shrimp Archives - The Mediterranean Dish

Shrimp Linguine

Domenica Marchetti — Mon, 23 Feb 2026 21:03:17 +0000

Master the perfect Shrimp Linguine with this easy, dairy-free recipe. Learn the chef’s secret to a silky, lemon-garlic sauce using olive oil and reserved pasta water, plus a little kick from chili flakes. Ready in 40 minutes!

Photo Credits: Kathrine Irwin

Why You’ll Love This Recipe

The foundation for the sauce is olive oil, which makes this version dairy-free and low in saturated fats.
Chef’s Trick: The starch in the reserved pasta water acts as an emulsifier, binding the olive oil and clam juice into a silky sauce that clings to the linguine. No need for heavy cream or butter.
For perfect shrimp every time, cook just until they turn pink and curl like the letter “C.”

There’s a reason Shrimp linguine has become a classic: juicy shrimp and silky linguine are a match made in heaven.

In this version, large, juicy shrimp are cooked in a flavorful sauce of olive oil, garlic, lemon, red pepper flakes, and white wine, similar to Shrimp Scampi but with clam juice or Chicken Broth replacing the butter for an extra flavor boost.

The word linguine translates to “little tongues,” a reference to the noodle’s flat shape, which beautifully soaks up the lemon garlic sauce, and the shrimp contributes a lively splash of color, affordable protein, and a delicate sweetness.

Serve this savory Shrimp Linguine recipe with Roasted Broccoli with Lemon and crisp white wine, and instantly transport yourself and your guests or family to the Mediterranean seaside for dinner.

Shrimp Linguine Ingredients

Just a few simple ingredients combine to make this stellar pasta dish. As with all Italian dishes, quality matters, so be sure to buy your seafood from a reputable source.

Shrimp: Opt for large shrimp (not jumbo) in their shell.
Extra-virgin olive oil: Choose a good Italian olive oil that is fresh, with rich, buttery notes, like our Nocellara.
Aromatics: Garlic, sliced paper-thin, and a pinch of red pepper flakes, add lots of zing to this dish. I typically use just one or two cloves of garlic in my pasta dishes, but for this one, I upped the quantity to four. It sounds like too much, but really it’s just enough.
Dry white wine: An inexpensive but good wine is what you want for this dish. Pinot Grigio, Soave, or Pecorino are all excellent choices.
Broth: To help create a brothy sauce in which to cook the shrimp, I add either bottled clam juice, seafood stock, or chicken broth, depending on what I have in my pantry. You can make your own broth with our Homemade Chicken Stock recipe, or use a high-quality store-bought variety.
Lemon juice and zest: A good squeeze of lemon juice, plus some finely grated zest, contributes bright tangy notes to the pan sauce.
Parsley: A shower of finely chopped flat-leaf parsley stirred in at the end of cooking and sprinkled on top brings a splash of color and herby zest to complete the recipe.

How to Make Shrimp Linguine

This shrimp linguine recipe could not be simpler. The most challenging task is cleaning and deveining the shrimp, and even that is a quick chore if you’ve got a shrimp peeler handy.

Peel and Devein the Shrimp

If you’re using frozen shrimp: thaw. Remove as many shrimp as you plan to cook (18-24) and put them in a zip-top bag. Seal the bag well, then place the bag in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag of shrimp to keep it submerged. Let sit for about 30 minutes, until thawed.
Peel the shrimp: If the head is attached, just twist and pull it off. I’ve used a shrimp peeler for years, but if you’re working with your hands, pull off the small legs from the bottom of the shrimp. Hold the shrimp by the tail and use your fingers to crack open and peel away the shell starting at the head end. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.) You can also use kitchen shears or a small paring knife to cut the peel away from the shrimp flesh.
Devein the shrimp: If there is a black vein running along the back of the shrimp that the peeler has not removed, use your fingers or the tip of a paring knife to pull it out, and discard it. Transfer the shrimp to a clean plate or bowl as you clean them and discard the shells.

