This One-Pot Broccoli with Shrimp is a deliciously simple weeknight dinner that comes together in just one pot and about 30 minutes. Tender jasmine rice simmers in savory chicken broth, topped with crisp-tender broccoli and juicy shrimp, all brightened with lemon, garlic, and a touch of soy. It’s comforting, flavorful, and wonderfully easy to clean up.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth (or vegetable broth)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, just until fragrant, stirring often so the garlic doesn’t burn.
- Add the shrimp to the pot in an even layer. Cook for 2–3 minutes, stirring once or twice, until the shrimp turn pink and opaque.
- Use a slotted spoon to remove the shrimp from the pot and set them aside on a plate, leaving the flavored oil and garlic in the pot.
- Add the rinsed jasmine rice to the same pot. Stir and toast the rice for 1–2 minutes until lightly coated in oil and slightly translucent around the edges.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and let the rice simmer gently for 10 minutes.
- After 10 minutes, quickly lift the lid and scatter the broccoli florets evenly over the partially cooked rice. Do not stir. Cover again immediately and cook for another 5 minutes, or until the rice is tender and the broccoli is bright green and crisp-tender.
- Return the cooked shrimp and any accumulated juices to the pot. Add the soy sauce, lemon juice, and a pinch of salt and black pepper.
- Gently fold everything together, being careful not to mash the rice, and cook for 1–2 minutes more, just until the shrimp are heated through and the flavors meld.
- Taste and adjust seasoning with additional salt, pepper, lemon, or soy sauce as desired.
- Remove from the heat, sprinkle with chopped fresh parsley, and serve warm straight from the pot.
Variation
- Swap the protein: Use chicken breast cut into small pieces instead of shrimp. Brown the chicken fully at the beginning, remove, and proceed as written, adding the chicken back in where the shrimp would be returned.
- Make it extra veggie-packed: Add thinly sliced bell pepper, peas, or shredded carrots on top of the rice along with the broccoli for added color and nutrition.
- Coconut-lime twist: Replace half of the chicken broth with coconut milk, skip the parsley, and finish with extra lime juice and fresh cilantro for a creamy, tropical flavor.
Cooking Notes
- Use a pot with a tight-fitting lid to ensure the rice cooks evenly and absorbs the broth properly.
- Avoid stirring the rice while it cooks; lifting the lid too often or stirring can release steam and cause uneven or undercooked grains.
- If the rice isn’t quite tender after the listed time and the liquid is absorbed, add 2–3 tablespoons of water or broth, cover, and cook for a few more minutes over low heat.
Serving Suggestions
- Serve with a simple green salad or cucumber salad to add a refreshing crunchy side.
- Top each bowl with a drizzle of extra-virgin olive oil, a squeeze of lemon, or a sprinkle of grated Parmesan or chili crisp, depending on your taste.
- Pair with a light soup or miso soup to round out the meal, especially on cooler evenings.
Tips
- Use medium or large shrimp for best texture; very small shrimp can overcook quickly in the pot.
- For deeper flavor, lightly season the shrimp with salt and pepper before searing them in the garlic oil.
- Let the dish rest, covered, for 3–5 minutes off the heat before serving this helps the rice finish steaming and the flavors to settle.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24 g
- Sodium: 720 mg
Frequently Asked Questions
- Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator or under cold running water, then pat dry before cooking so they sear instead of steam. - Can I use a different type of rice?
You can use long-grain white rice, but adjust the cooking time as needed. Brown rice will require more liquid and a longer simmer, and may overcook the shrimp and broccoli. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water, or in the microwave, until warmed through. - Is this recipe spicy?
Only if you add the red pepper flakes. For a milder version, omit them entirely; for more heat, add extra flakes or a dash of hot sauce at the end.
Conclusion
This One-Pot Broccoli with Shrimp is a quick, satisfying meal that turns everyday ingredients into something special with minimal effort. Fluffy rice, juicy shrimp, and vibrant broccoli soak up garlicky, lemony, savory flavors, all in a single pot. It’s weeknight-friendly, light yet comforting, and easy to customize for your table.
Print
One-Pot Broccoli with Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with gluten-free soy sauce), Dairy-Free
Description
This One-Pot Broccoli with Shrimp is a deliciously simple weeknight dinner that comes together in just one pot and about 30 minutes. Tender jasmine rice simmers in savory chicken broth, topped with crisp-tender broccoli and juicy shrimp, all brightened with lemon, garlic, and a touch of soy. It’s comforting, flavorful, and wonderfully easy to clean up.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth (or vegetable broth)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, just until fragrant, stirring often so the garlic doesn’t burn.
- Add the shrimp to the pot in an even layer. Cook for 2–3 minutes, stirring once or twice, until the shrimp turn pink and opaque.
- Use a slotted spoon to remove the shrimp from the pot and set them aside on a plate, leaving the flavored oil and garlic in the pot.
- Add the rinsed jasmine rice to the same pot. Stir and toast the rice for 1–2 minutes until lightly coated in oil and slightly translucent around the edges.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and let the rice simmer gently for 10 minutes.
- After 10 minutes, quickly lift the lid and scatter the broccoli florets evenly over the partially cooked rice. Do not stir. Cover again immediately and cook for another 5 minutes, or until the rice is tender and the broccoli is bright green and crisp-tender.
- Return the cooked shrimp and any accumulated juices to the pot. Add the soy sauce, lemon juice, and a pinch of salt and black pepper.
- Gently fold everything together, being careful not to mash the rice, and cook for 1–2 minutes more, just until the shrimp are heated through and the flavors meld.
- Taste and adjust seasoning with additional salt, pepper, lemon, or soy sauce as desired.
- Remove from the heat, sprinkle with chopped fresh parsley, and serve warm straight from the pot.
Notes
- Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch and keep the grains fluffy.
- If using low-sodium broth and soy sauce, you may need to add a bit more salt at the end to bring out the flavors.
- Shrimp cook quickly remove them as soon as they turn pink and opaque to keep them juicy and tender.
- You can easily halve or double this recipe; just keep the rice-to-liquid ratio at about 1:2 and use a pot large enough to hold everything comfortably.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 1 portion (about 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 720 mg (will vary with broth and soy sauce)
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 190 mg
Keywords: one pot shrimp and broccoli, shrimp rice skillet, easy weeknight dinner, broccoli shrimp rice, 30 minute meal