Description
Zesty Garlic Shrimp and Broccoli cooks up fast for a healthy, satisfying weeknight meal. Flavorful and simple, it’s a family favorite!
Ingredients
Scale
- Fresh & Flavorful:
- 1 lb large shrimp (21/25 count), raw, peeled, deveined, tails on or off
- 4 cups broccoli florets (about 1 large head)
- 1 large lemon, half juiced, half cut into wedges for serving
- Aromatic Essentials:
- 3 tbsp olive oil, divided
- 4–5 cloves garlic, minced (or more, if you’re like me!)
- Spice Cabinet Stars:
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
Instructions
- Prep Your Veggies:: First things first, let’s get that broccoli ready. I like to cut mine into bite-sized florets, making sure they’re roughly the same size so they cook evenly. This is where I always make a little mess on the counter, honestly! Give them a good rinse under cold water. If you’re using pre-cut, just give them a rinse. We want them ready to hit the pan, vibrant and fresh for our Garlic Shrimp and Broccoli.
- Shrimp Prep Time:: Now for the shrimp! If they’re frozen, make sure they’re fully thawed and then, this is CRITICAL, pat them super dry with paper towels. Seriously, dry shrimp means a better sear. I always lay them out on a few sheets and then press another sheet on top. Season them generously with a little salt and pepper here. This step is where I learned my lesson about steaming vs. searing, so trust me on the dryness!
- Sauté the Broccoli:: Heat a large skillet or wok over medium-high heat with about a tablespoon of olive oil. Once it’s shimmering, add your broccoli florets. Spread them out in a single layer if you can. Let them cook for about 3-5 minutes, stirring occasionally, until they start to get tender-crisp and have a few charred spots. Oh, that smell of roasting broccoli is just the best, isn’t it? This is for our delicious Garlic Shrimp and Broccoli!
- Add the Garlic & Spice:: Once the broccoli is looking good, push it to one side of the pan. Add the remaining olive oil to the empty spot, then toss in your minced garlic and red pepper flakes. Let them sizzle for about 30-60 seconds, just until fragrant. Be careful not to burn the garlic here—it happens faster than you think, and burned garlic is a sad, bitter affair. I’ve been there, it’s not fun!
- Cook the Shrimp:: Now, add your seasoned, patted-dry shrimp to the pan, spreading them out in a single layer. Cook for about 2-3 minutes per side, until they turn opaque and pink. Don’t overcrowd the pan! If your skillet isn’t huge, cook the shrimp in two batches. This ensures they sear beautifully and don’t get rubbery. I always want that perfect pink curl for my Garlic Shrimp and Broccoli.
- Finish and Serve:: Once the shrimp are cooked through, toss everything together with the broccoli. Squeeze fresh lemon juice over the whole dish. Give it a final taste and adjust seasoning if needed—maybe a little more salt, a crack of fresh pepper. It should look vibrant, smell amazing, and taste absolutely fresh and zesty. This is the moment I always take a deep breath and just admire my handiwork before digging in!