Lemon Shrimp Broccoli Rice Skillet

LET'S COOK

Directions

1. 1Check all package labels for gluten and yeast ingredients and remember this meal contains shellfish
2. 2Keep raw shrimp and their juices separate from the vegetables and ready-to-eat food, wash hands after handling shrimp, and sanitize the work area
3. 3Heat the oil in a large lidded skillet over medium heat and cook the onion 3 minutes
4. 4Stir in the rice, water, garlic powder, dill, salt, and pepper and bring to a gentle boil
5. 5Cover, reduce heat to low, and simmer 15 minutes without lifting the lid
6. 6Stir in the frozen broccoli, cover, and cook 3–4 minutes
7. 7Add the thawed shrimp in an even layer, cover, and cook 5–7 minutes, stirring once, until the shrimp are firm, pearly, and opaque and reach 145°F on a food thermometer, the broccoli is steaming, and the rice is tender
8. 8Add a splash of water and cook a little longer if needed, using temperature rather than time alone to judge doneness
9. 9Squeeze half the lemon over the skillet, stir with a clean spoon, and divide among four bowls with the remaining lemon cut into wedges
10. 10Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F, keep at 40°F or below, and use within 3–4 days
11. 11Reheat leftovers to 165°F