Garlic Butter Shrimp and Broccoli – Fast, Flavorful, and Weeknight-Friendly

Garlic Butter Shrimp and Broccoli is the kind of meal you make once and then keep on repeat. It’s bright, buttery, and packed with savory garlic flavor, all in under 20 minutes. Tender shrimp, crisp-tender broccoli, and a silky pan sauce make it feel special without any fuss.

Serve it over rice, pasta, or eat it straight from the skillet. It’s the easy dinner you’ll look forward to on busy nights.

Why This Recipe Works

This recipe leans on a few smart moves to deliver big flavor fast. Shrimp cook in just a few minutes, so dinner comes together quickly without overcomplicating anything.

A simple garlic butter sauce brings richness and depth, while a splash of lemon brightens everything. Steaming the broccoli briefly keeps it crisp-tender, so it contrasts nicely with the juicy shrimp. With pantry staples like garlic, butter, and red pepper flakes, you get a balanced dish that tastes restaurant-worthy.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 3 cups broccoli florets (fresh; cut into bite-size pieces)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional, to taste)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• 1 tablespoon low-sodium soy sauce or fish sauce (optional for umami)
• 2 tablespoons chopped fresh parsley (or chives)
• Cooked rice, noodles, or crusty bread for serving (optional)

Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels.

   Season lightly with salt and black pepper. Dry shrimp brown better and don’t steam in the pan.

2. Blanch or steam the broccoli: Bring a pot of salted water to a boil and cook broccoli for 1 minute, then drain and run under cold water. Alternatively, steam for 2–3 minutes until bright green and crisp-tender.

   Set aside.

3. Heat the pan: In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. When hot and foamy, add shrimp in a single layer.
4. Cook the shrimp: Sear 1–2 minutes per side until just pink and opaque. Do not overcook.

   Transfer to a plate and tent loosely with foil.

5. Build the sauce: Reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Stir in garlic and red pepper flakes.

   Cook 30–45 seconds, just until fragrant. Do not brown the garlic.

6. Deglaze and season: Add lemon juice and soy sauce (if using), scraping up browned bits. Taste and adjust salt and pepper.

   The sauce should be savory, buttery, and bright.

7. Combine: Add broccoli to the skillet and toss to coat. Return shrimp and their juices to the pan. Warm through for 30–60 seconds.
8. Finish: Sprinkle with parsley.

   Serve immediately with rice, noodles, or crusty bread. Add extra lemon if you like a zingy finish.

Keeping It Fresh

For the best texture, enjoy this dish right after cooking. Shrimp continue to cook from residual heat, so don’t leave them in a hot pan or covered for too long.

If you have leftovers, cool them quickly and store in an airtight container for up to 2 days. Reheat gently over low heat or in short bursts in the microwave to avoid rubbery shrimp. A squeeze of fresh lemon right before serving refreshes the flavors.

Benefits of This Recipe

• Fast and reliable: From start to finish, you’re looking at around 15–20 minutes.
• Nutrient-balanced: Shrimp offer lean protein and broccoli adds fiber, vitamins, and crunch.
• Flexible: Works with rice, pasta, cauliflower rice, or bread.

  Easy to scale up for a crowd.

• Minimal cleanup: One skillet for the main cook, and a quick blanch for broccoli.
• Big flavor, simple ingredients: Butter, garlic, lemon, and a touch of heat do the heavy lifting.

What Not to Do

• Don’t overcook the shrimp: They turn tough quickly. Pull them as soon as they turn pink and curl into a loose “C.”
• Don’t skip drying the shrimp: Excess moisture prevents browning and waters down the sauce.
• Don’t cook garlic too long: Burnt garlic tastes bitter. Keep heat moderate once the garlic goes in.
• Don’t overcook the broccoli: You want crisp-tender, not mushy.

  A brief blanch or steam is enough.

• Don’t overload the pan: Sear shrimp in a single layer for even cooking and good color.

Alternatives

• Vegetable swaps: Try asparagus, snap peas, green beans, or zucchini. Keep cook times short to retain crunch.
• Dairy-free: Replace butter with olive oil or a vegan butter. Add a splash of coconut milk for a creamy twist.
• Gluten-free: Use tamari instead of soy sauce, or skip it.

  Serve with rice or gluten-free noodles.

• Extra protein: Add scallops or a handful of edamame. Cook separately and combine at the end.
• Spice variations: Swap red pepper flakes for a pinch of smoked paprika, chili crisp, or cayenne.
• Citrus options: Use lime instead of lemon for a brighter, slightly sweeter tang.

FAQ

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or quickly under cold running water.

Pat very dry before cooking so they sear well and don’t make the sauce watery.

How do I know when shrimp are done?

They turn pink, opaque, and curl into a loose “C.” If they curl tight into an “O,” they’re overcooked. Aim for 1–2 minutes per side on medium-high heat.

Do I have to blanch the broccoli first?

It helps. Blanching or quick steaming locks in color and keeps it crisp-tender.

If you skip it, sauté the broccoli in the pan with a splash of water, covered, for 2–3 minutes before adding the shrimp back.

Can I make this without lemon?

Absolutely. Use a splash of white wine or a bit of rice vinegar. The acidity balances the butter and keeps the sauce lively.

What’s the best side to serve with this?

Steamed jasmine rice, garlic butter noodles, quinoa, or crusty bread all work well.

For a lighter option, serve over cauliflower rice or alongside a simple green salad.

How can I thicken the sauce?

Whisk 1/2 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce before adding the shrimp back. Simmer just until slightly glossy.

Can I meal prep this?

You can prep components: clean the shrimp, chop the broccoli, mince the garlic, and mix the sauce ingredients. Cook fresh for best texture, since reheated shrimp can become rubbery.

What pan should I use?

A large stainless steel or nonstick skillet works best.

You want enough surface area to sear the shrimp without crowding.

How do I make it spicier?

Add more red pepper flakes, a teaspoon of chili paste, or drizzle chili oil at the end. Taste as you go so the heat doesn’t overpower the garlic and butter.

Can I add cheese?

A sprinkle of Parmesan is tasty if you’re serving this over pasta. Add it off heat so it melts into the sauce without clumping.

In Conclusion

Garlic Butter Shrimp and Broccoli proves that simple can still be exciting.

With quick-cooking shrimp, crisp broccoli, and a bright, buttery sauce, it’s a weeknight win that feels like a treat. Keep the steps straightforward, watch the heat on the garlic, and pull the shrimp as soon as they’re done. Serve it how you like and make it your own—you’ll be coming back to this one again and again.