This Garlic Butter Shrimp and Broccoli recipe delivers elegant flavor with minimal effort. The combination of juicy shrimp, tender-crisp broccoli, and garlic butter sauce comes together in one pan. It’s a quick, impressive meal perfect for busy weeknights.
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Why You’ll Love This Garlic Butter Shrimp and Broccoli
- Fast & Simple: Ready in about 20 minutes with minimal cleanup.
- Bold Flavor: Garlic butter sauce with lemon brightens every bite.
- Versatile Meal: Serve alone, with rice, or pasta to soak up the sauce.
- Balanced & Indulgent: Lean protein and veggies feel both nourishing and comforting.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 1 large head broccoli, cut into florets
- 4 cloves garlic, minced
- 60 g unsalted butter
- 2 tbsp olive oil
- 1 lemon (juice and zest)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- To taste, salt and black pepper
Tools: A large skillet (I prefer cast iron or stainless steel), a sharp knife, a microplane or garlic press, and a set of tongs.
Notes: Using high-quality, fresh ingredients here makes a noticeable difference—especially the garlic and the lemon. They’re the stars that make the sauce so vibrant and alive. Don’t be shy with them!
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 10 g |
| Fiber: | 4 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Use paper towels and really press to remove all surface moisture.
- Don’t overcook the garlic. Garlic can turn bitter if it burns. You’ll add it to the butter just for a minute or so until it’s fragrant, but not browned. The trick is to have all your ingredients prepped and ready to go before you turn on the heat.
- Use raw, not pre-cooked, shrimp. Pre-cooked shrimp will become tough and rubbery when reheated in the pan. You want raw shrimp so you can control the cooking and achieve that perfect, juicy texture.
- Cut your broccoli florets uniformly. Try to make them all a similar size so they cook at the same rate. This ensures some get tender while others stay crisp—you want that nice textural contrast.
How to Make Garlic Butter Shrimp and Broccoli
Step 1: Start by prepping all your ingredients. Pat the shrimp very dry with paper towels and season them lightly with salt and pepper. Mince the garlic, chop the parsley, and zest and juice your lemon. Having everything ready makes the cooking process smooth and fast, which is crucial for a quick-cooking dish like this.
Step 2: Heat one tablespoon of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the broccoli florets. Season with a pinch of salt and cook, stirring occasionally, for about 4-5 minutes. You’re looking for the broccoli to become bright green and develop some slightly charred, crispy edges while still being firm.
Step 3: Push the broccoli to one side of the skillet. Add the remaining tablespoon of olive oil to the empty space. Place the shrimp in a single layer in the oil. Let them cook undisturbed for about 1-2 minutes until a golden-brown crust forms on the bottom. This initial sear is key for building flavor.
Step 4: Flip the shrimp and cook for another minute on the second side. They should be mostly pink but not fully cooked through. At this point, you can stir the shrimp and broccoli together briefly. Transfer the entire mixture to a clean plate for a moment. Don’t worry—they’ll finish cooking later.
Step 5: Reduce the heat to medium-low. Add the butter to the now-empty skillet. Once it’s melted and foaming, add the minced garlic and the optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. You’ll notice the aroma fills your kitchen—this is exactly what you want!
Step 6: Return the shrimp and broccoli back to the skillet, pouring in any accumulated juices from the plate. Toss everything together to coat it thoroughly in the garlic butter sauce. Cook for one final minute, just to heat everything through and finish cooking the shrimp. They should be opaque and curl into a loose “C” shape.
Step 7: Remove the skillet from the heat. Immediately stir in the fresh lemon juice, half of the lemon zest, and the chopped parsley. Give everything one last gentle toss. Taste and adjust the seasoning with more salt or pepper if needed. The sauce should look glossy and cling to the shrimp and broccoli beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 2 days.
- Freezer: Freeze in a sealed bag up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet over low heat to avoid overcooking shrimp.
Serving Suggestions
Complementary Dishes
- Fluffy white rice or orzo — The neutral base is perfect for soaking up every last drop of the incredible garlic butter sauce, making sure you don’t waste a single bit of flavor.
- A simple arugula salad with a lemon vinaigrette — The peppery arugula provides a fresh, crisp contrast that cuts through the richness of the butter and cleanses the palate between bites.
- Crusty, warm baguette — Honestly, is there anything better than using a piece of bread to mop up a delicious pan sauce? It’s a must for a truly satisfying experience.
Drinks
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The bright acidity and citrus notes in the wine mirror the lemon in the dish and balance the richness of the butter beautifully.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles are refreshing and the lemon garnish continues the theme of the meal in a light, palate-cleansing way.
Something Sweet
- Lemon sorbet or a scoop of vanilla bean ice cream — The clean, sharp finish of a citrus sorbet is perfection after a rich meal, while vanilla ice cream offers a classic, creamy comfort that everyone loves.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too many shrimp at once, they’ll steam instead of sear. Cook in batches if your skillet isn’t large enough to hold them in a single layer. A good sear equals maximum flavor.
- Overcooking the shrimp. Shrimp cook in a flash and become tough and rubbery if left on the heat for too long. The moment they turn opaque and form a “C” shape, they’re done. I’ve messed this up before too, and it’s a sad sight.
- Burning the garlic. Garlic has a very low burning point. If you add it to butter that’s too hot, it will turn bitter in seconds and can ruin the entire sauce. Keep the heat low and your watchful eye on it.
- Skipping the step of removing the shrimp and broccoli. It might seem like an extra dish to wash, but taking them out ensures you don’t overcook the protein and veggies while you make the sauce. It
Garlic Butter Shrimp And Broccoli
Make this easy Garlic Butter Shrimp and Broccoli in just 20 minutes! A one-pan meal with juicy shrimp, tender broccoli, and rich sauce. Get the recipe and cook tonight!
Ingredients
For the Ingredients
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450 g large raw shrimp (peeled and deveined)
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1 large head broccoli (cut into florets)
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4 cloves garlic (minced)
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60 g unsalted butter
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2 tbsp olive oil
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1 lemon (juice and zest)
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1/4 tsp red pepper flakes (optional)
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2 tbsp fresh parsley (chopped)
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salt and black pepper (to taste)
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