Description
A quick 20-minute one-pan meal with seared shrimp, whipped garlic butter, roasted broccoli, and fluffy jasmine rice. Lightweight yet satisfying, this dish delivers seafood, vegetables, and grain in a single elegant bowl with a sophisticated balance of rich and bright flavors.
Ingredients
1.5 lbs large shrimp, peeled and deveined
3 cups long-grain or jasmine rice, rinsed and cooked
4 tbsp unsalted butter
4 cloves garlic, minced
2 cups broccoli florets, olive oil-tossed and roasted
1 cup sweet corn (canned or frozen, drained)
2 mature avocados, sliced
1/4 cup fresh parsley, finely chopped
2 limes, quartered
Instructions
Rinse rice under cold water until water runs clear
Steam rice according to standard instructions (unseasoned)
Heat olive oil in skillet over medium-high heat
Add broccoli and corn, sauté for 5-7 minutes
Melt butter in another pan, add garlic and sauté 2 minutes
Add shrimp and cook 2-3 minutes per side until pink and opaque
Combine rice base in bowls, top with garlic-shrimp mixture, broccoli-corn medley, avocado slices, and parsley
Serve with lime wedges for squeezing
Notes
Use a non-stick pan to prevent sticking without oil
Add lemon zest for extra citrus brightness
Prepare rice in advance while cooking ingredients
Avoid overcooking shrimp to maintain tenderness
Roast broccoli at 425°F for best crunch
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing & Roasting
- Cuisine: American-Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 170mg