Cook the Pasta and Make the Pan Sauce

Put a pot of water on to boil: Fill a large pot with enough water to submerge the pasta.
Get the sauce going: Pour 3 tablespoons extra virgin olive oil into a cold skillet large enough to hold the cooked linguine. Slice four cloves of garlic paper-thin (Goodfellas-style); or, if you prefer an even stronger garlicky flavor, chop the cloves to a fine mince. Add the garlic to the skillet and set the heat to medium-low to soften the garlic for 2 to 3 minutes. Stir in 1/2 teaspoon red pepper flakes.
Add liquids to the pan: Raise the heat to medium-high and pour in 1/2 cup dry wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then, pour in about 3/4 cup clam juice, seafood stock, or chicken broth, and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with a generous pinch of salt and continue to simmer, stirring for another minute.
Boil the pasta: Season the boiling water with salt, then drop in 16 ounces of linguine pasta. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Reserve about 1 cup of the water, then drain.
Cook the shrimp and finish the pan sauce while the pasta cooks: Add the shrimp to the liquid in the skillet and poach over medium heat for 2 minutes per side. Add the zest of one small lemon and 2 to 4 tablespoons lemon juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout. Transfer the shrimp to a bowl and cover to keep warm.
Make a pan sauce. Raise the heat in the skillet to medium-high and simmer until the juices have reduced and thickened slightly. The sauce should still be brothy.

Finish and Serve

Dress the pasta in the sauce. Transfer the slightly undercooked linguine to the skillet using tongs or a pasta fork. Swirl the pasta around in the sauce and cook until the noodles are al dente and have absorbed most, but not all, of the sauce. The sauce will have thickened by this point, so add another 1/4 cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of chopped parsley leaves and stir to combine.
Serve. Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, if you’d like to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.

Ingredient Spotlight

Large shrimp is my preferred size for pasta, rather than jumbo or colossal. They provide the best balance between seafood and noodles and they are a high-protein, low-calorie option. A 3-ounce portion of shrimp has about 20 grams of protein and only 100 calories. If you can, look for:

Fresh shrimp still in their shells rather than shrimp that have already been peeled and deveined. The shell preserves the shrimp’s moisture and freshness.
Choose wild or sustainably farmed shrimp for the best quality. You can use frozen shrimp for this recipe, but, again, look for high-quality wild or sustainably farmed.
Can I Use Frozen Shrimp? Absolutely! Most fresh shrimp at the counter were previously frozen. To thaw place shrimp in a plastic bag and submerge in a bowl of cold water. Avoid thawing in the microwave or with warm water, as this can make the shrimp rubbery before they even hit the pan.
Understanding shrimp sizes: You will see a number when it comes to buying fish: 21/25. It means there are 21-25 shrimp per pound. The smaller the shrimp, the more shrimp per pound. The larger the shrimp, the fewer shrimp per pound. In this recipe, I use large shrimp—about 18-24 per pound.
- READ MORE: Guide to Buying and Cooking Shrimp

Recipe Variations

Just because garlicky shrimp and linguine are a classic combination doesn’t mean you can’t play around with the recipe! Here are some ways to mix it up.

Add cherry tomatoes: Stir a cup of halved cherry tomatoes into the olive oil and garlic after the garlic has softened. Let them cook for about 5 minutes over medium heat until they are somewhat softened. Use a slotted spoon or skimmer to transfer them to a plate and cover to keep warm while you finish cooking the pasta and shrimp. Right before serving, return the tomatoes to the skillet and toss with the cooked pasta and sauce.
Skip the wine: If you prefer not to add wine, leave it out and substitute a little more chicken broth or seafood stock, and lemon juice. You can also use a little more of the pasta cooking water if necessary to loosen the sauce.
Add breadcrumbs. Toss about 1/2 cup of breadcrumbs with a drizzle of olive oil and fry in a small skillet until crisp. Sprinkle breadcrumbs on top of each serving.

What’s the Difference Between Shrimp Linguine and Shrimp Scampi?

It’s easy to confuse the two dishes. While both feature garlic and lemon, shrimp scampi tends to rely on butter for its sauce. My shrimp linguine recipe follows a Mediterranean approach, using a base of heart-healthy olive oil, and clam juice for a lighter, more vibrant finish that highlights the natural sweetness of the shrimp.

What to Serve with Shrimp Linguine

Shrimp and broccoli are always a good combination, so I like to serve this Shrimp Linguine recipe with a side of Roasted Broccoli with Lemon.

A crunchy Lemony Fennel Salad with Shaved Parmesan and Walnuts would also be delicious. If you’re in the mood for dessert but want to keep it light, try this fresh and colorful Citrus Salad with Honey and Vanilla.

