Garlic Butter Shrimp and Broccoli Rice is a simple and tasty meal that brings together juicy shrimp sautéed in a rich garlic butter sauce with fluffy, flavorful broccoli rice. The shrimp get a lovely golden sear, and the broccoli rice adds a fresh, slightly crunchy touch that makes this dish both filling and light. It’s a perfect weeknight dinner when you want something quick but still impressive.
I love making this recipe when I’m short on time but want to eat something satisfying and full of flavor. The garlic butter sauce is the star here—it’s buttery and garlicky without being too heavy, and the shrimp soak it up so well. I usually toss in some red pepper flakes for a little kick, but you can keep it mellow or spice it up depending on your mood. Plus, using broccoli rice instead of regular rice is a great way to sneak in some greens without even thinking about it.
My favorite way to serve this is right from the pan, all hot and fragrant, maybe with a sprinkle of fresh parsley or a squeeze of lemon to brighten it up. It’s one of those dishes I can eat on its own or pair with a simple salad if I want something extra. Whenever I make it, everyone around the table ends up grabbing seconds because it’s just that easy to love.
Key Ingredients & Substitutions
Shrimp: Large shrimp with tails on help keep them juicy and add extra flavor. You can use peeled tails-off shrimp if preferred, but be mindful they cook very fast, so watch timing.
Butter & Garlic: Butter is key for a rich, smooth sauce. If dairy-free, swap with olive oil or vegan butter. Fresh garlic is best for that strong garlicky punch—garlic powder just won’t match.
Broccoli Rice: Finely chopped fresh broccoli is a great low-carb rice alternative, adding texture and nutrients. Frozen riced broccoli works too; just thaw and drain well before cooking.
Spices: Smoked paprika adds a subtle smokiness that pairs well with shrimp. Red pepper flakes bring some heat, but both can be left out or adjusted based on how spicy you like your food.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very quickly, so keeping an eye on them is key! Here’s how I do it:
- Heat the pan until the butter is melted and shimmering but not browning.
- Arrange shrimp in one layer so they sear evenly.
- Cook for 2-3 minutes without moving until the bottom turns pink and slightly browned.
- Flip shrimp and cook just 1-2 more minutes until opaque and firm but still juicy.
- Remove immediately—overcooked shrimp get rubbery fast!
Trust your eyes more than the clock. Perfect shrimp are tender and slightly springy to the touch, making your garlic butter sauce shine.
Equipment You’ll Need
- Large skillet – I recommend a wide one that can hold all the shrimp and broccoli rice comfortably, so everything cooks evenly.
- Chef’s knife – for chopping broccoli into tiny pieces and mincing garlic. A sharp knife makes prep faster and easier.
- Cutting board – use a sturdy cutting board to safely chop ingredients.
- Measuring spoons – to accurately measure garlic, butter, and spices for balanced flavor.
- Stirring spoon or spatula – for tossing ingredients in the pan without breaking the shrimp.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or tofu if you prefer a different protein or keep it vegetarian.
- Add a splash of soy sauce or sesame oil during cooking for an Asian-inspired flavor twist.
- Mix in some roasted red peppers or cherry tomatoes for extra color and sweetness.
- Top with grated Parmesan or a squeeze of fresh lemon juice for extra brightness and tang.
Garlic Butter Shrimp and Broccoli Rice
Ingredients You’ll Need:
Shrimp and Sauce:
- 1 pound large shrimp, peeled and deveined, tails on
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon red pepper flakes (optional)
Broccoli Rice:
- 3 cups broccoli florets, chopped into small pieces
- 1 cup cooked white rice
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon lemon juice (optional)
How Much Time Will You Need?
This meal takes about 20 minutes from start to finish. It’s quick to prep and cook, making it a perfect option for busy weeknights. Most of the time is spent sautéing the broccoli rice and shrimp, so it’s fast and simple.
Step-by-Step Instructions:
1. Make the Broccoli Rice:
Start by finely chopping the broccoli florets into small, rice-sized pieces. Set it aside while you prepare the rest.
2. Cook the Broccoli:
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the minced garlic and cook for about 1 minute, stirring often so it doesn’t burn but becomes fragrant. Then, add your chopped broccoli rice, sprinkle with a pinch of salt and black pepper, and sauté for 4-5 minutes until bright green and tender. Remove the broccoli rice from the skillet and set aside.
3. Sauté the Shrimp:
Add the remaining 2 tablespoons of butter to the same skillet and heat over medium-high heat. Once melted, lay the shrimp out in a single layer. Season with salt, pepper, smoked paprika, and red pepper flakes if you like a little spice. Cook undisturbed for 2-3 minutes until the shrimp turn pink and start to brown on the bottom. Flip them and cook for another 1-2 minutes until fully opaque and cooked through.
4. Combine and Finish:
Stir the cooked rice and chopped parsley into the skillet with the shrimp and butter sauce. Mix gently, allowing everything to heat through and combine flavors.
5. Serve & Garnish:
Plate the broccoli rice alongside the garlic butter shrimp mixture. If you like, drizzle a little lemon juice over the shrimp to add a fresh pop of brightness. Sprinkle extra parsley on top for a pretty finish.
Enjoy your delicious, quick, and easy Garlic Butter Shrimp and Broccoli Rice!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to thaw them overnight in the fridge or quickly under cold running water. Pat them dry to avoid extra moisture in the pan.
Can I Substitute Broccoli Rice with Cauliflower Rice?
Absolutely—cauliflower rice works great as a low-carb alternative and pairs well with the garlic butter shrimp. Prepare it the same way by chopping or using pre-riced cauliflower.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave to prevent overcooking the shrimp.
Can I Make This Recipe Ahead of Time?
You can cook the broccoli rice and shrimp separately ahead of time and store them in the fridge. Reheat gently before combining and serving for best texture and flavor.