Lemon-Garlic Butter Shrimp and Broccoli

Lemon-Garlic Butter Shrimp and Broccoli


  • 6 Tbs. unsalted butter

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

  • 1 Tbs. fresh lemon juice (from 1 lemon)

  • 1/2 tsp. black pepper

  • 1/2 tsp. crushed red pepper

  • 1 1/2 tsp. 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 Tbs. J. Olive Co. EVOO

  • 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.

Recipe courtesy of The SL Kitchen.