Ingredients

• 1 lb shrimp, peeled & deveined
• 1 cup uncooked brown rice
• 2 cups broccoli florets
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon (zest + juice)
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• 1 tsp cornstarch + 2 tbsp water (optional, for light thickening)
• 1 tbsp unsalted butter
• Salt, pepper, and red pepper flakes to taste
• 1/4 cup chopped parsley (optional)

Instructions

1. Cook the brown rice according to package instructions (typically 1 cup rice to 2 cups water). Simmer covered for about 30-35 minutes until tender.
2. While the rice cooks, steam the broccoli. Place florets in a colander over the rice pot (or use a separate steamer) and steam for about 5 minutes until bright green and crisp-tender. Set aside.
3. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp to the pan with a pinch of salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp from the pan and set aside.
5. In the same pan, add chicken broth, lemon juice, and lemon zest. Stir and bring to a simmer.
6. If you prefer a thicker sauce, mix cornstarch with 2 tablespoons of water and stir it into the pan. For a richer flavor, add 1 tablespoon of unsalted butter. Simmer for 1-2 minutes until slightly thickened.
7. Return the shrimp and broccoli to the pan. Toss everything together and cook for another 1-2 minutes to heat through and coat with sauce.
8. Serve the shrimp and broccoli mixture over the brown rice. Garnish with chopped parsley if desired.

Tips

You might be tempted to skip a step by putting the cornstarch directly into the pan sauce. Don’t do it! The cornstarch needs to dissolve in a bit of water to be properly taken up by the sauce. Putting it directly into the hot pan will cause it to clump.