Garlic Butter Shrimp with Broccoli Rice

Garlic Butter Shrimp with Broccoli Rice is one of those meals I turn to when I need something fast, flavorful, and a little indulgent without going overboard. Juicy shrimp coated in rich garlic butter sit on a bed of fluffy broccoli rice, giving me a low-carb, veggie-packed dish that feels comforting and satisfying at the same time.

Why You’ll Love This Recipe

I love how quickly this dish comes together—under 30 minutes from start to finish—and still delivers restaurant-worthy flavor. The shrimp are buttery and garlicky with a touch of lemon, while the broccoli rice adds a light, nutritious base that balances it all out. It’s naturally gluten-free, easy to customize, and makes a great weeknight dinner when I want something both light and rich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Garlic Butter Shrimp:

• Raw shrimp, peeled and deveined

• Butter

• Garlic, minced

• Lemon juice

• Salt

• Black pepper

• Crushed red pepper flakes (optional)

• Fresh parsley (for garnish)

For the Broccoli Rice:

• Broccoli florets

• Olive oil or butter

• Garlic (optional, for extra flavor)

• Salt

• Black pepper

• Lemon zest (optional)

Directions

1. I start by pulsing the broccoli florets in a food processor until they resemble rice. I set it aside.

2. In a skillet, I heat a bit of olive oil or butter, add garlic if using, and then sauté the broccoli rice for about 4–5 minutes until just tender. I season with salt, pepper, and lemon zest, then set it aside.

3. In another skillet, I melt butter and sauté garlic until fragrant, then add the shrimp, salt, pepper, and red pepper flakes.

4. I cook the shrimp for 2–3 minutes per side until they’re pink and opaque, then finish with a squeeze of lemon juice.

5. I plate the broccoli rice first and top it with the hot garlic butter shrimp and a sprinkle of fresh parsley.

Servings and timing

This recipe serves 2 to 3 people.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• I sometimes mix cauliflower and broccoli together for a two-tone rice.

• For a richer dish, I add a splash of cream or grated parmesan to the shrimp pan at the end.

• I’ve also tossed in cherry tomatoes or spinach for extra veggies.

• To add more protein, I stir in a handful of cooked white beans to the broccoli rice.

• I use pre-riced broccoli from the store when I want to save time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I warm everything gently in a skillet over medium heat. I avoid the microwave for the shrimp if I can, since it can make them rubbery. A quick sauté with a splash of water or broth helps bring it back to life.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking for the best texture.

How do I make broccoli rice without a food processor?

I’ve used a box grater or chopped it finely with a knife. It takes a bit longer but works just fine.

Can I use other veggies for the “rice”?

Absolutely. Cauliflower, zucchini, or even shredded cabbage can be used as a rice base.

What’s the best type of shrimp to use?

I usually go for medium to large shrimp, tail-off, for easy eating. Fresh or frozen both work.

Is this dish low-carb or keto-friendly?

Yes, it’s naturally low in carbs and keto-friendly if I keep the ingredients simple and skip any added sugars or starches.

Conclusion

Garlic Butter Shrimp with Broccoli Rice is one of my favorite quick dinners—it’s rich, garlicky, and satisfying, yet light enough to leave me feeling great. With just a few ingredients and one or two pans, I can pull together a restaurant-quality meal that’s loaded with flavor and nutrition. Whether I’m eating solo or cooking for a few, this dish is always a winner.

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