Name: Lemon garlic shrimp and broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 4 oz cooked shrimp, thawed and patted dry; 3/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/4 tsp black pepper; 6 oz broccoli, cut into bite-size florets; 3 tbsp water

Nutrition

Per serving

373 calories

Protein: 36g; 37% of calories
Carbs: 51g; 53% of calories
Fat: 4g; 10% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice rests, add the broccoli and water to a 12-inch skillet. Cover and cook over medium-high heat for 5 to 6 minutes until the broccoli is bright green and tender. Drain any excess water and transfer the broccoli to a plate.
Wipe out the skillet and return it to medium heat. Add the olive oil and garlic, cooking for 1 minute until fragrant. Add the shrimp, lemon zest, black pepper, and the remaining salt. Cook for 2 to 3 minutes, tossing often, until the shrimp are heated through and opaque. Done when opaque in the center, 145°F.
Squeeze the lemon juice over the shrimp in the pan and toss once more. Fluff the rice with a fork and plate it alongside the steamed broccoli, then top with the shrimp and any pan juices.

Nutrition

Ingredients

Instructions

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