Looking for a delicious, healthy, and quick meal? This Shrimp Broccoli Rice recipe is a perfect balance of lean protein, vegetables, and carbs, making it a go-to option for a weeknight dinner. Tender shrimp, crisp broccoli, and fluffy rice come together in a flavorful dish that can be made in under 30 minutes.
Shrimp Broccoli Rice Recipe
4
servings10
minutes20
minutes356
kcal30
minutesKeep the screen of your device on
Ingredients
- For the Shrimp and Broccoli:
500 g 1 lb shrimp, peeled and deveined
300 g 10 oz broccoli florets
2 tablespoons 2 tablespoons olive oil
3 3 garlic cloves
1 teaspoon 1 teaspoon ginger
1 tablespoon 1 tablespoon soy sauce
1 tablespoon 1 tablespoon oyster sauce
1 tablespoon 1 tablespoon sesame oil
Salt and pepper, to taste
1 tablespoon 1 tablespoon sesame seeds
2 2 green onions
- For the Rice:
300 g 10 oz jasmine or basmati rice (uncooked)
700 ml 3 cup water or chicken broth
1 tablespoon 1 tablespoon butter or oil
Salt, to taste
Equipment
Large skillet- Medium saucepan
- Knife
- Cutting board
- Spoon
- Wooden spoon
Directions
- Cook the Rice:
- In a medium saucepan, bring 3 cups of water or chicken broth to a boil.
- Add 1 ½ cups of rice, 1 tablespoon butter (or oil), and a pinch of salt. Stir and cover.
- Reduce heat to low and let it simmer for 15 minutes or until all the liquid is absorbed.
- Fluff with a fork and set aside.
- Prep the Shrimp and Broccoli:
- While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove and set aside.
- In the same skillet, add another tablespoon of olive oil and sauté garlic and ginger until fragrant, about 1 minute.
- Cook the Broccoli:
- Add broccoli florets to the skillet and stir-fry for 4-5 minutes until they are bright green and tender-crisp.
- If needed, add a splash of water and cover the skillet for a couple of minutes to steam the broccoli.
- Combine and Finish:
- Add the shrimp back into the skillet along with soy sauce, oyster sauce, and sesame oil. Stir everything together and cook for another 2-3 minutes until heated through.
- Taste and adjust seasoning if needed.
- Serve:
- Divide the cooked rice among plates and top with the shrimp and broccoli stir-fry.
- Garnish with sesame seeds and sliced green onions if desired.
Notes
- Toss in a pinch of red pepper flakes or a dash of Sriracha for a spicy kick.
Can I use frozen shrimp for this recipe?
Yes! You can use frozen shrimp, but make sure to thaw them first. To thaw quickly, place the shrimp in a bowl of cold water for about 10 minutes. Drain and pat them dry before cooking.
What type of rice works best for this dish?
Jasmine or basmati rice is recommended because they both have a light, fluffy texture that complements the shrimp and broccoli. However, you can also use brown rice or even quinoa for a healthier alternative.
Can I substitute the broccoli with other vegetables?
Absolutely! You can swap broccoli with other vegetables like bell peppers, snap peas, zucchini, or carrots. Feel free to mix and match your favorite veggies.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little water to avoid the rice from drying out, or microwave it with a damp paper towel over the bowl.
Can I make this dish spicier?
Definitely! Add a pinch of red pepper flakes, a dash of Sriracha, or a bit of chili oil when cooking the shrimp or broccoli to give the dish an extra kick of heat.
Can I use pre-cooked shrimp?
Yes, but be careful not to overcook them. Simply add the pre-cooked shrimp at the very end to heat through for about 1-2 minutes.
What can I serve with this dish?
This dish is a complete meal on its own, but you can serve it with a side of egg rolls, a light soup like miso, or a green salad for a more substantial dinner.
