Lemon Shrimp and Broccoli Skillet
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
2 cups broccoli florets
2 tbsp olive oil (divided)
3 garlic cloves, minced
Zest and juice of 1 lemon
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
1 tbsp oil Olive (optional for richness)
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions:
Prep shrimp and broccoli
Pat shrimp dry and season with salt and pepper. Cut broccoli into bite-sized florets.
Blanch or steam broccoli (optional but faster)
Microwave or blanch broccoli in boiling water for 2-3 minutes until just tender-crisp. Drain and set aside.
Sauté shrimp
In a large skillet over medium-high heat, heat 1 tbsp olive oil.
Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
Sauté garlic and broccoli
In the same skillet, add remaining 1 tbsp olive oil. Add garlic and red pepper flakes (if using), sauté for 30 seconds.
Add the broccoli and cook for 2-3 minutes, stirring occasionally.
Combine & finish
Return shrimp to the skillet. Add lemon zest, juice, and butter if using. Toss everything together until well coated and heated through — about 1-2 minutes.
Serve
Sprinkle with fresh parsley, serve with lemon wedges over rice, pasta, or cauliflower rice for a low-carb option.
Tips:
Add cooked quinoa or rice directly into the skillet for a one-pan meal.
Toss in some cherry tomatoes or mushrooms for extra veggies