Description
Garlic Shrimp and Broccoli is a quick, healthy dinner solution. This easy recipe, packed with flavor, is perfect for busy weeknights and comes together fast!
Ingredients
Scale
- Main Ingredients for Garlic Shrimp and Broccoli:
- 1 lb large shrimp, peeled and deveined, tails on or off
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp olive oil
- Flavor Boosters for Garlic Shrimp and Broccoli:
- 6 cloves garlic, minced (or more, if you’re like me!)
- 1/2 tsp red pepper flakes (or to taste)
- 1 tbsp fresh lemon juice
- Seasonings & Pantry Staples:
- 1/4 cup soy sauce (or tamari for GF)
- 1/2 cup chicken broth (or vegetable broth)
- 1 tbsp cornstarch
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Veggies & Shrimp:: First things first, get your broccoli florets ready. Give them a good rinse and pat them dry. Then, make sure your shrimp are peeled, deveined, and also patted dry. This is super important for getting a good sear later, trust me. I used to skip patting them dry, and they’d just steam in the pan instead of getting that lovely golden crust. A little extra step here saves a lot of disappointment later!
- Sauté the Garlic Shrimp:: Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add your shrimp in a single layer. Don’t overcrowd the pan; you might need to do this in batches. Cook for about 1-2 minutes per side, just until they turn pink and opaque. This is where I always get impatient and almost overcook them! Quickly remove the shrimp from the pan and set them aside. We don’t want rubbery shrimp, do we?
- Blanch the Broccoli:: Add the broccoli florets to the same skillet (no need to clean it yet, all those flavors!). If the pan seems a bit dry, add another splash of olive oil. Sauté for about 3-4 minutes, until the broccoli is bright green and slightly tender-crisp. You want it cooked but still with a little bite, you know? This is where the kitchen starts to smell amazing, a mix of garlic and fresh veggies. I love that smell!
- Whisk Up the Sauce:: While the broccoli is doing its thing, whisk together the soy sauce, chicken broth, minced garlic (yes, more garlic!), red pepper flakes, and cornstarch in a small bowl. Make sure there are no lumps from the cornstarch. This is your magic sauce, the one that pulls all the flavors of our Garlic Shrimp and Broccoli together. I once forgot the cornstarch and ended up with a watery mess – live and learn!
- Combine and Simmer:: Once the broccoli is cooked to your liking, pour the sauce mixture into the skillet with the broccoli. Bring it to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 1-2 minutes. It should coat the back of a spoon. Now, return the cooked shrimp to the pan and toss everything together gently to coat the shrimp and broccoli evenly with that luscious sauce. Don’t let it cook for too long here; we just want to warm the shrimp through.
- Finish and Serve Your Garlic Shrimp and Broccoli:: Remove the skillet from the heat. Squeeze in the fresh lemon juice and toss one last time. Garnish with chopped fresh parsley, if you’re feeling fancy. The vibrant green of the parsley against the pink shrimp and green broccoli just looks so inviting! This is where the dish goes from ‘good’ to ‘wow’. Serve immediately and watch it disappear. It’s a quick, healthy dinner you’ll want to make again and again!