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  • Jun 3
  • 2 min read

Updated: Jun 8








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Bright lemon, rich garlic butter, tender shrimp, and roasted broccoli come together in this easy sheet pan dinner that’s perfect for busy weeknights. Served over flavorful wild rice cooked in chicken broth, simple enough for a regular Tuesday night.


The lemon slices roast alongside the broccoli, adding a subtle sweetness that balances the buttery garlic sauce. Everything comes together with minimal cleanup and maximum flavor.


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TOOLS FROM THE KITCHEN:


• Large baking sheet

• Aluminum foil

• Medium saucepan with lid

• Mixing bowl

• Microwave-safe bowl

• Measuring spoons and cups

• Sharp knife

• Cutting board


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INGREDIENTS:


• 6 tablespoons unsalted butter

• 4 garlic cloves, finely chopped

• Juice of 1 lemon

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper

• 1 teaspoon kosher salt

• 1 box long grain and wild rice mix

• 2¼ cups lower-sodium chicken broth

• 3 cups broccoli florets

• 3 tablespoons olive oil

• 1 medium lemon, thinly sliced

• 12 ounces large shrimp, peeled and deveined


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PREPARE:


  1. Preheat oven to 450°F.

  2. In a microwave-safe bowl, combine butter, garlic, lemon juice, black pepper, crushed red pepper, and 1 teaspoon kosher salt. Microwave until melted and stir well.

  3. Prepare rice according to package directions, substituting chicken broth for water. Stir in 1 tablespoon of the garlic butter mixture. Cover and keep warm.

  4. In a large mixing bowl, toss broccoli florets and lemon slices with olive oil and ½ teaspoon salt.

  5. Spread broccoli mixture onto a foil-lined baking sheet.

  6. Roast for 12–15 minutes, or until broccoli begins to crisp around the edges.

  7. Remove baking sheet from oven and stir broccoli.

  8. Arrange shrimp evenly over broccoli.

  9. Drizzle shrimp and broccoli with remaining garlic butter mixture.

  10. Return pan to oven and bake 5–6 minutes, or until shrimp are pink and cooked through.

  11. Fluff rice with a fork.

  12. Serve shrimp and broccoli over warm rice and enjoy.


Recipe Note: Recipe adapted from Southern Living Magazine February 2019


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NOTES FROM THE KITCHEN:


• Fresh lemon juice gives the best flavor.

• Don’t overcook the shrimp. Remove them as soon as they turn pink.

• For extra heat, increase the crushed red pepper.

• Chicken broth adds more flavor to the rice than water alone.

• Leftovers store well in the refrigerator for up to 3 days.

• Great for meal prep lunches throughout the week.

 
 
 

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