I’ve made this dish a couple of times now as part of my meal prep and I’m finally getting around to posting it! I would just include it in one of my meal prep posts, but really this is too good to bury in one of those posts. Plus it’s really easy! It’s filling but doesn’t feel heavy, which I think is perfect for lunch. And you can make it as spicy as you want…it’s spicy enough as is to make your nose run a little but not be overpowering. I’m not a fan of spicy when it overpowers the flavor of a dish.
I served mine on top of some mixed rice…it’s got brown and white rice, wild rice, red rice and basmati (I think I got that right). Whatever is in there, it tastes good and absorbs the sauce from the shrimp nicely. You may notice that the recipe below calls for green onions but what’s pictured are actually chives…the grocery store was fresh out of green onions so I had to put something in there! Chives are good on it, but green onions are better 🙂
This is my favorite way to steam broccoli…just stick it in a microwave safe bowl, cover it with a damp paper towel and microwave for a few minutes. Boom. So easy and you don’t have to worry about draining the nutrients out of the broccoli like you might with regular steaming. I added some soy sauce, honey and seasoning to my broccoli before I heated it up, but do what you feel is right.
This is about the time that I added the sauce to the shrimp. It needs to be cooked enough that you can drain off the extra juices before adding the sauce, but you don’t want it to be too cooked or else you’ll really overdue them when you bring the sauce to a boil and reduce it.
Spicy Garlic Shrimp with Broccoli and Rice
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories per serving 307 kcal
Ingredients
- 1 lb raw shrimp peeled and deveined
- 4 cups broccoli
- 5/8 cup Della 4 Grain Rice Blend dry
- 3 cloves garlic minced
- 1 tsp olive oil
- 1 tsp Flavor God Garlic Lover's Seasoning
- 1/4 cup chopped green onion
Sauce Ingredients:
- 3 tbsp low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp sriracha sauce
- 1 tbsp honey
- 1/4 tsp black pepper
- Optional: 1/4 tsp red pepper flakes
Instructions
- Cook rice according to package directions. Set aside.
- Add broccoli to a large, microwave safe bowl. Top with seasoning and cover bowl with a damp paper towel. Microwave for 3-4 minutes or until broccoli is tender.
- In a small bowl, whisk together all sauce ingredients. Set aside.
- Heat olive oil over medium-high heat in a large skillet. Add garlic and saute until fragrant. Add shrimp and cook for about 1 minute or until partly opaque. Drain any liquid from the skillet.
- Add sauce and bring to a boil. Continue boiling until liquid is reduced and shrimp are cooked through. Remove from heat and add green onion.
- Serve shrimp over rice and broccoli.
Nutrition Facts
Spicy Garlic Shrimp with Broccoli and Rice
Amount Per Serving
Calories 307 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 172mg57%
Sodium 474mg21%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 7g8%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.
I kept my meal prepped portions of this stored in the fridge for 4 or 5 days and it was totally fine to eat. I wouldn’t push it past that amount of time in the fridge though – go for the freezer if you need to store it for longer.
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This looks better than garlic shrimp with pasta
Gran combinación. La voy a probar.
Just made the recipe it's AMAZING. Love the siracha I wouldnt have thought of that. Thanks for posting!
It is the great idea for my dinner.
Oh it's a very nice recipe with broccoli! Thank you for posting it!
I love this recipe! I would only suggest adding in the volume measurements for the soy sauce, since the ones you use are no longer being produced (at least from what I could find on a Google search). It’s a bit tricky to find out how much soy sauce 3 of their units is when they’re out of business.
Hi Alison! Thanks for the comment – it does look like they’ve closed up shop unfortunately 🙁 Their little sauce packs were so convenient. Each of the little sauce units are about 1 tbsp so I made a note of that in the recipe.