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Garlic butter shrimp with broccoli rice is the kind of meal that feels elegant yet comes together on a weeknight without fuss. Plump shrimp shimmer in a glossy garlic butter sauce and nestle into a bed of rice flecked with tender broccoli. A clever two in one approach steams your vegetables right over the rice to save extra pots.
I started making this dish when my older daughter declared she was tired of plain rice and plain shrimp. Combining them with broccoli and rich butter was an easy fix — and now it is one of the first dishes my kids ask for when they visit home.
Ingredients
- Medium raw shrimp: 700 grams the main event look for firm moist shrimp at the seafood counter or frozen and thawed quickly for best taste
- Broccoli: a whole head fresh and vibrant chop to small florets to ensure even steaming
- Butter: the soul of this dish adds richness and infuses every bite use real dairy butter for best flavor
- Olive oil: prevents the butter from burning and gives a slight fruitiness to the shrimp sauté
- Garlic: minced fresh garlic is a must here it perfumes the sauce and flavors the shrimp
- Italian seasoning: brings a herby kick and aroma make sure yours has not gone stale for boldest flavor
- Onion powder: works behind the scenes to give depth be generous for a strong savory note
- Salt and fresh cracked pepper: simple but essential always freshly crack the pepper for best taste
- Vegetable stock: creates a little sauce around the shrimp homemade or low sodium store bought both work
- Shallots: thinly sliced adds sweet onion lift choose firm bulbs without soft spots
- Crushed chili pepper flakes: optional for a little zip go for red flakes or simply skip them if serving children
- Rice: plain long grain or jasmine work best pick rice stored in airtight containers for fresher results
Step-by-Step Instructions
- Sauté the Shallots:
- Coat a large nonstick skillet with one tablespoon olive oil and one tablespoon butter over medium heat. When the fats are hot but not browned add sliced shallots and a pinch of salt. Stir often for about two minutes until softened and edges turn golden. Scoop out the shallots and keep them nearby.
- Sear the Shrimp:
- To the same skillet toss in the final tablespoons of butter. Arrange the shrimp in a single layer pat dry beforehand if very wet and sprinkle with salt and pepper. Cook undisturbed for one to two minutes — watch for pink edges and a slight curl.
- Flavor and Flip:
- Sprinkle minced garlic Italian seasoning and onion powder directly over the shrimp. Stir thoroughly to coat every side in the fragrant mix. Flip shrimp and let the second side cook for just about one minute so the garlic does not burn.
- Make the Sauce and Finish the Shrimp:
- Pour in the vegetable stock around the shrimp. Let it bubble and reduce for one minute as you gently toss the shrimp in the butter sauce. Slide the sautéed shallots back on top. Pull from the heat immediately once the shrimp look plump and opaque. Let them rest off the heat while you finish the rice.
- Steam the Broccoli Rice:
- In a separate pot cook your rice according to package instructions. When you are two minutes from finished remove the lid and scatter broccoli florets over the rice. Cover again and let steam until broccoli is bright green and just tender.
- Combine and Serve:
- Once rice and broccoli are done stir in a generous half tablespoon of butter for final richness. Spoon rice and broccoli into shallow bowls and pile the garlic butter shrimp and juices on top. Serve at once with a wedge of lemon or a glass of crisp white wine if you want a treat.
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Butter is my weakness and I have vivid memories of my youngest daughter sneaking tastes from the pan before dinner. Watching her grin with the first bite still makes me smile every time I make this meal. The scent of toasting garlic and butter always brings everyone to the kitchen even before I call them to the table.
Storage Tips
Leftovers keep beautifully in a sealed container for up to two days in the fridge. For best results reheat gently in a skillet with an extra splash of stock or water. Avoid microwaving too long or the shrimp can get rubbery.
Ingredient Substitutions
Frozen broccoli works when fresh is not available just thaw and pat dry before steaming with rice. You can swap brown rice or quinoa for the white rice though be sure to adjust liquid and cooking times. If you have no shallots use a bit of sweet onion or even thin green onions for a similar effect.
Serving Suggestions
Often I round out the meal with sliced avocado or a simple salad of crisp greens and lemon vinaigrette. Garlic bread is a great companion that lets you mop up every last bit of the butter sauce. For parties I serve the shrimp and sauce over cauliflower rice to make it lower carb.
Cultural Context
Garlic butter shrimp feels inspired by the flavors of Italian and coastal American kitchens. I first learned to cook this sort of buttery shrimp from my Italian aunt who always emphasized good butter and plenty of garlic. It is a beautiful marriage of classic shrimp scampi and comforting weeknight rice bowls.
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This meal comes together with little effort but delivers impressive flavor. Enjoy it with family or friends for a comforting night in.
Frequently Asked Questions
- → How do I prevent shrimp from getting rubbery?
Cook shrimp just until they turn pink and opaque; overcooking causes them to become rubbery. Fry quickly on one side, flip, and finish with the sauce.
- → Can I use frozen shrimp?
Yes, thaw the shrimp completely and pat dry before cooking for best texture and flavor absorption.
- → Does the broccoli need to be pre-cooked?
No, steaming broccoli florets with the rice during final minutes softens them perfectly while keeping a fresh color and bite.
- → What type of rice works best?
Long-grain, jasmine, or basmati rice all work well, as they remain fluffy and pair nicely with the sautéed shrimp and sauce.
- → How can I add extra heat?
Include crushed chili pepper flakes when seasoning the shrimp, or offer chili oil on the side to adjust spice to taste.