Shrimp Linguine

This favorite pasta classic combines plump, garlicky shrimp with silky linguine. It comes together quickly and makes an impression, whether you’re serving it to your family or to dinner guests.

Course Main Course

Cuisine Italian

Diet Low Lactose

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 416.2kcal

Author Domenica Marchetti

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced paper-thin (or finely minced for a stronger flavor)
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 cup dry white wine, such as Pinot Grigio, Soave, or Pecorino
3/4 to 1 cup bottled clam juice, seafood stock, or chicken broth
Zest of 1 small lemon, plus 2 to 4 tablespoons freshly squeezed juice (from 2-3 lemons)
18 to 24 large shrimp, peeled and deveined (about 1 pound)
1 pound linguine
3 tablespoons finely chopped fresh flat-leaf parsley

Instructions

Put the pasta water on to boil. Fill a large pot with water and set it over high heat. Bring to a boil, then add 2 teaspoons salt.
Meanwhile, start the sauce. In a large, wide skillet, add the olive oil and garlic. Set over medium-low heat and cook, stirring, until the garlic is softened and aromatic, about 3 minutes. Stir in the red pepper flakes.
Add the liquid. Raise the heat to medium-high and pour in the wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then pour in 3/4 cup of clam juice or broth and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with 1/2 teaspoon salt and continue to simmer, stirring for another minute.
Cook the pasta. Add the pasta to the boiling salted water. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Save a cup’s worth of the pasta’s cooking water before draining.
Meanwhile, cook the shrimp and finish the pan sauce. While the pasta cooks, add the shrimp to the skillet with the broth and poach over medium heat for 2 minutes per side. Add the lemon zest and juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout.
Make a pan sauce. Transfer the shrimp to a bowl and cover to keep warm. Raise the heat in the skillet to medium-high and simmer another minute or two until the juices have reduced and thickened slightly. The sauce should still be brothy—the pasta will finish cooking in it.
Dress the pasta in the sauce: Transfer the slightly undercooked linguine to the skillet and, using tongs or a pasta fork, swirl the pasta around in the sauce and cook for 3 to 4 minutes, or until the noodles are al dente and thoroughly coated with sauce. The sauce will have thickened by this point, so add another 1/4 cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of the parsley and toss to incorporate.
Serve: Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.

Notes

If you’re using frozen shrimp: Remove as many shrimp as you plan to cook and put them in a zip-top bag. Seal the bag well, then place in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag to keep it submerged. Let sit for about 30 minutes, until thawed.
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20-Minute Honey Garlic Shrimp

Omayah Atassi — Mon, 19 Jan 2026 05:10:00 +0000

You can have this Syrian Honey Garlic Shrimp on your table in under 20 minutes, but it tastes like it took much longer. If you’re looking for a quick, healthy recipe that doesn’t skimp on flavor, this one’s for you.

Photo Credits: Omayah Atassi

Why This Honey Garlic Shrimp Recipe Works

It’s full of flavor: The spices were inspired by a recipe called Sayadieh, a roasted white fish and rice dish, common in Syrian homes like mine. They go perfectly with honey and garlic.
It’s fast: Shrimp already cook quickly, and even adding spices, a sauce, and time to marinate, this one only takes about 20 minutes max.
Affordable: Shrimp is a high-protein, low cost seafood option that is available almost everywhere.

Shrimp is my go-to when I want something fast but satisfying; it takes just minutes to cook and soaks up whatever flavors I throw at it. I had the idea to season it with a warm spice mix that’s typically used in Syrian seafood recipes, then marinate it briefly in a sweet and savory sauce with honey, garlic, lemon, and olive oil.

This isn’t a traditional Syrian dish, but the flavor profile will feel right at home if you grew up with the cuisine. The combination of flavors turns out to be a simple shrimp dinner worth repeating. It’s warm, zippy, and bold, and the sauce thickens into a glossy, sweet-savory glaze that clings to each shrimp.

Key Ingredients

Shrimp: I use large shrimp (26–40 per pound), already peeled and deveined. Fresh or frozen shrimp both work. If using frozen, make sure they’re fully thawed. You can leave the tails on or take them off, whatever you prefer.
Spices: The combination of ground cumin, coriander, and Aleppo pepper (or substitute paprika or crushed red pepper) is the seasoning for these honey garlic shrimp. I got the idea to use this spice mix because it’s very similar to what my family uses for Sayadieh, a roasted white fish and rice dish. Marinating the shrimp in the spices and sauce ensures the flavors are fully absorbed.
Garlic: There’s no substitute for pungent fresh garlic here. Smash and mince it so its flavor disperses throughout the dish.
Honey: Use a delicate, all-natural honey. I tested this recipe using organic orange blossom honey. This brings out the natural sweetness of shrimp, balances the warm spices and punchy garlic, and helps the sauce glaze the shrimp beautifully.

