Dinner
Garlic Herb Shrimp Skillet with Broccoli Rice
This is my go-to after a hard training day — garlicky shrimp cooked fast and hot, tossed over lightly buttered broccoli rice. It's on the table before you've even finished stretching.
Method
Pat the shrimp dry with a paper towel — this helps them sear instead of steam.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Toss shrimp with paprika, salt, and pepper, then add to the hot skillet in a single layer.
Cook shrimp 1-2 minutes per side until pink and just cooked through, then transfer to a plate.
In the same skillet, add the remaining tablespoon of oil and the garlic, cooking 30 seconds until fragrant.
Add broccoli rice and butter, stirring often, for about 4-5 minutes until tender.
Season broccoli rice with a pinch of salt and pepper.
Return shrimp to the skillet, add lemon juice and red pepper flakes, and toss everything together for 1 minute.
Top with fresh parsley and serve straight from the skillet.
Chef's tip
If you're prepping this for the week, cook the shrimp and broccoli rice separately and store apart — shrimp gets rubbery when reheated together with rice, but kept separate it reheats in under two minutes without losing texture.