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