This meal was ready in under twenty minutes. Now that’s a record, and it was all homemade without a lot of fuss. While your rice is cooking, stir fry vegetables of your choice. Then, five minutes before time to eat, add the shrimp.
It’s a simple recipe, but it’s tasty and a quick way to fix this fish. You can make your own broth or used store-bought, but homemade is best, for sure.
Add whatever seasonings you like, and you’re good to go. Your rice will have extra flavor if you use some of the broth for cooking.
Additions for this meal
Stir fried broccoli, cauliflower, carrots, or green beans add color, texture, and flavor to this dish. If you’re serving over noodles, you will probably want to serve the vegetables on the side. If you’re serving it over rice, you can add the vegetables right with the shrimp.
This recipe comes from my daughter Sarah Beth, who also took the photo of the meal on the plate. She’s my go-to for ideas when I need a quick one for a meal. It so happened that we both planned to make shrimp for supper that evening. I texted her to ask her for a new way to fix shrimp, and she sent me her newest recipe.
- 2 Tablespoons butter
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- ⅓ - ¾ cup chicken broth
- 16 oz. pre-cooked shrimp
- Lemon juice - to sprinkle on top
- Parmesan cheese - for sprinkles
- Melt butter in large skillet
- Add salt and garlic powder
- Add chicken broth
- Bring to as simmer
- Add shrimp and cook 1-2 minutes until pink
- Drain broth
- Squeeze lemon juice on top
- Sprinkle with Parmesan cheese
- Serve over noodles or rice