Name: Garlic shrimp and lemony broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21 to 25 count per lb), peeled and deveined, patted dry; 1/4 cup jasmine rice; 5 oz broccoli, cut into small florets; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/3 cup water; 1/2 tsp red pepper flakes

Nutrition

Per serving

463 calories

Protein: 45g; 38% of calories
Carbs: 51g; 43% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a small pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice rests, place the broccoli in a small pot with an inch of water. Cover and steam over medium heat until tender, about 5 to 6 minutes. Drain the water and toss with a small pinch of salt and most of the lemon juice.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp, red pepper flakes, black pepper, and a scant 1/4 teaspoon of salt. Cook for 2 minutes per side until they begin to turn pink. Reduce heat to medium, add the garlic, and stir for 45 seconds. Done when shrimp curl into a loose C and are opaque, 145°F.
Fluff the rice with a fork and place on a plate with the broccoli. Spoon the shrimp and pan juices over the rice. Squeeze the remaining lemon juice over the shrimp and serve.

Nutrition

Ingredients

Instructions

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