Garlic Butter Shrimp and Broccoli Rice – Easy 30-Minute Healthy Dinner

Name: Garlic Butter Shrimp and Broccoli Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (about 450 g) shrimp, peeled and deveined; 1 large head broccoli (about 2 cups / 200 g), cut into small florets; 3 cups cooked rice (white or brown; about 450 g); 4 tbsp unsalted butter (56 g), divided; 1 tbsp olive oil (15 ml); 4 cloves garlic, minced; 1 lemon, zested and juiced; 1/2 tsp salt (3 g), plus more to taste; 1/4 tsp black pepper (1 g), plus more to taste; 1/4 tsp red pepper flakes (1 g), optional; 2 tbsp fresh parsley, chopped (8 g), for garnish

Posted on September 5, 2025

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You know that moment when you walk into the kitchen absolutely starving, but you want something that feels both special and healthy—without spending hours? That’s exactly where this garlic butter shrimp and broccoli rice swoops in and saves the day. The sizzle of shrimp in garlicky butter, the pop of bright green broccoli, and the fluffy, savory rice…honestly, it’s the kind of dish that makes you wish you’d doubled the recipe.

I still remember the first time I made this during a crazy weeknight juggling work deadlines and a fridge that, let’s face it, was looking pretty sad. With just a bag of frozen shrimp, some leftover rice, and a head of broccoli, this dinner almost made itself. Fast-forward, and now it’s a go-to in my house—especially when I want to impress someone (or just treat myself) without a mountain of dishes. The garlic butter coats every grain of rice and shrimp, and somehow turns humble ingredients into something restaurant-worthy.

What I love most about this garlic butter shrimp and broccoli rice is how quickly it comes together—less than 30 minutes, start to finish! It’s loaded with protein and fiber, so you’ll feel satisfied but not weighed down. Plus, it’s completely customizable for picky eaters or dietary preferences. After making this at least a dozen times (no joke), I’ve tweaked the method and seasoning so you get that buttery, garlicky bliss in every bite. If you’re craving a healthy dinner that still feels like a treat, you’ll want to keep this recipe in your back pocket.

Why You’ll Love This Garlic Butter Shrimp and Broccoli Rice

Quick & Easy: Comes together in just 30 minutes, which means even on your busiest night, you can have a homemade dinner on the table faster than takeout.
Simple Ingredients: No fancy pantry runs! Just shrimp, broccoli, rice, and a handful of everyday staples. Odds are, you already have what you need.
Perfect for All Occasions: Whether you’re whipping this up for a solo meal, a family weeknight dinner, or even a casual date night, it’s always a hit.
Crowd-Pleaser: The buttery garlic flavor is a universal favorite, and even picky eaters find themselves going back for seconds.
Unbelievably Delicious: That combination of juicy shrimp, tender broccoli, and fluffy rice all coated in rich garlic butter—it’s seriously irresistible comfort food.

What truly sets this garlic butter shrimp and broccoli rice apart is the way the flavors meld. I always blend the garlic into the melted butter before adding the shrimp, which infuses every bite. The broccoli soaks up all that savory goodness, and finishing with a squeeze of lemon just brightens it up. It’s not just another shrimp and rice recipe—this one’s got depth, heart, and a little flair.

This is the kind of meal that made me fall in love with easy healthy cooking. It’s nourishing, but never bland. And when you watch someone take that first bite and close their eyes, you know you’ve got a winner. If you want a reliable recipe that’s as good for your body as it is for your soul, this garlic butter shrimp and broccoli rice is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find items, and there’s plenty of room to swap based on what you have.

Shrimp (1 lb / 450 g, peeled and deveined): I prefer large or extra-large for that juicy bite. Frozen works great—just thaw and pat them dry.
Broccoli (1 large head, about 2 cups / 200 g, cut into small florets): Fresh is best, but frozen broccoli florets are a solid backup (just thaw and pat dry).
Cooked Rice (3 cups / 450 g, white or brown): Day-old rice is ideal for the best texture, but freshly cooked works in a pinch. Jasmine or basmati adds extra aroma.
Unsalted Butter (4 tbsp / 56 g): The star of the show! I like using high-quality butter for maximum flavor.
Olive Oil (1 tbsp / 15 ml): Helps prevent the butter from burning and adds richness.
Garlic (4 cloves, minced): Freshly minced garlic gives the most robust, savory punch—don’t skimp here.
Lemon (1, zested and juiced): Adds brightness and balances the richness of the garlic butter.
Salt (1/2 tsp / 3 g) and Black Pepper (1/4 tsp / 1 g): Season to taste. I love flaky sea salt for finishing.
Red Pepper Flakes (1/4 tsp / 1 g, optional): For a subtle kick—optional, but highly recommended for spice lovers.
Fresh Parsley (2 tbsp / 8 g, chopped, for garnish): Adds color and a nice herbal finish. You can swap with cilantro or omit if you’re not a fan.

