Lemon-Garlic Butter Shrimp with Broccoli


Instead of the usual pasta, rice soaks up all of the delicious lemon-garlic sauce in this shrimp dish. This one-pan supper comes together quickly and will please everyone around your table. Make it come together even faster by using bagged precut broccoli florets.

Lemon-Garlic Butter Shrimp and Broccoli
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos
Active Time:
20 mins
Total Time:
40 mins
4 serves


  • 6 tablespoons unsalted butter

  • 4 garlic cloves, finely chopped (1 Tbsp.)

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon crushed red pepper

  • 1 1/2 teaspoons kosher salt, divided

  • 1 (6-oz.) box long-grain and wild rice mix (such as Uncle Ben's Long Grain & Wild Rice, Original Recipe)

  • 2 1/4 cups lower-sodium chicken broth

  • 3 cups broccoli florets (from 1 head)

  • 3 tablespoons olive oil

  • 1 medium lemon, thinly sliced

  • 12 ounces large peeled, deveined raw shrimp


  1. Preheat oven to 450°F. Combine butter, garlic, lemon juice, black and red pepper, and 1 teaspoon of the salt in a small microwavable bowl. Microwave on HIGH until melted, about 45 seconds; set aside.

  2. Cook rice according to package directions, substituting broth for water. Fluff with a fork; stir in 1 tablespoon of the butter mixture. Cover to keep warm.

  3. Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1⁄2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until broccoli is crisp-tender, about 13 minutes.

  4. Arrange shrimp on baking sheet with broccoli. Drizzle with remaining butter mixture. Bake at 450°F until shrimp are pink, about 5 minutes. Serve with rice.

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