Food and Recipes Seafood Shrimp Lemon-Garlic Butter Shrimp with Broccoli 5.0 (3) 3 Reviews 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. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Published on January 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos Active Time: 20 mins Total Time: 40 mins Yield: 4 serves Ingredients 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 Directions 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. 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. 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. 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. Rate it Print