How to Make Honey Garlic Shrimp

Season the Shrimp. In a bowl, toss 1 1/4 pound large (26 to 40 per pound) peeled and deveined shrimp with 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon Aleppo pepper, and a good pinch of salt.
Make the Sauce. In a small bowl, whisk together 2 minced garlic cloves, 3 tablespoons lemon juice, 1/4 cup honey, and 1 tablespoon extra virgin olive oil.
Marinate the shrimp. Add about 3 tablespoons of the sauce to the seasoned shrimp and toss to coat. Let marinate at room temperature for 15 minutes, or refrigerate for up to 12 hours for deeper flavor.
Cook the Shrimp. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook without moving for about 45 seconds, until pink on one side.
Flip and add the sauce. Flip the shrimp, pour in the rest of the sauce, and toss to coat. Cook for 1 to 2 more minutes until the sauce thickens slightly into a glaze and the shrimp are just opaque and curled into a “C” shape.
Finish and serve. Remove from heat and sprinkle with chopped fresh cilantro and parsley. Serve immediately.

Tips for Cooking Shrimp

Don’t walk away! Shrimp cook quickly and go from perfect to rubbery fast.
Flip them when they turn pink on one side.
Watch for the thickest part to turn opaque; they’ll finish cooking off the heat.
Aim for a gentle “C” shape — if they curl into tight “O”s, they’re likely overcooked.
The texture should be firm but still tender, never chewy.

Make it a Meal

Round out this healthy shrimp dinner with vibrant, flavor-packed sides and drinks that make it feel like a meal by the sea.

A warm Wilted Spinach Salad adds freshness and a savory-sweet bite thanks to creamy white beans, pickled onions, and a tangy vinaigrette. Serve next to quick cooking bulgur or quinoa if you’re gluten-free.
Serve it alongside a Mediterranean Vegetable Medley, a colorful mix of zucchini, peppers, and mushrooms roasted until tender and caramelized.
For drinks, keep things refreshing with a tall glass of Mint Lemonade, or go festive with a bubbly Limoncello Spritz for a citrusy nod to the dish’s bright flavors.

Honey Garlic Shrimp

This honey garlic shrimp is packed with sweet, savory, zippy flavor. A glossy honey-lemon glaze and warm spices make it a weeknight favorite.

Course Entree or Side Dish, Fish and Seafood

Cuisine Mediterranean/Middle Eastern

Diet Gluten Free

Prep Time 5

Cook Time 3

Marinating Time 12

Total Time 20

Servings

Calories 236.3kcal

Author Omayah Atassi

Ingredients

For the Shrimp

1 1/4 pound large shrimp (26–40 per pound), peeled and deveined (tail on or off)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Aleppo pepper or substitute paprika or crushed red pepper
Salt
1 tablespoon extra virgin olive oil
Fresh parsley, chopped (optional)
Fresh cilantro, chopped (optional)

For the Honey-Garlic Sauce

4 garlic cloves, minced
3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 cup honey
1 tablespoon extra virgin olive oil

Instructions

Season the shrimp. In a bowl, toss the shrimp with cumin, coriander, Aleppo pepper, and a good pinch of salt.
Make the Honey-Garlic Sauce. In a small bowl, whisk together the garlic, lemon juice, honey, and olive oil.
Marinate the shrimp. Add about 3 tablespoons of the sauce to the seasoned shrimp and toss to coat. Let marinate at room temperature for 15 minutes, or refrigerate for up to 12 hours for deeper flavor.
Cook the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook without moving for about 45 seconds, until pink on one side.
Flip and add the sauce. Flip the shrimp, pour in the rest of the sauce, and toss to coat. Cook for 1 to 2 more minutes until the sauce thickens slightly into a glaze and the shrimp are just opaque and curled into a “C” shape.
Finish and serve. Remove from heat and sprinkle with chopped cilantro and parsley. Serve immediately.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and spices used in this recipe.

