Prepare a complete, flavorful meal featuring shrimp coated in a rich garlic butter sauce, served alongside cooked rice and fresh vegetables.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice
2 cups broccoli florets
1 cup sliced bell peppers (any color)
1 tablespoon olive oil
Instructions
Cook the rice according to package directions. Set aside and keep warm.
Season the shrimp lightly with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the broccoli and bell peppers. Cook for 4 to 5 minutes until the vegetables are tender-crisp. Remove vegetables from the skillet and set aside.
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque.
Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and let it reduce slightly, about 1 minute.
Return the cooked vegetables to the skillet. Stir gently to coat everything in the garlic butter sauce.
Stir in the chopped parsley. Taste the sauce and add more salt or pepper if needed.
Serve the garlic butter shrimp and vegetables immediately over the warm cooked rice.
Notes
For extra flavor, use brown rice instead of white rice.
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water before adding it to the simmering broth in step 6.
Asparagus or snow peas make good substitutes for the broccoli and bell peppers.