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A quick and flavorful one-skillet meal combining seared shrimp and tender-crisp broccoli in a rich garlic butter sauce with a touch of heat, ready in about 15-20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 4 cups broccoli florets (fresh or frozen)
  • 3 tbsp unsalted butter (divided)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 0.25 cup chicken broth or vegetable broth
  • 1 tbsp fresh lemon juice
  • 0.5 tsp paprika
  • 0.5 tsp red pepper flakes (optional)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. If using frozen shrimp, thaw in cold water until fully thawed.
  2. Pat shrimp dry with paper towels.
  3. Cut broccoli into bite-sized florets.
  4. Mince garlic and measure butter, olive oil, broth, and lemon juice.
  5. Toss shrimp with paprika, Italian seasoning, salt, and pepper.
  6. (Optional) Blanch broccoli in boiling water for 2 minutes then plunge into ice water, or microwave covered for 2 minutes.
  7. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
  8. Arrange shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque; remove and set aside.
  9. Melt remaining butter in the same skillet.
  10. Add broccoli florets; if not blanched, pour in chicken broth and cover, steaming for 3 minutes until just tender-crisp; if blanched, sauté for 1–2 minutes to build color.
  11. Push broccoli to the edge of the pan to create a well; add minced garlic and red pepper flakes to the cleared space and sauté about 30 seconds until fragrant without burning.
  12. Return shrimp to the pan and toss everything to coat in the garlic butter sauce.
  13. Squeeze fresh lemon juice over the skillet, toss, and adjust seasoning with salt and pepper to taste.

Notes

For best shrimp texture, watch for the shrimp to curl into a “C” shape; avoid overcooking to an “O” shape which makes them rubbery., If using frozen broccoli, thaw fully and squeeze out excess water before cooking to avoid sogginess., To prevent sauce from breaking, avoid overheating butter and lemon juice; if sauce separates, remove pan from heat and whisk in a teaspoon of warm water.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 calories per serving
  • Fat: About 15g fat per serving
  • Carbohydrates: Approximately 8g carbohydrates per serving
  • Protein: About 25g protein per serving