Start by rinsing the shrimp thoroughly under cold water to remove any impurities. Shell and devein the shrimp, leaving the tails on for an appealing presentation. Once cleaned, place the shrimp in a large mixing bowl.

In another bowl, combine the heart-healthy olive oil with pressed garlic, fresh lemon juice, and zest. Add chopped parsley, dried oregano, kosher salt, black pepper, and crushed red pepper flakes. Stir well until fully combined.

Pour the marinade over the shrimp, ensuring each piece is generously coated. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 425°F (220°C). Organize your baking sheet by lining it with parchment paper.

Remove the shrimp from the refrigerator and shake off any excess marinade. Dredge each shrimp in the finely ground dried bread crumbs, ensuring they are evenly coated. Arrange them in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the shrimp for 4-5 minutes, until opaque and breadcrumbs begin to brown lightly.

Once baked, remove the shrimp from the oven. Squeeze additional lemon juice over the shrimp just before serving. Enjoy warm as an appetizer or toss them with pasta for a full meal.