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shrimp oreganata with beans

Shrimp Oreganata (with a Gluten Free Option)

Published By Stephanie
This easy and delicious Shrimp Oreganata recipe is a seafood lover’s dream. It's a gluten-free version that uses jumbo shrimp and simple ingredients yet has the loveliest and most delectable depth of flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 198 kcal


  • 1 15 oz cannellini beans drained and rinsed, ¼ cup liquid reserved
  • 2-3 lg garlic cloves peeled and minced
  • 3 T Extra Virgin Olive Oil divided
  • ½ t smoked paprika
  • 1 t dried oregano
  • sea salt and pepper to taste
  • lbs jumbo shrimp peeled and deveined
  • 1 lg head of escarole rinsed thoroughly and roughly chopped
  • T fresh lime juice
  • Freshly grated parmesan cheese optional


  • Peel and devein the shrimp. Drain and rinse cannellini beans, reserving 1/4 of the liquid. Finely mince the fresh garlic cloves and roughly chop the washed escarole.
  • Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp the hot skillet and lightly season with salt and black pepper, if desired.
  • Sauté, stirring continually, until the shrimp turn pink and 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 drained cannellini beans and minced cloves of 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.
  • 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.
  • Divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp. You can also serve this dish family style on a large platter.
  • Add grated pecorino cheese or parmesan cheese to the top of the shrimp and a squeeze of fresh lemon juice or fresh lime juice if desired.


Calories: 198kcalCarbohydrates: 2gProtein: 19gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 179mgSodium: 804mgPotassium: 182mgFiber: 1gSugar: 1gVitamin A: 395IUVitamin C: 2mgCalcium: 87mgIron: 1mg
Keyword beans, seafood, shrimp
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