Introduction
Oh my goodness, friend, let me tell you about a recipe that has saved dinner time at my house more times than I can count! You know those nights? The ones where you’re tired, maybe a little stressed, and the thought of spending ages in the kitchen just feels… impossible? Yeah, I know ’em well. This Garlic Butter Shrimp with Broccoli Rice is the answer. It’s quick, it’s unbelievably simple, and packed with so much flavor it feels like a hug in a bowl. It’s become a beloved staple, perfect for busy weeknights but delicious enough that you’ll crave it even when you do have time to cook!
Why You’ll Love This Recipe
- Fast: Seriously, dinner can be on the table in under 30 minutes, especially if your rice is prepped!
- Easy: Minimal ingredients, straightforward steps – perfect for beginners or seasoned cooks alike.
- Perfect for Busy Weeknights: It’s designed for speed and convenience without sacrificing taste.
- Crowd-Pleasing: Who doesn’t love juicy shrimp swimming in a buttery, garlicky sauce with tender-crisp broccoli? Even picky eaters often give this one a thumbs up.
Ingredients
Gather ’round, let’s chat about what you’ll need. Most of these are likely already hanging out in your kitchen!
- 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined: Look for good quality, fresh or frozen (make sure to thaw and pat dry!). Medium size works perfectly here.
- 1 head of broccoli, rinsed and cut into small florets: We want those cute little tree tops! Make sure they’re small enough to cook quickly.
- 2 1/2 tablespoons butter: Good quality butter adds so much richness to our garlic sauce.
- 1 tablespoon olive oil: A little oil helps prevent the butter from burning.
- 2 cloves garlic, minced: Fresh is always best here for that punchy flavor!
- 1 teaspoon Italian seasoning: This blend of herbs adds classic aroma and taste.
- 2 teaspoons onion powder: Boosts the savory depth without needing to chop an onion (besides the shallot!).
- 1/2 teaspoon salt and fresh cracked pepper, to taste: Essentials for bringing out all the flavors.
- 1/4 cup (60ml) vegetable stock: This is our little secret weapon for creating a light, flavorful sauce base. Chicken stock works too!
- 1 or 2 shallots, finely sliced: Shallots are milder and sweeter than onions, adding a lovely subtle flavor layer.
- 1/2 teaspoon crushed chili pepper flakes, optional: If you like a little warmth like I do, don’t skip these!
- 2 cups of rice: Whatever your favorite is – jasmine, basmati, or even brown rice. You’ll cook this separately to serve the shrimp mixture over.
How to Make It
Alright, let’s get cooking! This comes together fast, so have everything prepped and ready.
First things first: Get your rice going according to package directions. While it’s bubbling away, you’ll make the magic happen with the shrimp and broccoli.
1. Grab a large skillet or a deep pan – you want something big enough to hold everything in a single layer later on. Heat the olive oil and butter over medium heat until the butter is melted and starting to sizzle.
2. Add the finely sliced shallots and cook for 1-2 minutes until they soften slightly and become fragrant. Don’t let them brown too much.
3. Toss in the minced garlic and the optional red pepper flakes. Cook for about 30-60 seconds, stirring constantly. You’ll smell that amazing garlic aroma instantly! Be careful not to burn the garlic.
4. Add the broccoli florets to the pan. Stir them around in that glorious garlic butter mixture for about 3-4 minutes. You want them to start to turn bright green and get slightly tender-crisp.
5. Now, add the peeled and deveined shrimp to the pan. Sprinkle the Italian seasoning, onion powder, salt, and pepper over everything. Stir gently to combine.
6. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. This happens quickly, so keep an eye on them! Overcooked shrimp can be tough.
7. Pour in the vegetable stock. Let it simmer for another 1-2 minutes, allowing the flavors to meld and the sauce to thicken just a tiny bit. You should have a beautiful, light garlic butter sauce coating everything.
8. Check the seasoning and add a little more salt or pepper if you think it needs it. I always give it a quick taste test right here.
9. Once your rice is ready, spoon it into bowls. Top generously with the garlic butter shrimp, broccoli, and all that yummy sauce from the pan. Dinner is served!
Substitutions & Additions
This recipe is super flexible! Feel free to play around based on what you have or what you like.
- Veggies: No broccoli? Try asparagus spears, snap peas, chopped bell peppers, or even spinach (add spinach right at the end, it wilts in seconds!).
- Protein: Cubed chicken breast or thighs work well, just cook them through before adding the broccoli. Firm tofu is another option for a vegetarian twist.
- Sauce Boosters: A squeeze of fresh lemon juice at the end brightens everything up. For a richer sauce, stir in a tablespoon or two of heavy cream after the stock simmers. A tiny pinch of cornstarch mixed with a tablespoon of cold water can help thicken the sauce if you like it less liquidy.
