# What You Need:
→ Main Ingredients
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 4 cloves garlic, finely minced
→ Vegetables
05 - 2 cups broccoli florets
06 - 1 cup sugar snap peas, trimmed
→ Seasoning
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon freshly ground black pepper
→ To Serve
09 - 2 cups cooked long-grain rice
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for garnish (optional)
# How to Make:
01 - Pat shrimp dry with paper towels and season evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until opaque. Remove shrimp and set aside.
03 - Add butter to same skillet, then stir in minced garlic. Sauté for 30 seconds until aromatic. Add broccoli florets and snap peas, cooking for 3-4 minutes until vegetables are just tender yet still vibrant.
04 - Return shrimp to the skillet with vegetables. Toss everything together to coat in garlic butter and cook for 1 minute to heat through.
05 - Spoon stir-fry over prepared rice. Sprinkle with fresh parsley and add lemon wedges if desired.
