Garlic Butter Shrimp and Broccoli Skillet

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Garlic Butter Shrimp with Broccoli – Quick, simple, and big on flavor! This garlic butter shrimp and broccoli skillet is made using pantry ingredients and is ready in under 30 minutes. Gluten-free, paleo, and keto-friendly, this shrimp and broccoli recipe is a guaranteed hit!

INGREDIENTS LIST FOR THE GARLIC BUTTER SHRIMP AND BROCCOLI

  • 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
  • 1 1/2 lbs (700g) broccoli (1 1/2 crown ) rinsed and cut into florets
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 5 clove garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 teaspoons onion powder
  • Salt and fresh cracked pepper, to taste
  • 1/4 cup (60ml) vegetable stock
  • 1 tablespoon Sriracha (or any hot sauce you like)
  • Crushed chili pepper flakes, optional
  • Juice of 1/2 lemon
  • Fresh chopped parsley or cilantro, for garnish

DIRECTIONS

1. To prepare the garlic butter shrimp recipe with broccoli: Place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the broccoli and season to taste. Saute the broccoli until crisp-tender, 4-6 minutes. Remove sauteed broccoli from the pan and set aside.

2. In the same pan, add the remaining 2 tablespoons butter and add shrimp. Season with salt and pepper, sauté shrimp 1-2 minutes on one side.

3. Add the minced garlic, paprika, Italian seasoning, and onion powder to the shrimp. Stir to combine and flip the shrimp to cook on the opposite side. Cook shrimp for 1 minute then add 1/4 cup vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.

4. Push the grilled shrimp on the side and add broccoli florets back to the pan. Stir broccoli to coat it into the sauce and squeeze half of a lemon over the top of the grilled shrimp and broccoli. Reheat for 1-2 minutes. Remove grilled shrimp and broccoli from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve your garlic butter shrimp with broccoli immediately, enjoy!

TIPS FOR THE GARLIC BUTTER SHRIMP AND BROCCOLI RECIPE

  • To make the garlic butter shrimp, buy shrimp (or prawns) already deveined, shelled, and cleaned, and you have yourself such an easy recipe to prepare.  Try as much as possible to buy wild-caught shrimp. We like to use jumbo 16/20 size shrimp for this recipe.
  • You can cook shrimp with tails on or off. We leave the tails on when wee make shrimp usually. It adds extra flavor and gives a nice presentation.
  • You can save time when cooking broccoli florets by blanching them first in boiling water for 2 minutes then soak in ice water to stop cooking. Then you can saute the broccoli as per the recipe. You’ll get your broccoli crisp-tender quicker.
  • Cut the broccoli into the same size pieces so they cook evenly.

CAN WE USE FROZEN SHRIMP FOR THIS RECIPE?

Frozen shrimp is okay for this recipe, but fresh wild-caught shrimp tends to have better flavor.

HOW AND HOW LONG TO STORE THE SHRIMP AND BROCCOLI LEFTOVERS?

You can keep the garlic butter shrimp and broccoli leftovers for 2 or 3 days in an airtight container stored in the refrigerator. To reheat, transfer toa skillet and reheat gently with a tablespoon or two of water to loosen the sauce. You can also use your microwave.

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