Easy Garlic Butter Shrimp and Broccoli Rice
A quick, simple, and flavorful recipe for busy weeknights, featuring juicy shrimp in a buttery, garlicky sauce with tender-crisp broccoli, served over 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
Tips for Success:
- 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.
- 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.