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Shrimp Oreganata

Sara May — Mon, 22 Dec 2025 13:00:00 +0000

This lighter Mediterranean Diet-friendly version of Shrimp Oreganata contains no butter or cheese, letting the shrimp shine.

Photo Credits: Ali Redmond

Shrimp Oreganata is My Go-To Party Recipe

Big flavor, minimal effort: A handful of pantry ingredients transforms shrimp into a garlicky, golden appetizer in 30 minutes.
Perfect for entertaining: It bakes in one dish, smells incredible, and cooks quickly!
A lighter take on a classic: All the savory Italian-American oreganata flavor, but dairy-free and Mediterranean-diet friendly.

Shrimp Oreganata, juicy shrimp baked in a garlic white wine sauce and topped with seasoned breadcrumbs, is a perfect start to a dinner party, or can be bulked out to make a meal by tossing the baked shrimp with pasta.

Traditional oreganata recipes are often laden with butter and cheese, but in this dairy-free version, we let the freshness of the ingredients really shine. Although it only bakes for a short time, you will be amazed by how quickly it fills your house with good, garlicky smells!

How to Make Shrimp Oreganata

Get ready. Preheat the oven to 425°F.
Make the oreganata. In a large bowl, stir together 1/2 cup breadcrumbs, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper and 1/4 teaspoon red pepper flakes. Using a microplane, grate 1 garlic clove ans the zest of 1 lemon into the bread crumb mixture. Drizzle with 1 tablespoon olive oil and stir together until fully combined. The final product should be a little clumpy, with the texture of wet sand.
Season the shrimp. In a large bowl, combine 2 pounds peeled (with tails left on) and deveined 16/20 shrimp, 3 cloves roughly chopped garlic, 1 1/2 teaspoons kosher salt, 2 tablespoons olive oil, 1/4 cup dry white wine, and 2 tablespoons minced parsley.
Assemble the dish. In an 8” cake pan, casserole dish or oven-proof skillet, arrange shrimp around the edges of the pan so their tails point up. Fill the middle of the pan with the remaining shrimp, packing them in as snugly as you can into a single, even layer. Pour the remaining wine and garlic liquid from the bowl over the shrimp.
Add the oreganata. Top the shrimp mixture evenly with oreganata then drizzle 2 teaspoons of olive oil over the oreganata.
Bake the shrimp. Bake, rotating the pan once in the middle of baking, until the shrimp are opaque (be sure to peek under the oreganata mixture at a shrimp in the middle of the pan to make sure they’re all cooked through) and the oreganata topping is slightly browned, about 12 to 15 minutes.
Finish and serve. Squeeze lemon wedges over the dish and sprinkle the remaining 2 tablespoons of minced parsley on top. Serve immediately with crusty bread on the side for dipping.

What is Oreganata?

Oreganata (sometimes called oreganato) is a flavored breadcrumb topping used in many Italian-American dishes, such as Baked Clams Oreganata or these Utica Greens. Typically, a mixture of breadcrumbs, dried oregano, and cheese, in this recipe, I’ve left out the cheese because the shrimp simply don’t need it! Dried oregano is the key seasoning for this recipe, so make sure yours has a good, strong aroma!

READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
TRY IT: Fragrant Greek Oregano, grown and harvested in Greece

Make it Your Own

With a minimal ingredient list and a speedy prep time, this recipe is a template for you to experiment.

Make It A Meal: Serve alongside homemade pasta like spaghetti or fettuccine.
Make It Gluten-Free: Substitute in gluten-free fine or panko-style breadcrumbs.
Spice It Up! Increase the red pepper flakes from 1/4 teaspoon to 1/2 teaspoon. For even more spice, stir in 1 teaspoon of chopped Calabrian chile paste into the shrimp mixture before baking.
Switch Up The Protein: Substitute scallops, halibut, or try using a chicken breast cut into 1-inch pieces. If using a different protein, you may have to increase the time in the oven. Make sure you’re checking the internal temperature before serving to ensure it is fully cooked through.
Herb Swap: Try substituting parsley with fresh tarragon to give this dish a bit of a French flair. A combination of fresh sage and thyme will lend this dish a winter holiday flavor profile, while using fresh dill will give it more of a summery vibe. Basil can be used for a garnish in place of the fresh parsley, but it tends to wilt and get a little slimy in the oven so I would leave it out of the baked portion of the recipe.
Make It Alcohol-Free: Swap out the wine for chicken stock or seafood stock. If going with this option, I would use 2 tablespoons of stock and 2 tablespoons of lemon juice in place of the white wine.

