Lemon Butter Shrimp and Broccoli – Bright, Fast, and Comforting
This Lemon Butter Shrimp and Broccoli is the kind of weeknight dinner that feels special without any fuss. It’s bright from fresh lemon, rich from melted butter, and balanced with crisp-tender broccoli. Everything cooks in one skillet in under 25 minutes, and cleanup is minimal.
Serve it with rice, pasta, or crusty bread, and you’ve got a plate that’s simple, satisfying, and full of flavor.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
This dish pairs juicy shrimp with broccoli that still has a little snap, so every bite has texture. The sauce is a quick pan sauce made from butter, garlic, lemon juice, and a splash of broth, so it’s silky without being heavy. It’s easy to adapt, too—add red pepper flakes for heat or a sprinkle of Parmesan for richness.
Best of all, the ingredients are simple, and the whole thing comes together fast.
Shopping List
- Shrimp: 1 to 1.25 pounds raw shrimp, peeled and deveined (medium or large)
- Broccoli: 1 large head or 4 cups florets, cut into bite-size pieces
- Butter: 4 tablespoons (use unsalted so you control the salt)
- Olive oil: 1–2 tablespoons
- Garlic: 3–4 cloves, minced
- Lemon: Zest and juice of 1 large lemon
- Chicken or vegetable broth: 1/3 cup
- Red pepper flakes: Pinch (optional)
- Fresh parsley: 2 tablespoons, chopped (optional)
- Salt and black pepper: To taste
- Optional add-ons: Cooked rice, pasta, or crusty bread for serving; grated Parmesan; extra lemon wedges
Instructions
- Prep the shrimp and broccoli. Pat the shrimp dry with paper towels and season with salt and pepper. Cut the broccoli into small, even florets so they cook quickly and evenly.
- Blanch or quick-steam the broccoli. Bring a small pot of salted water to a boil and cook the florets for 1–2 minutes until bright green and just tender. Drain and set aside.
Alternatively, microwave with a splash of water for 2 minutes, then drain.
- Sear the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate; do not overcook.
- Make the lemon butter base. Reduce heat to medium.
Add 2 tablespoons butter to the skillet. When melted, add the garlic and cook 30 seconds until fragrant. Stir in the red pepper flakes if using.
- Build the sauce. Add the broth and simmer 1–2 minutes, scraping up any browned bits.
Stir in lemon zest and juice. Taste and season with salt and pepper.
- Finish with butter. Swirl in the remaining 2 tablespoons butter until the sauce looks glossy and emulsified.
- Combine. Return broccoli and shrimp to the skillet. Toss gently to coat and warm through, about 1 minute.
If the sauce tastes too sharp, add a teaspoon of butter or a splash more broth; if it needs brightness, add a squeeze of lemon.
- Garnish and serve. Sprinkle with parsley. Serve over rice, pasta, or with crusty bread. Offer extra lemon wedges and, if you like, a light dusting of Parmesan.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water or broth until warmed through. Avoid high heat, which can make shrimp rubbery. If serving with rice or pasta, store them separately to keep textures better.
Why This is Good for You
Shrimp is a lean protein that cooks quickly and provides essential nutrients like selenium, B12, and iodine. Broccoli brings fiber and vitamins, especially vitamin C and K, plus antioxidants that support everyday health.
The sauce uses healthy fats from olive oil and a modest amount of butter for flavor and satisfaction. With a balance of protein, vegetables, and smart fats, it’s a meal that leaves you full without feeling heavy.
Common Mistakes to Avoid
- Overcooking the shrimp: They only need 1–2 minutes per side. Pull them as soon as they turn opaque and curl.
- Letting the broccoli get mushy: Blanch or steam briefly.
It should stay crisp-tender so it holds up in the sauce.
- Skipping the pat-dry step: Wet shrimp won’t sear well and can dilute the sauce.
- Using bottled lemon juice: Fresh juice and zest make a big difference in flavor. Zest first, then juice.
- Not seasoning in layers: Season the shrimp, taste the sauce, and adjust at the end. Layered seasoning keeps flavors bright.
Alternatives
- Vegetable swaps: Try asparagus, green beans, zucchini, or broccolini.
Cut to similar sizes and cook until crisp-tender.
- Dairy-free: Use all olive oil or a dairy-free butter alternative. Add a spoonful of cashew cream at the end to mimic richness if desired.
- Grain options: Serve over cauliflower rice for low-carb, brown rice for fiber, or orzo for a pasta twist.
- Herb variations: Swap parsley for basil, chives, or dill. Dill and lemon are especially good with seafood.
- Extra flavor: Add a splash of white wine in place of some broth, or finish with a spoon of capers for briny pop.
- Protein change: Use scallops or chunks of firm white fish; cook quickly and handle gently to avoid overcooking.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them in the fridge overnight or under cold running water for 10–15 minutes, then pat dry thoroughly before cooking. Dry shrimp sear better and won’t water down the sauce.
Do I have to blanch the broccoli first?
No, but it helps control texture. If you skip blanching, sauté the broccoli in a little oil over medium heat for 4–5 minutes before making the sauce, then proceed with the recipe.
What size shrimp should I buy?
Medium to large shrimp (21–30 per pound) work best.
They cook quickly but still feel substantial, and they’re easy to sear without overcooking.
How can I make the sauce thicker?
Simmer for an extra minute to reduce, or whisk in a teaspoon of cold butter off heat to slightly thicken and emulsify. You can also add a splash of cream for a richer, thicker finish.
Is this recipe gluten-free?
Yes, as written it typically is, assuming your broth is gluten-free. If serving with pasta, choose a gluten-free option or stick to rice or potatoes.
Can I make it spicy?
Absolutely.
Add more red pepper flakes, a pinch of cayenne, or a swirl of chili oil at the end. Taste as you go so the heat doesn’t overpower the lemon.
What can I use instead of broth?
Water works in a pinch, but add a pinch more salt and a bit more lemon zest for flavor. A splash of white wine is a great substitute too.
How do I keep the shrimp from getting rubbery when reheating?
Warm gently over low heat with a splash of liquid, just until heated through.
Avoid microwaving on high; short bursts on medium power are better if using a microwave.
In Conclusion
Lemon Butter Shrimp and Broccoli is quick, bright, and versatile—perfect for busy nights and still worthy of guests. With fresh lemon, a silky butter sauce, and perfectly cooked shrimp, it hits that sweet spot between light and comforting. Keep these simple steps in mind, and you’ll have a reliable go-to dinner that never gets old.
Serve it your way and enjoy every bite.
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