Lemon-Garlic Butter Shrimp with Broccoli

Active Time: 20 MinsTotal Time40 Mins
Yield: Serves 4

Instead of the usual pasta, rice soaks up all of the delicious lemon-garlic sauce in this shrimp dish. This one-pan supper comes together quickly and will please everyone around your table. Make it come together even faster by using bagged precut broccoli florets.


  • 6 tablespoons unsalted butter
  • 4garlic cloves, finely chopped (1 Tbsp.)
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 1(6-oz.) box long-grain and wild rice mix (such as Uncle Ben’s Long Grain & Wild Rice, Original Recipe)
  • 2 1/4 cups lower-sodium chicken broth
  • 3 cups broccoli florets (from 1 head)
  • 3 tablespoons olive oil
  • 1medium lemon, thinly sliced
  • 12 ounces large peeled, deveined raw shrimp

How to Make It

Step 1

Preheat oven to 450°F. Combine butter, garlic, lemon juice, black and red pepper, and 1 teaspoon of the salt in a small microwavable bowl. Microwave on HIGH until melted, about 45 seconds; set aside.

Step 2

Cook rice according to package directions, substituting broth for water. Fluff with a fork; stir in 1 tablespoon of the butter mixture. Cover to keep warm.

Step 3

Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until broccoli is crisp-tender, about 13 minutes.

Step 4

Arrange shrimp on baking sheet with broccoli. Drizzle with remaining butter mixture. Bake at 450°F until shrimp are pink, about 5 minutes. Serve with rice.

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