Perfect Pairings

After an appetizer round of Shrimp Oreganata, finish strong by serving a show-stopping Skillet Lasagna as your entree.
Create your very own Feast of the Seven Fishes, add Italian Seafood Salad, Mussels Marinara, and Easy Baked Fish with Garlic and Basil!
Use the remainder of that bottle of white wine in our White Sangria to serve alongside.

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Shrimp Oreganata

Juicy shrimp are combined with a fragrant white wine sauce and topped with seasoned breadcrumbs before baking, then showered with fresh herbs and a squeeze of lemon to serve. This dish is a snap to assemble and makes your whole house smell incredible as it bakes!

Course Appetizer, Fish and Seafood, Seafood

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings as an appetizer

Calories 361.1kcal

Author Sara May

Ingredients

2 pounds 16/20 raw shrimp, peeled (but with tails attached) and deveined
3 garlic cloves, roughly chopped
1 1/2 teaspoons kosher salt
2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
1/4 cup dry white wine
1/4 cup minced flat leaf parsley, divided
Lemon wedges, to serve
Crusty bread, to serve (optional)

Oreganata:

1/2 cup breadcrumbs
2 teaspoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes (optional)
1 clove garlic, grated or minced
1 tablespoon lemon zest
1 tablespoon extra virgin olive oil

Instructions

Get ready. Preheat the oven to 425°F.
Make the oreganata. In a large bowl, stir together the breadcrumbs, dried oregano, salt, black pepper and red pepper flakes (if using). Add garlic and zest lemon. Drizzle the mixture with olive oil and, using your hands, mix until fully combined. The final product should be a little clumpy, with the texture of wet sand.
Season the shrimp. In a large bowl, toss shrimp with chopped garlic, kosher salt, 2 tablespoons olive oil, white wine and 2 tablespoons minced parsley.
Assemble the dish. In an 8” cake pan, casserole dish, or oven-proof skillet, arrange shrimp around the edges of the pan so that their tails point up. Fill the middle of the pan with the remaining shrimp, packing them in as snugly as you can. A little overlap is okay, but aim for a single, even layer of shrimp in the pan. Pour the remaining wine and garlic liquid from the bowl over the shrimp.
Add the oreganata. Top the shrimp mixture evenly with oreganata. Drizzle remaining 2 teaspoons of olive oil over the oreganata.
Bake the shrimp. Bake, rotating the pan once in the middle of baking, until the shrimp are opaque (be sure to peek under the oreganata mixture at a shrimp in the middle of the pan to make sure they’re all cooked through) and the oreganata topping is slightly browned, about 12 to 15 minutes.
Finish and serve. Squeeze lemon wedges over the dish and sprinkle the remaining 2 tablespoons of minced parsley on top. Serve immediately with crusty bread on the side for dipping.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe
You can substitute smaller or larger shrimp in this recipe, but adjust the cooking time accordingly. Smaller shrimp will need less time, larger shrimp will need more.

Nutrition

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Egyptian Shrimp Fritters (Shrimp Kofta)

Suzy Karadsheh — Mon, 27 Oct 2025 12:00:00 +0000

These Egyptian shrimp fritters, or shrimp kofta, are seasoned with fresh herbs and spices, then quickly pan-fried for crispy edges. Gluten- and dairy-free, they make a great addition to a party line-up or an easy dinner at home.

Photo Credits: Ali Redmond

The Port Said way of making use of less prestigious small shrimp is to grind them up with a tantalizing mixture of fresh herbs and spices and fry spoonfuls quickly, turning them into fluffy morsels of shrimp kofta.

This recipe has long been a family favorite, one that I shared in my first cookbook. I knew I had to share it with you here, because I once made these shrimp fritters for a dinner party, and they never made it to the table! We finished them while standing around the kitchen island. My friend Molly took one bite and declared them even fluffier than hush puppies, which I assure you is a very strong sentiment from a Southerner!

I love serving these kofta as part of a mezze spread or as a fun seafood appetizer. They’re best hot out of the pan, finished with a squeeze of lemon and a drizzle of Tahini Sauce or or cool, creamy Tzatziki Sauce. Just be warned that once you try them, it’s hard to stop!

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