Save Succulent shrimp and crisp-tender broccoli are sautéed in a luscious lemon-garlic butter sauce for a vibrant, quick, and flavorful meal.
I love making this recipe for busy weeknights when I want something that feels special but comes together quickly. The bright flavors and the simplicity always impress my family.
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Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined, tails on or off
- Broccoli florets: 4 cups (300 g)
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
- Unsalted butter: 4 tbsp (60 g)
- Olive oil: 1 tbsp
- Lemon zest: Zest of 1 lemon
- Lemon juice: 3 tbsp (about 1 large lemon)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Red pepper flakes: Pinch (optional)
- Lemon wedges: For serving
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Instructions
- Blanch Broccoli:
- Blanch the broccoli florets in boiling salted water for 2 minutes until bright green and just tender. Drain and set aside.
- Sauté Garlic:
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the garlic and sauté until fragrant, about 30 seconds.
- Cook Shrimp:
- Add the shrimp in a single layer. Season with salt, black pepper, and red pepper flakes (if using). Cook for 2 minutes per side, until the shrimp turn pink and opaque.
- Combine Ingredients:
- Add the blanched broccoli to the skillet. Stir in the remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat everything evenly and cook for 1–2 minutes until heated through.
- Finish and Serve:
- Remove from heat. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.
Save My kids especially love dipping their shrimp in extra lemon juice, and every time I make this it brings back memories of summer dinners together at the table.
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Serving Suggestions
Serve over steamed rice, quinoa, or pasta for a heartier meal. Pair with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large skillet, pot for blanching broccoli, colander, knife and cutting board, zester or grater.
Nutritional Information
Per serving: Calories 260, Total Fat 16 g, Carbohydrates 7 g, Protein 23 g.
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With its bright flavors and speedy preparation, this shrimp and broccoli dish is sure to become a staple in your kitchen.
Recipe FAQ
- → How do I keep broccoli crisp-tender?
Blanch broccoli in boiling salted water for about 2 minutes, then drain immediately to maintain its bright color and crisp-tender texture.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp fully and pat dry before cooking to ensure even sautéing and prevent excess moisture.
- → What’s a good substitute for butter in this preparation?
Use olive oil or a plant-based alternative to achieve a dairy-free version while still providing richness.
- → How can I add more color to the dish?
Incorporate cherry tomatoes during the sauté for vibrant color and a hint of sweetness.
- → What wines pair well with this dish?
Sauvignon Blanc or Pinot Grigio complement the bright lemon and buttery notes perfectly.
