Description
This easy, healthy dinner features juicy shrimp and tender broccoli tossed with fluffy rice in a rich garlic butter sauce. Ready in just 30 minutes, it’s a satisfying meal that’s perfect for busy weeknights or special occasions.
Ingredients
Scale
- 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
Instructions
- Peel and devein the shrimp if needed. Pat dry with paper towels.
- Cut broccoli into small florets. If using frozen, thaw and pat dry.
- Mince the garlic. Zest and juice the lemon. Chop the parsley for garnish.
- If needed, cook rice according to package instructions, then fluff and set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, season with salt and pepper, and sauté for 3–4 minutes until bright green and just tender. Transfer broccoli to a plate.
- Return pan to medium-high heat and add 2 tbsp butter. Once melted, add shrimp in a single layer. Season with salt, pepper, and red pepper flakes (if using). Sear shrimp for 1–2 minutes per side until pink and opaque.
- Just before shrimp are fully cooked, add minced garlic and cook, stirring, for 30 seconds until fragrant. Transfer shrimp to the plate with broccoli.
- Add remaining 2 tbsp butter to the skillet over medium heat. Once melted, add cooked rice and stir well to coat in butter, scraping up any browned bits.
- Return 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.
- Remove from heat. Sprinkle with fresh chopped parsley and serve immediately, with lemon wedges on the side if desired.
Notes
For best results, use day-old rice for stir-frying. Don’t overcook the shrimp—pull them as soon as they turn pink. Add garlic at the end to avoid burning. Customize with your favorite vegetables or make it dairy-free by using vegan butter. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe (approx. 1 1/2 cups)
- Calories: 375
- Sugar: 2
- Sodium: 700
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: garlic butter shrimp, broccoli rice, healthy dinner, easy shrimp recipe, 30 minute meal, gluten free, weeknight dinner, seafood, skillet meal