Lemon Garlic Shrimp and Broccoli

Say hello to your new favorite shrimp dinner that’s topped with a deliciously light lemon garlic sauce!

You can't go wrong with plump shrimp and crunchy broccoli. Which is why this recipe for Lemon Garlic Shrimp and Broccoli is one of the easiest and yummiest dinner recipes ever!

It's a bright, fresh, healthy meal that pairs well a side of wild rice. But, feel free to swap the wild rice for quinoa, couscous, brown rice, or even gluten free pasta.

HOW DO I MAKE LEMON GARLIC SHRIMP & BROCCOLI?

Start by chopping 3 cups of broccoli and ¾ cup of red onion into bite-sized pieces.

In a small (microwave safe) bowl, add 4 tablespoon butter (or margarine), 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon black pepper, ½-1 teaspoon of red pepper flakes (depending on your heat preference) and 1 teaspoon of salt. Microwave until melted, approximately 30 seconds.

Place the chopped vegetables, along with 1 sliced lemon, on a baking sheet. Then drizzle with ¾ of the dressing. Bake at 450 degrees F, for approximately 12 minutes.

While the veggies are roasting, now is the time to cook your preferred side dish. Like I said before, I prefer to serve this dish over a bed of wild rice. But feel free to choose your own.

After the veggies have roasted for 12 minutes, remove tray from oven and add 12-14 oz of large shrimp. Drizzle with the remaining dressing and place back in oven for another 7 minutes, or until shrimp become pink.

**If you are using pre-cooked shrimp, you will only need to cook for 3-5 minutes.**

This Lemon Garlic Shrimp and Broccoli is a super easy dinner that packs a punch of flavor with simple, common ingredients. ENJOY!

Lemon Garlic Shrimp & Broccoli

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Ingredients

• 3 cups broccoli chopped
• ¾ cup red onion chopped
• 12-14 oz large shrimp
• 4 tablespoon butter or margarine
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 Lemon
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½-1 teaspoon red pepper flakes
• One 6.5 oz box of wild rice

Instructions

1. Start by chopping broccoli and red onion into bite-sized pieces.
2. In a small (microwave safe) bowl, add 4 tablespoon butter (or margarine), 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon black pepper, ½-1 teaspoon of red pepper flakes (depending on your heat preference) and 1 teaspoon of salt. Microwave until melted, approximately 30 seconds.
3. Place the chopped vegetables, along with 1 sliced lemon, on a baking sheet. Then drizzle with ¾ of the dressing. Bake at 450 degrees F, for approximately 12 minutes.
4. While the veggies are roasting, now is the time to cook your preferred side dish. Like I said before, I prefer to serve this dish over a bed of wild rice. But feel free to choose your own.
5. After the veggies have roasted for 12 minutes, remove tray from oven and add 12-14 oz of large shrimp. Drizzle with the remaining dressing and place back in oven for another 7 minutes, or until shrimp become pink.  **If you are using pre-cooked shrimp, you will only need to cook for 3-5 minutes.**