Description
Juicy shrimp swimming in garlicky butter served over tender broccoli rice. Skip the carbs but keep all the flavor in this 30-minute dinner miracle.
Ingredients
Scale
- 1½ pounds (680g) large shrimp, peeled and deveined
- 4 tablespoons (56g) unsalted butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 2 medium heads broccoli (about 1½ pounds/680g)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- ½ cup (120ml) low-sodium chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cut broccoli into florets, including some stem. Pulse in food processor until rice-like (10-15 pulses). Transfer to a clean kitchen towel and squeeze out excess moisture.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook diced onion until translucent (3-4 minutes), add garlic and cook 30 seconds more.
- Add broccoli rice, salt, and pepper. Pour in chicken broth, reduce heat to medium-low, cover, and simmer 5-6 minutes until tender but still slightly crisp. Transfer to serving dish and keep warm.
- Pat shrimp dry with paper towels and season with salt and pepper.
- In the same skillet (wiped clean), heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until foaming.
- Add shrimp in a single layer. Cook 2 minutes, flip, and cook another 1-2 minutes until just pink and opaque.
- Reduce heat to medium-low. Add remaining 2 tablespoons butter, garlic, and red pepper flakes. Stir for 30 seconds until fragrant.
- Pour in lemon juice, scraping up browned bits from pan bottom.
- Spoon garlic butter shrimp over broccoli rice, sprinkle with fresh parsley, and serve immediately.