Quick, flavorful, and packed with nutrients—garlic butter shrimp with broccoli rice is the kind of dinner that checks every box. You get juicy, tender shrimp sautéed in garlicky butter, paired with a light, low-carb base made from finely chopped broccoli. It’s simple, satisfying, and comes together in under 30 minutes. Perfect for weeknights, meal prep, or impressing guests with minimal effort.
This dish delivers restaurant-quality taste with everyday ingredients and just one skillet. It’s also naturally gluten-free, keto-friendly, and easy to customize based on what you have in the fridge.
1. Why This Recipe Works for Any Night of the Week
Whether you’re cooking for one or feeding a family, this recipe is the kind of meal you’ll come back to again and again. Here’s why:
Fast and Flavorful
Shrimp cooks in minutes, and broccoli rice takes even less time than traditional rice. You can get this meal on the table in 20 minutes or less.
One-Pan Wonder
Everything cooks in the same skillet—less cleanup, more convenience.
Light but Filling
Thanks to the high-protein shrimp and fiber-rich broccoli, this dish keeps you full without weighing you down.
Clean Ingredients
With no processed components and just real, whole foods, this recipe is clean eating at its best.
2. Ingredients You’ll Need
All you need are simple, fresh ingredients and a few pantry staples.
For the Garlic Butter Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley, chopped, for garnish
For the Broccoli Rice:
- 1 large head of broccoli or about 4 cups of florets
- 1 tablespoon olive oil or butter
- 1 garlic clove, minced
- Salt and pepper, to taste
- Lemon zest (optional, for brightness)
Tip: You can also use pre-packaged riced broccoli to save time!
3. How to Make Garlic Butter Shrimp with Broccoli Rice
This recipe moves fast, so prep your ingredients before turning on the stove.
Step 1: Prepare the Broccoli Rice
- Cut broccoli into florets. Pulse in a food processor until it resembles rice. Don’t overprocess—it should be crumbly, not mushy.
- Heat olive oil or butter in a skillet over medium heat.
- Add minced garlic and cook for 30 seconds. Add the broccoli rice.
- Season with salt and pepper. Sauté for 4–5 minutes, stirring frequently, until tender but not soggy.
- Set aside and keep warm.
Step 2: Cook the Garlic Butter Shrimp
- Pat shrimp dry with paper towels and season with salt and pepper.
- In the same skillet, melt the butter over medium heat.
- Add garlic and red pepper flakes (if using). Sauté for 30 seconds.
- Add shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque.
- Finish with a squeeze of lemon juice and a sprinkle of parsley.
Step 3: Serve
Plate a scoop of broccoli rice and top with the garlic butter shrimp. Drizzle any extra garlic butter from the pan over the top. Garnish with lemon zest or more parsley if desired.
4. Variations and Add-Ons to Try
This recipe is wonderfully flexible. Here are some ways to mix it up:
With Grains
- Serve over quinoa, couscous, or rice if you want a more traditional base.
- Try cauliflower rice for another low-carb option.
Add Veggies
- Toss in spinach, zucchini, or bell peppers with the shrimp for extra nutrition.
- Mix frozen peas or corn into the broccoli rice for color and sweetness.
Switch the Protein
- Use scallops, chicken, or tofu instead of shrimp.
- Cook them the same way in garlic butter for that savory flavor punch.
Add a Sauce
- Drizzle with garlic aioli, tahini sauce, or a touch of honey mustard.
- A little Parmesan or cream cheese in the broccoli rice adds richness.
5. Meal Prep and Storage Tips
This dish is excellent for make-ahead lunches or quick dinners throughout the week.
Meal Prep
- Cook the broccoli rice and shrimp ahead of time and store them separately.
- Portion into containers with lemon wedges for freshness.
Refrigeration
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat gently in a skillet over low heat or in the microwave.
Freezing
- Shrimp doesn’t always reheat well after freezing—it can get rubbery.
- If you must freeze, do it before cooking the shrimp. Store broccoli rice separately.
FAQs
1. Can I use frozen shrimp?
Yes, just make sure to thaw completely and pat dry before cooking to avoid excess moisture.
2. Can I use pre-riced broccoli?
Absolutely. Store-bought riced broccoli saves time and works perfectly in this recipe.
3. How do I prevent the shrimp from getting rubbery?
Don’t overcook it! Shrimp cooks in just 2–3 minutes per side. Pull it off the heat as soon as it turns pink and curls.
4. Is this dish low-carb or keto-friendly?
Yes, it’s naturally low in carbs and high in protein, especially if you skip grains and stick with broccoli rice.
5. Can I add a sauce for more flavor?
Yes! Try a drizzle of garlic lemon aioli, yogurt sauce, or a spoonful of pesto to elevate the dish.
6. What’s the best substitute for butter?
Use olive oil, ghee, or a vegan butter alternative if you’re dairy-free.
7. Can I make it dairy-free?
Yes—just use olive oil or a plant-based butter instead of dairy butter.
8. Can I double the recipe?
Definitely. Just make sure your pan is large enough to avoid overcrowding the shrimp—cook in batches if needed.
9. What’s a good garnish for this dish?
Try lemon zest, fresh parsley, chili flakes, or a sprinkle of toasted sesame seeds.
10. Is this good for lunch the next day?
Yes! It holds up well and tastes great reheated. Just store the shrimp and broccoli rice separately and combine when ready to eat.