How do you prevent shrimp from becoming tough?

Cook shrimp quickly over medium-high heat until just opaque, about 1–2 minutes per side, to keep them tender and juicy.

What is the best way to blanch broccoli for this dish?

Boil broccoli florets for 2 minutes until bright green and crisp-tender, then drain immediately to preserve texture and color.

Yes, asparagus or snap peas work well as alternatives, providing similar crunch and freshness.

Replace butter with plant-based margarine or increase olive oil to maintain the rich garlic flavor without dairy.

Lemon zest adds a bright, citrus aroma complementing the garlic butter; it’s recommended but can be omitted if unavailable.

Succulent shrimp sautéed in a fragrant garlic butter sauce, tossed with crisp-tender broccoli for a quick, flavorful meal perfect for weeknights.

I love how fast this dish comes together and my family can't get enough of the garlicky butter sauce.

Seafood: 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
Vegetables: 3 cups (300 g) broccoli florets, 2 tablespoons fresh parsley, chopped (optional), Lemon wedges, for serving
Sauce & Fats: 3 tablespoons unsalted butter, 1 tablespoon olive oil
Aromatics & Seasoning: 5 cloves garlic, finely minced, 1/4 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, Zest of 1/2 lemon

Step 1:: Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green and crisp-tender. Drain and set aside.
Step 2:: Pat shrimp dry with paper towels. Season both sides with 1/4 teaspoon salt and black pepper.
Step 3:: In a large skillet over medium-high heat, melt 2 tablespoons butter with the olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side, until just pink and opaque. Remove shrimp to a plate.
Step 4:: Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add minced garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant.
Step 5:: Return broccoli and shrimp to the skillet. Add lemon zest and toss everything together to coat in the garlic butter. Cook for 1–2 minutes until heated through.
Step 6:: Taste and adjust seasoning if needed. Garnish with chopped parsley and serve with lemon wedges.

This dish always brings my family together around the dinner table and makes weeknight meals feel special.

Large skillet, medium pot, slotted spoon, knife and cutting board are all you need to make this recipe.

Contains shellfish (shrimp) and dairy (butter). Use plant-based margarine or olive oil for a dairy-free option.

Per serving: 240 calories, 14 g total fat, 6 g carbohydrates, 23 g protein.

This simple twist on a seafood classic will become a fast favorite in your household.

→ How do you prevent shrimp from becoming tough?: Cook shrimp quickly over medium-high heat until just opaque, about 1–2 minutes per side, to keep them tender and juicy.
→ What is the best way to blanch broccoli for this dish?: Boil broccoli florets for 2 minutes until bright green and crisp-tender, then drain immediately to preserve texture and color.
→ Can I substitute other vegetables for broccoli?: Yes, asparagus or snap peas work well as alternatives, providing similar crunch and freshness.
→ How can I make this dish dairy-free?: Replace butter with plant-based margarine or increase olive oil to maintain the rich garlic flavor without dairy.
→ Is it necessary to use lemon zest in the sauce?: Lemon zest adds a bright, citrus aroma complementing the garlic butter; it’s recommended but can be omitted if unavailable.