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Lemon and Olive Oil Shrimp over Rice with Broccoli

Lemon and olive oil shrimp! Shrimp should be so lucky to be included in this recipe!! This is a staple in my IBD healing diet, and it’s delicious!

Lemon and Olive Oil Shrimp over Rice with Broccoli

Lemon and Olive Oil Shrimp over Rice with Broccoli

Course: Lunch, Main Course
Cuisine: American, Asian, Chinese
Keyword: broccoli, shrimp
Prep Time: 10 minutes
Cook Time: 15 minutes
Jasmine Boiled Rice: 30 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 245kcal
Author: Chef Verde
This is a delicious quick gluten-free meal for any meatless day on your calendar.
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Ingredients

  • 1 lbs Shrimp 500g large , peeled and deveined, tails intact
  • 1 tbsp Lemon Juice
  • 1 tbsp Extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1/16 tsp kosher salt
  • 1/16 tsp freshly ground pepper optional
  • 170 gm broccoli florets from frozen

Instructions

Prepare Jasmine Boiled Rice for 2 people. See recipe else where on site.

  • Preheat the air fryer to 400°F (200°C).
  • In a bowl, toss together the shrimp, lemon juice and olive oil. 
  • Add garlic powder and a pinch each of salt and pepper. Cover and toss to combine. 
  • Add shrimp in the fry basket and cook for 10 minutes. 
  • Microwave broccoli covered for 2 minutes with 1 tbsp water. Let cool and chop.
    Chopped Broccoli
  • Put Jasmine Boiled Rice in bowl and add broccoli.
    Broccoli and boiled rice
  • Transfer the shrimp to the bowl.

Notes

Serve hot. Serves 2 to 4.

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 47g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 571mg | Sodium: 1845mg | Potassium: 181mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 20.5mg | Calcium: 349mg | Iron: 5.2mg