Garlic Butter Shrimp Broccoli Rice (Print Version)
# Ingredients:
→ Shrimp Preparation
01 -
700 g medium raw shrimp, peeled and deveined
02 -
2.5 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
2 cloves garlic, minced
05 -
1 teaspoon Italian seasoning
06 -
2 teaspoons onion powder
07 -
0.5 teaspoon salt
08 -
Freshly cracked black pepper, to taste
09 -
60 ml vegetable stock
10 -
1 or 2 shallots, finely sliced
11 -
0.5 teaspoon crushed chili pepper flakes (optional)
→ Broccoli Rice
12 -
2 cups long-grain white rice
13 -
1 head broccoli, rinsed and cut into small florets
14 -
0.5 tablespoon unsalted butter
# Instructions:
01 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large non-stick skillet over medium heat. Add the finely sliced shallots and season lightly. Sauté for 1–2 minutes until translucent. Transfer shallots to a small bowl and reserve.
02 -
In the same skillet, melt the remaining 1.5 tablespoons butter. Add the shrimp, seasoning with salt and freshly cracked pepper. Fry for 1–2 minutes on one side until opaque.
03 -
Add the minced garlic, Italian seasoning, onion powder, and optional chili flakes to the shrimp. Stir and flip the shrimp, cooking for 1 minute on the opposite side. Pour in 60 ml vegetable stock and allow the sauce to reduce for 1 minute while avoiding overcooking. Top with reserved sautéed shallots and set aside.
04 -
Cook rice in a saucepan according to package instructions. Two minutes before completion, scatter broccoli florets over the rice to steam. Once cooked, incorporate 0.5 tablespoon butter and toss until evenly combined.
05 -
Plate the broccoli rice and arrange the garlic butter shrimp and shallots on top. Serve immediately, optionally pairing with a glass of dry white wine.
# Notes:
01 -
Do not overcook the shrimp; remove from heat as soon as they turn pink to maintain tenderness.
02 -
For a lighter variation, substitute brown rice for white rice.