- Spice Level: Add more red pepper flakes, a dash of your favorite hot sauce, or even a pinch of cayenne pepper.
- Fresh Herbs: A sprinkle of fresh chopped parsley or cilantro just before serving adds wonderful freshness.
- Base: Instead of rice, try quinoa, brown rice, cauliflower rice (for a low-carb option), or even serve it over pasta!
Tips for Success
Want to make this dish absolutely perfect every time? Keep these little tips in mind:
- Don’t Overcook the Shrimp: This is the most common mistake! Shrimp cook really fast. As soon as they turn pink and curl into a ‘C’ shape (not a tight ‘O’), they’re done.
- Pat Your Shrimp Dry: If using thawed frozen shrimp (or even fresh ones that are wet), pat them dry with paper towels before adding them to the pan. This helps them sear nicely rather than steam.
- Don’t Overcrowd the Pan: If you have a smaller skillet, cook the shrimp in two batches. Overcrowding lowers the pan temperature and can lead to steaming instead of a nice sauté.
- Mise en Place (Prep Ahead): Chop your shallots, mince your garlic, and cut your broccoli florets before you start cooking. The actual cooking goes so fast, you won’t have time to chop mid-way!
- Taste and Adjust: Always taste your food before serving! A little extra salt, pepper, or a pinch more chili flake can make a big difference.
How to Store It
If you’re lucky enough to have leftovers (sometimes I don’t!), here’s how to keep them tasty.
Let the dish cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days. To reheat, warm gently in a skillet over medium-low heat, adding a tiny splash of water or broth if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the shrimp during reheating.
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure they are fully thawed (the safest way is overnight in the fridge) and patted very dry before cooking.
Q: My sauce isn’t very thick, is that okay?
A: Yes! This recipe makes a light, buttery sauce. If you prefer it thicker, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) during the last minute of simmering.
Q: Can I add other vegetables?
A: Definitely! This recipe is great with lots of different veggies like asparagus, snap peas, bell peppers, or zucchini. Just adjust cooking times based on how quickly they cook.
Q: Is this dish spicy?
A: The recipe includes optional chili flakes, which add a mild warmth. You can omit them entirely for no heat, or add more for extra spice!
Easy Garlic Butter Shrimp and Broccoli Rice
Equipment
- Large skillet or deep pan Large enough to hold everything in a single layer
Ingredients
Main Ingredients
- 1.5 lbs raw shrimp medium, peeled and deveined
- 700 g raw shrimp medium, peeled and deveined
- 1 head broccoli rinsed and cut into small florets
- 2.5 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 teaspoons onion powder
- 0.5 teaspoon salt to taste
- fresh cracked pepper to taste
- 0.25 cup vegetable stock or chicken stock
- 60 ml vegetable stock or chicken stock
- 1 shallots or 2, finely sliced
- 0.5 teaspoon crushed chili pepper flakes optional
- 2 cups rice for serving
Instructions
- Get your rice going according to package directions. While it's bubbling away, you'll make the magic happen with the shrimp and broccoli.
- Grab a large skillet or a deep pan. Heat the olive oil and butter over medium heat until the butter is melted and starting to sizzle.
- Add the finely sliced shallots and cook for 1-2 minutes until they soften slightly and become fragrant. Don't let them brown too much.
- Toss in the minced garlic and the optional red pepper flakes. Cook for about 30-60 seconds, stirring constantly. Be careful not to burn the garlic.
- Add the broccoli florets to the pan. Stir them around in that glorious garlic butter mixture for about 3-4 minutes. You want them to start to turn bright green and get slightly tender-crisp.
- Now, add the peeled and deveined shrimp to the pan. Sprinkle the Italian seasoning, onion powder, salt, and pepper over everything. Stir gently to combine.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
- Pour in the vegetable stock. Let it simmer for another 1-2 minutes, allowing the flavors to meld and the sauce to thicken just a tiny bit.
- Check the seasoning and add a little more salt or pepper if you think it needs it.
- Once your rice is ready, spoon it into bowls. Top generously with the garlic butter shrimp, broccoli, and all that yummy sauce from the pan. Dinner is served!
Notes
- Don't Overcook the Shrimp: They cook fast; they are done as soon as they turn pink.
- Pat Your Shrimp Dry: Helps them sear nicely.
- Don't Overcrowd the Pan: Cook in batches if needed to avoid steaming.
- Mise en Place: Chop everything before you start cooking.
- Taste and Adjust: Always check seasoning before serving. Storage:
Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet with a splash of water or broth, or microwave carefully.