{"id":101,"date":"2026-09-05T23:35:38","date_gmt":"2026-09-05T23:35:38","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=101"},"modified":"2026-09-05T23:35:38","modified_gmt":"2026-09-05T23:35:38","slug":"15-minute-baked-garlic-butter-parmesan-shrimp","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=101","title":{"rendered":"15-Minute Baked Garlic Butter Parmesan Shrimp"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Prep time:<\/strong> 10 mins | <strong>Bake time:<\/strong> 15 mins | <strong>Servings:<\/strong> 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1.5 lbs raw large shrimp, peeled and deveined (tails on or off)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup (1 stick) unsalted butter, melted<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;4 cloves garlic, minced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup grated Parmesan cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup Panko breadcrumbs (or crushed pork rinds for keto)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 tbsp fresh lemon juice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 tsp Italian seasoning<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/4 tsp crushed red pepper flakes (optional)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Salt and freshly cracked black pepper, to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Fresh parsley, chopped (for garnish)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. <strong>Prep Oven &amp; Dish:<\/strong> Preheat your oven to 400\u00b0F (200\u00b0C). Lightly grease an 8&#215;11-inch or 9&#215;13-inch baking dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. <strong>Arrange Shrimp:<\/strong> Pat the peeled and deveined shrimp dry with paper towels. Arrange them in a single, even layer in the prepared baking dish. Season with salt, black pepper, and crushed red pepper flakes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. <strong>Make Garlic Butter Topping:<\/strong> In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and Italian seasoning. Pour evenly over the shrimp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. <strong>Add Breadcrumbs &amp; Cheese:<\/strong> In a separate bowl, toss the Panko breadcrumbs and grated Parmesan cheese together. Sprinkle generously over the top of the shrimp layer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. <strong>Bake:<\/strong> Bake uncovered for 12\u201315 minutes until the shrimp are pink, opaque, and cooked through, and the breadcrumb topping turns golden brown and bubbly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. <strong>Garnish &amp; Serve:<\/strong> Garnish with fresh chopped parsley and extra lemon slices. Serve hot alongside rice, pasta, or roasted vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep time: 10 mins | Bake time: 15 mins | Servings: 4 Ingredients &nbsp;1.5 lbs raw large shrimp, peeled and deveined (tails on or off) &nbsp;1\/2 cup (1 stick) unsalted butter, melted &nbsp;4 cloves garlic, minced &nbsp;1\/2 cup grated Parmesan cheese &nbsp;1\/2 cup Panko breadcrumbs (or crushed pork rinds for keto) &nbsp;1 tbsp fresh lemon &#8230; <a title=\"15-Minute Baked Garlic Butter Parmesan Shrimp\" class=\"read-more\" href=\"https:\/\/cookbook.el-maarifa.com\/?p=101\" aria-label=\"Read more about 15-Minute Baked Garlic Butter Parmesan Shrimp\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=101"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/101\/revisions"}],"predecessor-version":[{"id":103,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/101\/revisions\/103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/102"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}