Ingredient Tips and Swaps:

To make it gluten-free, just confirm your rice and seasonings are certified gluten-free.
Swap out the butter for vegan butter and use plant-based “shrimp” for a dairy-free, vegan option.
Brown rice or even quinoa can be used for extra fiber and nutrients.
Don’t have broccoli? Try asparagus, snap peas, or even spinach tossed in at the end.
If you’re out of fresh garlic, 1 tsp (3 g) garlic powder works in a pinch, though the flavor’s not quite as bold.

Honestly, the flexibility of this garlic butter shrimp and broccoli rice is part of its magic. You can riff with what’s in your fridge, and it’ll still taste amazing.

Equipment Needed

Large Nonstick Skillet or Sauté Pan: Essential for getting that perfect sear on the shrimp and for stir-frying everything together. If you only have stainless steel, just add a little extra oil to help prevent sticking.
Rice Cooker or Saucepan: For preparing your rice if you don’t have some already cooked. I use my trusty rice cooker, but stovetop is totally fine.
Cutting Board and Chef’s Knife: For chopping broccoli and mincing garlic. If you have a garlic press, that’ll save you some time (I’m a fan for quick weeknights).
Measuring Spoons and Cups: To keep everything precise, especially for seasonings and liquids.
Wooden Spoon or Silicone Spatula: For stirring and tossing the ingredients without scratching your skillet.
Paper Towels: For patting dry your shrimp and broccoli (helps them sear, not steam).

Equipment Tips: I’ve made this in everything from a basic $20 nonstick pan to a heavy cast-iron skillet. Both work, but nonstick makes cleanup easier. If you’re using cast-iron, be sure to preheat it well and use plenty of butter and oil. And for tools, don’t stress if you’re missing something fancy—this recipe is forgiving. Even a basic saucepan will do for rice.

How to Make Garlic Butter Shrimp and Broccoli Rice

Prep the Ingredients:
- Peel and devein the shrimp if needed. Pat dry with paper towels (this helps you get that golden sear).
- Cut broccoli into small, bite-sized florets. If using frozen, thaw and pat dry.
- Mince the garlic. Zest and juice the lemon. Chop the parsley for garnish.
- If you haven’t already, cook rice according to package instructions, then fluff and set aside. Day-old rice is ideal if you have some in the fridge.
Prep time: about 10 minutes.
Sauté the Broccoli:
- Heat 1 tbsp (15 ml) olive oil in a large nonstick skillet over medium-high heat.
- Add broccoli florets, season with a pinch of salt and pepper, and sauté for 3–4 minutes until bright green and just tender. Stir occasionally to avoid burning. If you like your broccoli extra tender, add a splash of water and cover with a lid for 1 minute.
- Transfer broccoli to a plate and wipe out the pan if needed.
Cook the Shrimp:
- Return the pan to medium-high heat and add 2 tbsp (28 g) butter.
- Once melted and sizzling, add the shrimp in a single layer. Season with salt, pepper, and red pepper flakes (if using).
- Sear shrimp for 1–2 minutes per side, until they turn pink and opaque. Don’t crowd the pan—work in batches if needed for the best sear.
- Just before the shrimp are fully cooked, add the minced garlic and cook, stirring, for 30 seconds until fragrant. (Watch closely—garlic burns fast!)
- Transfer shrimp to the plate with broccoli. Don’t clean the pan—you want those garlicky, buttery bits!
Stir-Fry the Rice:
- Add the remaining 2 tbsp (28 g) butter to the skillet over medium heat.
- Once melted, add the cooked rice. Stir well to coat in the butter and scrape up any browned bits from the pan—this is pure flavor.
- Return the broccoli and shrimp (plus any juices) to the pan. Gently toss everything together until evenly mixed and heated through, about 2–3 minutes.
- Add lemon zest and juice. Toss again to distribute. Taste and adjust salt, pepper, or lemon as needed.
Garnish and Serve:
- Remove from heat. Sprinkle with fresh chopped parsley.
- Serve immediately, with lemon wedges on the side for extra zing.

Troubleshooting Tips: If your shrimp look rubbery, they’re probably overcooked—pull them as soon as they turn pink. If your rice seems sticky, try spreading it out on a plate for a minute or two before stir-frying to let some steam escape. And for maximum garlic flavor, don’t be shy—add an extra clove or two if you’re a big fan.

Cooking Tips & Techniques

Don’t Overcook the Shrimp: Shrimp cook fast—usually 1–2 minutes per side. The moment they curl and turn pink, pull them from the heat. I’ve learned (the hard way) that even 30 seconds too long can make them chewy.
Use Day-Old Rice: If possible, use rice that’s been cooked and chilled. It stir-fries better and doesn’t get mushy. Freshly cooked rice works, but let it cool for a few minutes and fluff well before adding to the pan.
Get Your Pan Hot: A hot pan means better sear on shrimp and less sticking. Don’t add butter or shrimp until your skillet is preheated—this is a game-changer.
Add Garlic at the End: Garlic can burn quickly, turning bitter. Always toss it in just as the shrimp are finishing up, so it gets fragrant but not brown.
Balance Your Flavors: Taste as you go! Lemon juice brightens up the dish and cuts the richness of the butter. A pinch more salt or pepper can make all the difference.
Multitasking: While the rice cooks (if doing fresh), chop your broccoli and prep the shrimp. You’ll save time, and everything will come together seamlessly.

