Description
Dinner in 20 minutes? This garlic shrimp and broccoli skillet delivers restaurant-worthy flavor with minimal effort. The perfect balance of protein, veggies, and that irresistible buttery garlic sauce.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- 6 cloves garlic, minced (about 2 tablespoons)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1/4 cup (15g) fresh parsley, chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Pat shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- Bring a pot of salted water to boil. Add broccoli florets and blanch for 2 minutes. Drain and immediately transfer to ice water. Once cooled, drain thoroughly.
- Heat 1 tablespoon each of butter and 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 pink and opaque. Remove to a plate.
- Reduce heat to medium and add remaining butter and oil to the same skillet. Add minced garlic and red pepper flakes (if using). Cook for 30-60 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits. Let simmer for 2 minutes to reduce slightly.
- Add blanched broccoli to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until heated through.
- Return shrimp to the pan and gently toss everything together. Cook just until everything is hot, about 1 minute more.
- Remove from heat, sprinkle with fresh parsley and Parmesan if using.
- Taste and adjust seasoning if needed. Serve immediately, either alone or over rice, pasta, or with crusty bread.