Recipe

Garlic Shrimp and Broccoli

A fast one-skillet dinner with crisp-tender broccoli, juicy shrimp, and a bright lemon garlic butter sauce.

By Matt Campbell

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4.8

A cast iron skillet filled with sautéed shrimp and bright green broccoli florets in a glossy garlic lemon butter sauce on a home kitchen stove

Shrimp and broccoli is one of those weeknight combos that feels like a cheat code. It is fast, it is reliable, and it can taste way better than its reputation when you treat each ingredient like it deserves a little attention.

Here is the move: get the broccoli crisp-tender with some real color, then cook the shrimp just until it turns pink and bouncy, then finish with a lemony garlic butter sauce that grabs every browned bit in the pan. The whole thing takes about 20 minutes, and it pairs with basically any cozy carb you have lying around.

Raw shrimp, broccoli florets, garlic, lemon, butter, olive oil, and red pepper flakes arranged on a light kitchen counter with measuring spoons

Why It Works

Quick but not boring: Shrimp cooks in minutes, so the flavor comes from browned broccoli, toasted garlic, and a punchy lemon finish.
Crisp edges, tender centers: High heat gives broccoli real color without turning it mushy.
Sauce that actually tastes like something: Butter plus lemon plus a splash of broth makes a glossy, spoonable sauce that clings to shrimp and broccoli.
Flexible: Serve it over rice, pasta, quinoa, or scoop it up with bread. You are in charge.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container. It is best within 1 to 2 days for peak shrimp texture, and can be kept up to 3 days if promptly refrigerated.

Reheat: Warm gently in a skillet over medium-low with a splash of water or broth until just heated through. Microwave works too, but use 30-second bursts so the shrimp does not get rubbery.

Freezer: I do not love freezing this. Shrimp can turn a little chewy and broccoli gets softer. If you must, freeze up to 1 month for best quality and thaw overnight in the fridge.

Common Questions

Can I use frozen shrimp?

Yes. Thaw first for the best sear and texture. Quick method: put frozen shrimp in a colander and run cold water over it, tossing occasionally, until fully thawed (timing depends on size and whether the shrimp are frozen in a block). Pat very dry before cooking.

How do I keep shrimp from getting rubbery?

Two rules: dry shrimp and do not overcook. Cook just until pink and opaque, usually 1 to 2 minutes per side for large shrimp. Smaller shrimp cook faster; extra-large shrimp may need another 30 to 60 seconds.

What size shrimp should I buy?

Large shrimp is typically around 21/25 count (meaning 21 to 25 shrimp per pound). Medium shrimp will cook faster and can be a little harder to sear without overdoing it, so keep a close eye on them.

Can I use broccoli florets from a bag?

Absolutely. If they are very wet (common with pre-washed or previously frozen), dry them a bit so they brown instead of steam.

Does broccoli size matter?

Yes. Aim for bite-size florets with fairly even thickness. Big florets take longer to turn tender, and tiny ones can go soft before they get those good browned edges.

What if I want a thicker sauce?

Let it simmer for 1 to 2 minutes to reduce. If you want it glossy and thicker fast, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, then simmer 30 to 60 seconds.

Can I add extra veggies?

Yes. Bell pepper strips, snap peas, mushrooms, or thin-sliced zucchini all work. Add quick-cooking veg near the end so the broccoli still gets its moment in the pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch preferred) or sauté pan
Tongs or a spatula
Microplane or fine grater (for lemon zest, optional but great)
Cutting board and knife
Measuring spoons

This is the kind of dinner I make when I want something that tastes like I tried, but I also want to be sitting down in sweatpants in under 30 minutes. The first time I nailed it, it was because I stopped treating broccoli like a side character. I let it get a little char, hit it with garlic at the right moment, then used lemon and butter to pull everything together. Now it is on repeat at my place, especially on nights when the fridge looks empty but there is a bag of shrimp in the freezer doing absolutely nothing with its life.