I’ve burnt my fair share of garlic in the past—so now I always pull the pan off the heat for a second if things look too toasty. And trust me, a squeeze of fresh lemon right at the end makes this garlic butter shrimp and broccoli rice taste like sunshine on a plate.

Variations & Adaptations

Low-Carb/Keto: Swap out the rice for cauliflower rice or even spiralized zucchini. You’ll still get all the flavor and texture with fewer carbs. Just sauté the cauliflower rice in butter for 3–4 minutes before combining.
Spicy Cajun Style: Add 1 tsp (3 g) Cajun seasoning to your shrimp along with the salt and pepper. The smoky heat is amazing with the garlic butter, and a little extra red pepper flake never hurts if you like it spicy.
Asian-Inspired: Stir in 1 tbsp (15 ml) soy sauce or tamari and a splash of sesame oil before adding the broccoli and shrimp back to the rice. A sprinkle of toasted sesame seeds or sliced green onions adds a nice finish.
Allergen-Friendly: Make it dairy-free by swapping out the butter for your favorite plant-based alternative. For shellfish allergies, substitute chicken breast or tofu—just cube and cook until golden before following the rest of the recipe.
Seasonal Veggies: No broccoli? Try asparagus in spring, bell peppers in summer, or kale in the cooler months. I once used leftover roasted brussels sprouts, and it was a surprisingly good twist.

One personal favorite: a “Mediterranean” version with a handful of cherry tomatoes tossed in with the broccoli and a sprinkle of feta at the end. The possibilities with this garlic butter shrimp and broccoli rice are endless, so don’t be afraid to experiment!

Serving & Storage Suggestions

This garlic butter shrimp and broccoli rice is best served hot, straight from the skillet. The butter is silky, the shrimp are juicy, and the rice is fluffy. If you want to get a little fancy, garnish with extra lemon wedges, parsley, and maybe a crack of black pepper.

Perfect Pairings: I love serving this with a simple side salad or a crisp white wine (like sauvignon blanc or pinot grigio). For a heartier meal, add a slice of crusty bread to soak up any extra garlic butter.

Storage Tips:

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
For freezing, portion into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, gently warm in a skillet over medium heat with a splash of water or extra butter to keep everything moist. The microwave works in a pinch, but the stove keeps the shrimp tender.

Honestly, the flavors get even better the next day as the garlic and lemon mingle. Just don’t overheat the shrimp—they’re happiest when gently warmed!

Nutritional Information & Benefits

This garlic butter shrimp and broccoli rice packs a punch of lean protein, fiber, and vitamins. Each serving (about 1/4 of the recipe) has roughly:

Calories: 350-400
Protein: 25g
Carbs: 35g
Fat: 14g
Fiber: 4g

Shrimp is low in calories but high in protein and important nutrients like selenium and vitamin B12. Broccoli brings plenty of fiber, vitamin C, and antioxidants. Using brown rice or cauliflower rice bumps up the fiber even more.

This recipe is naturally gluten-free (with the right rice), and can be made dairy-free or low-carb with easy swaps. The only common allergen is shellfish—just be sure to substitute as needed. From a wellness perspective, it’s a balanced, satisfying meal that leaves you feeling energized (not sluggish)—which is why it’s a staple in my healthy dinner rotation.

Conclusion

If you’re craving a dinner that’s big on flavor, easy on prep, and healthy enough for every day, this garlic butter shrimp and broccoli rice is the answer. It’s the kind of meal that feels like a reward at the end of a long day—rich, garlicky, with pops of brightness from lemon and fresh herbs.

I love how it adapts to whatever you have on hand, and you can make it as light or as decadent as you want. This recipe isn’t just a quick fix—it’s one of those dishes you’ll come back to again and again (trust me, it’s become a weeknight hero in my kitchen).

Give it a try, customize it, and let me know how you make it your own! If you enjoyed this recipe, drop a comment, share it with a friend, or tag your garlic butter shrimp and broccoli rice creations online. Happy cooking—here’s to easy, wholesome dinners that taste like a treat!

Frequently Asked Questions

Can I use frozen shrimp for garlic butter shrimp and broccoli rice?

Absolutely! Just thaw the shrimp completely in the fridge or under cold running water, then pat dry before cooking so they sear nicely. I use frozen shrimp all the time for convenience.

What kind of rice works best for this recipe?

Any long-grain rice like jasmine or basmati is perfect, but brown rice or even cauliflower rice work well too. Day-old rice stir-fries best, but fresh is fine if that’s what you have.

How do I avoid overcooking the shrimp?

Shrimp cook really fast—usually 1–2 minutes per side. Pull them off the heat as soon as they turn pink and opaque to keep them tender and juicy.

Can I make this recipe dairy-free?

Yes! Swap the butter for your favorite dairy-free or vegan alternative. The flavor will be a little different, but still delicious.

What vegetables can I use instead of broccoli?

Asparagus, green beans, bell peppers, snap peas, or even spinach are all tasty swaps. Just sauté or steam them until tender before adding to the rice and shrimp.

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