Save Succulent shrimp and crisp-tender broccoli are sautéed in a luscious lemon-garlic butter sauce for a vibrant, quick, and flavorful meal.
I first fell in love with this dish during a busy weeknight when I wanted something impressive yet effortless. The aroma of lemon and garlic filling the kitchen always brings everyone to the table fast.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined, tails on or off
- Broccoli florets: 4 cups (300 g)
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
- Unsalted butter: 4 tbsp (60 g)
- Olive oil: 1 tbsp
- Lemon zest: Zest of 1 lemon
- Lemon juice: 3 tbsp (about 1 large lemon)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Red pepper flakes: Pinch (optional)
- Lemon wedges: To serve
Instructions
- Blanch Broccoli:
- Blanch the broccoli florets in boiling salted water for 2 minutes until bright green and just tender. Drain and set aside.
- Sauté Garlic:
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the garlic and sauté until fragrant, about 30 seconds.
- Cook Shrimp:
- Add the shrimp in a single layer. Season with salt, black pepper, and red pepper flakes (if using). Cook for 2 minutes per side, until the shrimp turn pink and opaque.
- Combine Broccoli & Sauce:
- Add the blanched broccoli to the skillet. Stir in the remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat everything evenly and cook for 1–2 minutes until heated through.
- Serve:
- Remove from heat. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.
Save Whenever I make this, my family crowds around, eager to sneak tastes straight from the skillet. It disappears in minutes with plenty of smiles all around.
Serving Suggestions
Serve this shrimp and broccoli over steamed rice, quinoa, or pasta to make a heartier meal. It also pairs beautifully with a crisp green salad alongside.
Allergen Notes
This meal contains shellfish (shrimp) and dairy (butter). For dairy allergies, substitute the butter with a plant-based alternative and always verify labels for potential allergens.
Wine Pairing
A chilled glass of Sauvignon Blanc or Pinot Grigio complements the bright lemon flavors and makes this meal feel extra special.
Save This lemon butter shrimp and broccoli brings fresh flavor and color to the table in no time. Enjoy the simplicity and brightness with every bite!
Recipe Questions & Answers
- → How can I keep broccoli crisp-tender?
Blanch broccoli in boiling salted water for about 2 minutes, then drain immediately to stop cooking and maintain crunch.
- → What’s the best way to sauté shrimp evenly?
Place shrimp in a single layer in hot butter and oil, seasoning well, and cook about 2 minutes per side until pink and opaque.
- → Can I substitute butter in this dish?
Yes, using olive oil instead of butter provides a dairy-free alternative while maintaining good flavor and texture.
- → How do lemon zest and juice contribute to flavor?
Lemon zest adds bright aromatic oils, while juice delivers tangy freshness, balancing the richness of butter and shrimp.
- → What are good pairing options for this dish?
Serve over steamed rice, quinoa, or pasta, and pair nicely with white wines like Sauvignon Blanc or Pinot Grigio.
- → How can I add more color and flavor?
Adding cherry tomatoes introduces vibrant color and a slight sweetness complementing the lemon and garlic taste.