is to make the bread into garlic bread.
- Angel hair pasta: Toss the pasta with a bit of olive oil and fresh herbs like parsley or basil for a light and delicious side.
- Quinoa Salad: A light, refreshing quinoa salad with a lemon vinaigrette would complement the flavors of this dish beautifully.
- Roasted Vegetables: Try roasting some vegetables such as zucchini, bell peppers, or asparagus for a healthy and colorful side.
- Dry White Wine: A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio pairs excellently with seafood, making it a great choice to serve with this shrimp dish.
🍶 Storing Shrimp Oreganato
Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Freezing: You can freeze this dish, but it is best to do so without the shrimp as they may become tough when reheating. Prepare and freeze the bean and escarole mixture separately, then thaw and add cooked shrimp before serving.
Meal Prep: This dish is also great for meal prepping as it can be easily reheated for a quick and delicious lunch or dinner. Keep the shrimp separate from the bean mixture to prevent them from overcooking during reheating.
Reheat: If reheating in the microwave, cover with a damp paper towel to prevent the dish from drying out. To reheat on the stovetop, add a splash of water or broth to prevent sticking. Heat until warmed through.
💭Top Tips for Shrimp Oreganato
- To save time, use canned beans instead of dried. Just be sure to drain and rinse them well before adding them to the dish.
- For a vegetarian option, omit the shrimp and add in some sliced mushrooms for added flavor and texture.
- Experiment with different types of beans such as chickpeas or black beans to change up the flavors in this dish.
❔FAQs
Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp for this dish. Just be sure to thaw and drain them before adding them to the pan.
How do I know when the shrimp is cooked?
Shrimp will turn pink and opaque when fully cooked. Cook for about 2-3 minutes on each side, depending on the size of the shrimp.
Can I make Shrimp Oreganato ahead of time?
Yes, you can prepare the bean and escarole mixture ahead of time and store it in the refrigerator for up to 3 days. Just add cooked shrimp before serving.
How Many WW Points in Shrimp Oreganato
This recipe for Shrimp Oreganato comes in at 0 points. The point counter does not include the fresh parm that is sprinkled over top because this is an optional ingredient.
This is a direct link to the recipe in the WW recipe builder app. You can see the recipe as well as add it to your daily food tracker. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.
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Shrimp Oreganato
Ingredients
- 15 oz. can cannellini beans drained and rinsed (¼ c. liquid reserved)
- 2-3 large cloves garlic finely minced
- ½ tsp smoked paprika
- 1 tsp dried oregano
- Sea salt and black pepper to taste
- 1¼ lbs. large shrimp peeled and deveined
- 1 head escarole rinsed thoroughly and roughly chopped
- 1½ Tbsp fresh lime juice
- Optional to serve: Freshly grated Parmesan cheese
- non stick cooking spray
Instructions
- 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, stirring continually, until the shrimp is opaque, approximately 3-4 minutes. 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, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.
- Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, approximately 2 minutes. 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!
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