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Healthy Garlic Butter Shrimp and Broccoli - Simple, Flavorful, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 4 cups broccoli florets (fresh; cut into bite-size pieces)
  • 2 tablespoons unsalted butter (or ghee for a lactose-friendly option)
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1 small lemon (zest and 2 tablespoons juice)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional for serving: cooked brown rice, quinoa, whole-wheat pasta, or cauliflower rice

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season with a pinch of salt, pepper, and the smoked paprika. Set aside.
  2. Blanch or quick-steam the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 1–2 minutes until bright green and crisp-tender. Drain and set aside. (Alternatively, microwave with a splash of water for 2–3 minutes.)
  3. Heat the pan: In a large skillet, warm the olive oil over medium-high heat. When hot, add the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Transfer shrimp to a plate.
  4. Build the sauce: Reduce heat to medium. Add butter to the skillet. Once melted, stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant—don’t brown the garlic.
  5. Combine with broccoli: Add the broccoli to the garlic butter. Toss to coat and warm through, about 1–2 minutes. Season with a pinch of salt and pepper.
  6. Finish with shrimp and lemon: Return shrimp to the pan. Add lemon zest and juice. Toss everything together for 30–60 seconds until glossy and well coated.
  7. Taste and adjust: Add more lemon, salt, or pepper as needed. Sprinkle with parsley.
  8. Serve: Plate over rice, quinoa, pasta, or cauliflower rice. Spoon extra sauce from the pan on top.