Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) chicken broth or vegetable broth
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 cups cooked white rice
  • 1 cup steamed broccoli florets
  • 1 avocado, pitted and sliced
  • Optional: Sesame seeds, for garnish
  • Optional: Sriracha or chili garlic sauce, for serving

Instructions:

  1. Pat shrimp dry with paper towels; season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant.
  3. Add white wine (if using) to the skillet and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and butter.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  5. Stir in lemon juice. Taste and adjust seasonings as needed.
  6. Divide cooked rice between two bowls. Top with steamed broccoli, sliced avocado, and the garlic shrimp.
  7. Garnish with fresh parsley and sesame seeds (if desired). Serve with sriracha or chili garlic sauce, if desired.