Description
A quick and easy one-pan dish made with garlic butter shrimp and fresh broccoli, perfect for a low-carb, gluten-free dinner ready in 30 minutes.
Ingredients
Units
Scale
- 1 1/2 lbs shrimp, peeled and deveined
- 1 1/2 lbs broccoli florets
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 teaspoons onion powder
- Salt and pepper to taste
- 1/4 cup vegetable stock
- 1 tablespoon Sriracha or hot sauce
- Juice of 1/2 lemon
- Red pepper flakes (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add broccoli, season with salt and pepper, and sauté for 4–6 minutes until just tender. Remove and set aside.
- In the same skillet, add the remaining 2 tablespoons butter. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
- Add minced garlic, paprika, Italian seasoning, and onion powder. Stir and cook for another minute.
- Pour in vegetable stock and Sriracha. Cook for 1–2 minutes until the sauce slightly reduces.
- Return broccoli to the skillet and toss everything to coat in the garlic butter sauce.
- Drizzle with lemon juice, garnish with red pepper flakes and parsley, and serve immediately.
Notes
- Frozen broccoli can be used; just thaw and adjust cooking time.
- Add extra Sriracha for more heat.
- This dish pairs well with rice, noodles, or a simple salad.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 215mg