• Jackie Brubaker

Shrimp and Broccoli, the easiest weeknight dinner ever.



When you're coming home from work and you're thinking about what your have in your fridge two things you should always have, shrimp and broccoli. The shrimp stay frozen ready for any day, any time and broccoli is just a no brainer of veggies to have on hand. This super delicious and really easy meal to make it just begging you to try it out!


Watch the Reluctant Housewife episode here and grab the recipe below!


Your,

Reluctant Housewife




Shrimp and Broccoli


Bag of frozen, de-veined, raw shrimp

Bag of broccoli florets

2 TBSP olive oil

1 TBSP butter

salt and pepper to taste

red pepper flakes to taste

1 large clove garlic minced


First thaw you're shrimp. You can toss about six shrimp or double depending on how many people are eating, into a large bowl like a salad bowl. Using warm water submerge the shrimp and keep tossing them around until they become soft. You can leave them in the warm water for about ten minutes and they will thaw as well. As long as they're bendable they ready to go. Leave them in the water until broccoli is half way cooked.


In a frying pan add butter and olive oil. Melt and toss broccoli in on a medium heat. Add salt and pepper, red pepper flakes and toss for about 5-8 minutes. Use a cover to steam them faster.


Once broccoli is cooked add shrimp and garlic on a medium heat. Shrimp like to cook fast so once they're pink on each side they should be done. About 3 minutes on each side.


You can serve this alone of put it on top of brown rice, pasta or whatever feels right! Enjoy!


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