Garlic Butter Shrimp and Broccoli
Large shrimp and broccoli cook in the same skillet, then come together in a light garlic-butter pan sauce. Cook the broccoli first and move it to a plate while the shrimp sears. That short break keeps the florets green and crisp-tender without making the shrimp wait in a hot pan. A little stock loosens the browned bits into a savory sauce that coats the food without becoming thick or sweet.
Allow about 15 minutes to prepare the ingredients and 15 minutes to cook. The recipe makes 4 servings.
Ingredients for Garlic Butter Shrimp and Broccoli
- 1 pound large raw shrimp, peeled and deveined (about 16–20 shrimp; 450g)
- 1 pound fresh broccoli florets, cut into bite-size pieces (450g)
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter (42g)
- 4 cloves garlic, finely minced
- 1/4 cup vegetable or chicken stock
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Optional: Add 1/8–1/4 teaspoon red pepper flakes with the garlic for heat. For a brighter finish, stir in 1–2 teaspoons lemon juice just before serving. Garnish with 1 tablespoon chopped parsley if desired.
How to Make Garlic Butter Shrimp and Broccoli
- Prepare the ingredients: Cut the broccoli into similar-sized florets. Pat the thawed shrimp thoroughly dry with paper towels, then season with the salt and pepper. Dry surfaces help the shrimp brown instead of steam.
- Cook the broccoli: Heat 1 tablespoon olive oil in a wide 12-inch skillet over medium to medium-high heat until it shimmers. Add the broccoli and cook uncovered, stirring occasionally, for 4–6 minutes. Start checking at 4 minutes; the florets should be bright green and fork-tender with some bite. If they need more time to soften, add a spoonful of water and cover briefly. Uncover, let any excess moisture evaporate, and transfer the broccoli to a plate.
- Sear the shrimp: Add the remaining tablespoon of olive oil. Arrange the shrimp in a single layer, working in batches if necessary. Cook for about 1–2 minutes on the first side, then turn and cook for about 1 minute more. Begin checking after the first minute: the shrimp is done when it is pink-orange, opaque through the thickest part, and loosely curled. Transfer it to the plate promptly. Size and skillet heat affect the timing. If using a thermometer, general food-safety guidance for seafood is 145°F (65°C).
- Make the sauce: Reduce the heat to medium-low. Add the butter and garlic, stirring for about 30 seconds, just until fragrant; do not let the garlic turn dark brown. Pour in the stock, scrape up the browned bits, and simmer for 1–2 minutes, until the sauce is lightly reduced and glossy.
- Finish and serve: Return the shrimp and broccoli to the skillet. Toss gently over low to medium-low heat for 30–60 seconds, just until warmed and coated. Taste and adjust the seasoning. Stir in optional lemon juice, add parsley if using, and serve promptly.
Why Cook the Broccoli First?
Broccoli takes longer than shrimp to become tender. Moving it out of the skillet once it is bright green prevents it from softening throughout the shrimp and sauce stages. It needs only a brief toss at the end to pick up the garlic-butter sauce.
How to Keep the Shrimp Tender and the Sauce Glossy
Give the shrimp room in the skillet so moisture can escape and the surfaces can sear. If the pan is crowded, cook in batches rather than extending the cooking time. Keep the shrimp out of the skillet while the stock reduces; simmering it in the sauce can make it tough.
Lowering the heat before adding minced garlic helps prevent scorching. The stock needs only a short reduction: the finished sauce should lightly coat the shrimp and broccoli, not form a watery pool or a thick glaze.
Using Frozen Broccoli
Frozen broccoli can be used, though it will usually be softer than fresh. Cook it separately and drain any released liquid before adding it to the finished skillet. Extra moisture can thin the buttery sauce.
What to Serve with It
Serve over white or brown rice, or with noodles to catch the pan sauce. For another garlic-butter seafood dinner, try Lemon Garlic Butter Baked Cod.
How to Store and Reheat
Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat gently in a skillet with a small splash of water or stock, just until hot; prolonged heating can toughen the shrimp. For the best texture, cook the dish close to serving time rather than fully cooking the shrimp ahead. Freezing the finished dish is not recommended for best texture, as the shrimp and broccoli may soften after thawing.
Nutrition
Approximate nutrition per serving, based on 4 servings: 290 calories, 27g protein, 17g fat, and 9g carbohydrates. Approximate nutrition per 100g: 125 calories, 12g protein, 7g fat, and 4g carbohydrates. Values vary with the ingredients used and the amount of sauce served.
Equipment
- 12-inch skillet
- Paper towels
Ingredients
Main ingredients
- 1 pound large raw shrimp, peeled and deveined (about 16–20 shrimp; 450g)
- 1 pound fresh broccoli florets, cut into bite-size pieces (450g)
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter (42g)
- 4 cloves garlic, finely minced
- 1/4 cup vegetable or chicken stock
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Optional additions
- 1/8–1/4 teaspoon red pepper flakes
- 1–2 teaspoons lemon juice
- 1 tablespoon chopped parsley
Instructions
- Cut the broccoli into similar-sized florets. Pat the shrimp thoroughly dry with paper towels, then season with the salt and pepper.
- Heat 1 tablespoon olive oil in a wide 12-inch skillet over medium to medium-high heat until shimmering.
- Add the broccoli and cook uncovered for 4–6 minutes, stirring occasionally, until bright green and fork-tender with some bite. If needed, add a spoonful of water and cover briefly to soften.
- Uncover and let any excess moisture evaporate, then transfer the broccoli to a plate.
- Add the remaining tablespoon of olive oil. Arrange the shrimp in a single layer, working in batches if necessary.
- Cook the shrimp for 1–2 minutes on the first side, then turn and cook for about 1 minute more. Transfer promptly to the plate once pink-orange, opaque through the thickest part, and loosely curled.
- Reduce the heat to medium-low. Add the butter and garlic and stir for about 30 seconds, just until fragrant. Add the optional red pepper flakes with the garlic, if using.
- Pour in the stock, scrape up the browned bits, and simmer for 1–2 minutes until the sauce is lightly reduced and glossy.
- Return the shrimp and broccoli to the skillet. Toss gently over low to medium-low heat for 30–60 seconds, until warmed and coated.
- Taste and adjust the seasoning. Stir in optional lemon juice, garnish with parsley if desired, and serve promptly.
Tips
- Dry the shrimp thoroughly so they brown rather than steam.
- Cook the broccoli first and transfer it out before searing the shrimp.
- Cook the shrimp in batches if needed to avoid crowding the skillet.
- Keep the shrimp out of the skillet while the stock reduces to help prevent them from becoming tough.
- Lower the heat before adding the garlic to prevent it from scorching.
Variations
- Spicy Garlic Butter Shrimp: Add 1/8–1/4 teaspoon red pepper flakes with the garlic.
- Lemon Parsley Finish: Stir in 1–2 teaspoons lemon juice just before serving and garnish with chopped parsley.
- Frozen Broccoli: Cook frozen broccoli separately and drain any released liquid before adding it to the finished skillet.