Pan-Seared Garlic Shrimp

Succulent pan-seared shrimp bursting with garlic and lemon flavor, served alongside fluffy rice and steamed broccoli for a complete, quick weeknight meal.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.32/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• healthy
• quick
• savory

Ingredients

• 1 pound shrimp (large, peeled and deveined)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon fresh parsley (chopped)
• 2 pound jasmine rice (microwaveable pouches)
• 12 ounce frozen broccoli florets

Instructions

1. Pat the shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque.
3. While shrimp cooks, microwave the jasmine rice pouches according to package directions.
4. In the last minute of shrimp cooking, add minced garlic, dried thyme, and red pepper flakes to the skillet. Stir constantly until fragrant, about 30 seconds.
5. Remove the skillet from heat and stir in the fresh lemon juice.
6. Steam the frozen broccoli florets according to package directions.
7. Serve the pan-seared garlic shrimp immediately over jasmine rice, with steamed broccoli on the side. Garnish with fresh parsley if desired.

Notes

Adjust red pepper flakes to your preferred spice level. Leftovers can be refrigerated for up to 2 days.

Nutrition (per serving)

• Calories: 405
• Protein: 34.6 g
• Carbohydrates: 44.9 g
• Fat: 11.5 g
• Fiber: 3.7 g
• Sodium: 760 mg
• Saturated Fat: 1.7 g
• Sugar: 0.5 g
• Cholesterol: 240 mg