I’m sure by now you have realized that I am all about the ease in the kitchen. Sometimes it’s hard to call a meal a ‘recipe’, much like this Shrimp & Broccoli Rice dish. It’s super simple and comes together so quickly. I might add that it’s filled with nutrients too!
Since school (work) has started back up, I do find myself prepping on Sunday mornings again – which is good! I mean, it’s super convenient throughout the work week to have prepped foods on hand for a quick ‘throw together’ of dinner, especially after a day when I work out after work. I usually roast 3-4 different kinds of veggies, whip up a breakfast type casserole and/or egg bake muffins and cook up some chicken thighs/legs or roast a chicken…..and cook up some ground protein. If you toss in a few sheet pans at a time, where the veggies are concerned, you can get all this prep done in a good hour. Not much time when it truly does save a lot time and sanity during your work week!
That said, it’s still really nice to cook up a fresh meal on the spot and that’s where something like this Shrimp & Broccoli Rice dish comes in handy! Using prepackaged riced veggies makes it a whole lot easier. I love the convenience and though it’s more costly than buying veggies and “ricing” them yourself, the time it saves and the stress of not doing ‘one more thing’, makes it worth the extra cost IMO.
We all know there is cauliflower rice but did you know there are other “riced” veggies out there? I remember a few years ago, I riced some asparagus and my hubby suggested I start ricing many different vegetables and packaging them – I laughed. But at the same time, I did think it was a really good idea. Fast forward a couple of years, there are many riced vegetables on the market now ….which is great! This Shrimp & Broccoli Rice uses the riced broccoli package by Green Giant. I absolutely love the convenience and I think it’s a great way to get in your vegetables without always having to serve the veggie in its whole state.
This Shrimp & Broccoli Rice recipe has just a handful of ingredients and it really is a quick warm and stir, especially if you buy precooked shrimp. And even if you decide to purchase raw shrimp, it still takes just a handful of minutes to get them pink!
So my friends, if you’re into ease and tasty food, give this recipe a try! It’s kid approved so that in it of itself is a great reason to get this meal into rotation.
- I package prepared broccoli rice* (Green Giant 10oz package)
- 16 oz package of cooked shrimp (26-30 ct)
- Handful of kale
- 2 tbsp butter or ghee
- 4 garlic cloves, minced
- 1 heaping tbsp almond butter
- 1/8 cup cashew milk
- 2 tbsp nutritional yeast
- -1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes (optional)
- Cilantro
- Green Onions
- In a large pan, melt or ghee. Toss in the broccoli rice* and stir to combine.
- Once warmed through, stir in garlic, almond butter, cashew milk and nutritional yeast. Continue cooking on low-medium flame, stirring occasionally for 5 minutes.
- Toss in kale and cook through until wilted. Add in cooked shrimp and warm through. Sprinkle with salt and pepper and red pepper flakes if using.
- Serve topped off with chopped cilantro and/or diced green onions!
- *If purchased frozen, make sure to defrost!
