Description
Learn how to make delicious Garlic Butter Shrimp and Broccoli Rice in this easy recipe. Perfect for a quick and flavorful meal at home!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 2 cups (480 ml) broccoli florets (300 grams)
- 1 cup (240 ml) long-grain rice (190 grams)
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 4 cloves garlic, minced
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 2 cups (480 ml) chicken broth (480 milliliters)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 2 tablespoons (30 ml) chopped fresh parsley (8 grams)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring the chicken broth to a boil.
- Add the rice to the boiling broth and stir briefly.
- Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked.
- Remove the saucepan from heat and let it sit covered for 5 minutes.
- Fluff the cooked rice with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the broccoli florets to the skillet and sauté for 4-5 minutes until tender-crisp.
- Remove the broccoli from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant.
- Add the shrimp to the skillet and season with salt and black pepper.
- Cook the shrimp for 2-3 minutes on each side until pink and opaque.
- Stir in the lemon juice and cooked broccoli with the shrimp.
- Add the cooked rice to the skillet and mix well with the shrimp and broccoli.
- Sprinkle the dish with chopped fresh parsley and adjust seasoning if needed.
- Serve the garlic butter shrimp and broccoli rice hot.
Notes
- Devein the shrimp thoroughly to ensure any grit or sand is removed.
- Utilize fresh broccoli florets for optimal texture and flavor.
- Adjust the lemon juice quantity to suit your desired level of tanginess.
