Save Succulent shrimp and crisp-tender broccoli are sautéed in a luscious lemon-garlic butter sauce for a vibrant, quick, and flavorful meal.
I made this recipe one busy evening and was amazed by how quickly it came together. The combination of buttery shrimp, crunchy broccoli, and zesty lemon made it an instant family favorite.
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: To serve
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 olive oil. Add garlic and sauté until fragrant, about 30 seconds.
- Cook Shrimp:
- Add shrimp in a single layer. Season with salt, black pepper, and red pepper flakes if using. Cook for 2 minutes per side until shrimp turn pink and opaque.
- Combine Ingredients:
- Add blanched broccoli to the skillet. Stir in remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss everything evenly and cook for 1–2 minutes until heated through.
- Finish and Serve:
- Remove from heat. Sprinkle chopped parsley over dish and serve immediately with lemon wedges.
Save My kids always request this shrimp and broccoli meal when they want something light but delicious, and it's great for sharing at family gatherings.
Serving Suggestions
Serve the shrimp and broccoli over steamed rice, quinoa, or cooked pasta for a more filling meal. A sprinkle of fresh parsley adds color and extra flavor.
Pairings
A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the citrus and buttery notes of the dish.
Nutrition
Each serving has approximately 260 calories, 16 g total fat, 7 g carbohydrates, and 23 g protein.
Save This lemon butter shrimp and broccoli makes weeknight dinners special, and leftovers taste great reheated for lunch.
Kitchen Guide
- → How do I keep the broccoli crisp-tender?
Blanch the broccoli florets in boiling salted water for 2 minutes, then drain immediately. This preserves their bright color and crunch before sautéing.
- → Can I substitute the butter with something else?
Yes, for a dairy-free version, replace butter with olive oil. This still provides a rich base for sautéing without altering the dish’s flavor significantly.
- → What is the best method to cook the shrimp evenly?
Cook shrimp in a single layer over medium heat, about 2 minutes per side, until they turn pink and opaque to ensure tenderness and even cooking.
- → How can I add more color to this dish?
Try adding a handful of cherry tomatoes during the last minute of cooking for extra vibrancy and a sweet, fresh contrast.
- → What wines pair well with this meal?
Sauvignon Blanc and Pinot Grigio complement the lemony butter sauce and seafood flavors perfectly, enhancing the overall dining experience.
- → Is this dish suitable for gluten-free diets?
Yes, this preparation uses naturally gluten-free ingredients, making it suitable for those avoiding gluten.