Garlic Butter Shrimp & Broccoli

A glossy, savory, slightly sweet shrimp-and-broccoli skillet like the dish in your photo.

Ingredients — 4 servings

Main

• 1½ lb (680 g) large shrimp, peeled and deveined, tails on or off
• 5 cups broccoli florets (about 1 large head / 450–500 g)
• 1 tbsp olive oil
• 2 tbsp butter
• 5 cloves garlic, finely minced
• ½ tsp salt, plus more to taste
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp red pepper flakes — optional
• 1 tbsp chopped fresh parsley — optional
• 1–2 tsp sesame seeds — optional

Sauce

• 3 tbsp low-sodium soy sauce
• 1½ tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Prepare the shrimp
Pat the shrimp very dry with paper towels. Season with salt, pepper and paprika.

2. Make the sauce
In a small bowl, whisk together soy sauce, honey, lemon juice, sesame oil, cornstarch and water. Set aside.

3. Cook the broccoli
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and the broccoli. Cook for 4–5 minutes, stirring occasionally, until bright green and slightly tender.
For softer broccoli, add 2 tbsp water, cover for 1–2 minutes, then remove the lid.

Transfer broccoli to a plate.

4. Cook the shrimp
Add the butter to the same skillet. Add the shrimp in a single layer. Cook for about 1½–2 minutes per side, until pink, opaque and just cooked through.

5. Add garlic
Add the minced garlic and red pepper flakes. Stir for about 30–45 seconds. Don’t let the garlic burn.

6. Add the sauce
Return the broccoli to the skillet. Pour in the sauce and toss everything together. Cook for 1–2 minutes, stirring, until the sauce becomes glossy and lightly thickened.

7. Finish
Taste and adjust with lemon juice, pepper or a small amount of salt. Garnish with parsley and sesame seeds if desired.

 Quick timing

• Prep: 10 minutes
• Cooking: 12–15 minutes
• Total: about 25 minutes

 Nutrition estimate

Approximate per serving, assuming 4 servings and using 1½ lb shrimp, 5 cups broccoli, 2 tbsp butter and the listed sauce:

• Calories: ~390 kcal
• Protein: ~48 g
• Carbohydrates: ~19 g
• Fat: ~15 g
• Fiber: ~5 g
• Sugar: ~10 g
• Sodium: ~1,000–1,200 mg

Actual numbers vary with shrimp size, soy sauce, butter and honey used.

Nut/allergen information

This recipe does not require tree nuts or peanuts. However:

• Shrimp: shellfish allergen
• Soy sauce: contains soy and usually wheat unless labeled gluten-free
• Sesame oil/seeds: sesame is a major allergen in some countries
• Butter is dairy.

For nut-free, use a nut-free sesame-free garnish if necessary and check all packaged ingredients for cross-contact warnings.

Serving ideas

Serve over:

• White rice
• Brown rice
• Jasmine rice
• Cauliflower rice
• Quinoa
• Noodles

For a lower-carb meal, serve it simply with extra broccoli or cauliflower rice.

Tip: The key to juicy shrimp is not overcooking them. As soon as they’re opaque and curled into a loose “C” shape, they’re generally ready.