Name: Garlic butter shrimp with rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz shrimp, thawed, tails removed, and patted dry; 1/2 cup white rice; 3/4 cup water; 7 oz broccoli florets, cut into bite-sized pieces; 1 tbsp olive oil; 1 tbsp salted butter; 2 cloves garlic, minced; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
On a baking sheet, toss the broccoli with the olive oil and half the salt. Spread in a single layer and roast for 15 to 20 minutes until the edges are charred and the stems are tender.
While the broccoli roasts, thread the shrimp onto the skewers, about 4 or 5 per skewer. Season with the black pepper.
In a skillet over medium-high heat, melt the butter. Add the garlic and cook for 1 minute until fragrant. Place the skewers in the pan and sear for 2 minutes, flip, and cook for 2 minutes more until the shrimp are heated through and the garlic butter is golden. Done when opaque and heated through, 145°F.
Fluff the rice with a fork and plate it alongside the roasted broccoli. Place the shrimp skewers over the rice and pour the remaining garlic butter from the pan over the shrimp. Garnish with the fresh parsley.

Nutrition

Ingredients

Instructions

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