Shrimp, broccoli, and plenty of garlic butter make a weeknight dinner that tastes restaurant-worthy but comes together in minutes. This skillet is bright, buttery, and loaded with juicy shrimp and crisp-tender broccoli. It’s perfect when you need something fast that still feels special.

Serve it over rice, pasta, or cauliflower rice—or just eat it straight from the pan. If you love quick, balanced meals, you might also enjoy this light pasta idea: Lemon Herb Shrimp Linguine. And for a cozy noodle twist another night, try Garlic Butter Chicken Ramen.

Garlic Butter Shrimp and Broccoli Skillet - Fast, Flavorful, One-Pan Dinner

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound large shrimp, peeled and deveined (tails optional)
• 4 cups broccoli florets (fresh or thawed frozen)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4–5 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 lemon (zest and juice)
• Salt and black pepper
• 1/4 cup low-sodium chicken broth or water
• 2 tablespoons chopped fresh parsley (optional)

Method

 

1. Pat the shrimp dry.Toss with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
2. Blanch or steam the broccoli briefly. Aim for crisp-tender: about 2–3 minutes in boiling salted water, then drain well.This short head start keeps broccoli bright and not soggy.
3. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.
4. Sear the shrimp in a single layer, 1–2 minutes per side, just until pink and opaque. Remove to a plate. Do not overcook.
5. Lower heat to medium.Add remaining olive oil and 2 tablespoons butter. Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
6. Add broccoli and a pinch of salt.Toss in the garlicky butter for 1–2 minutes.
7. Pour in chicken broth and scrape up any browned bits. Simmer 1 minute to reduce slightly.
8. Return shrimp to the pan. Add lemon zest and 1–2 teaspoons lemon juice.Toss to coat.
9. Finish with the last tablespoon of butter and parsley. Taste and adjust salt, pepper, and lemon.
10. Serve hot over rice, pasta, quinoa, or cauliflower rice. Spoon extra pan sauce on top.

What Makes This Special

This dish hits all the right notes: buttery, garlicky shrimp; vibrant broccoli; and just a kiss of lemon.

You’ll cook everything in one skillet, so cleanup stays easy. The timing ensures the shrimp turn tender—not rubbery—and the broccoli keeps its crunch. It’s simple enough for a Tuesday, but good enough to serve to friends.

Shopping List

• 1 pound large shrimp, peeled and deveined (tails optional)
• 4 cups broccoli florets (fresh or thawed frozen)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4–5 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 lemon (zest and juice)
• Salt and black pepper
• 1/4 cup low-sodium chicken broth or water
• 2 tablespoons chopped fresh parsley (optional)

Step-by-Step Instructions

1. Pat the shrimp dry.

   Toss with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.

2. Blanch or steam the broccoli briefly. Aim for crisp-tender: about 2–3 minutes in boiling salted water, then drain well.

   This short head start keeps broccoli bright and not soggy.

3. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.
4. Sear the shrimp in a single layer, 1–2 minutes per side, just until pink and opaque. Remove to a plate. Do not overcook.
5. Lower heat to medium.

   Add remaining olive oil and 2 tablespoons butter. Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

6. Add broccoli and a pinch of salt.

   Toss in the garlicky butter for 1–2 minutes.

7. Pour in chicken broth and scrape up any browned bits. Simmer 1 minute to reduce slightly.
8. Return shrimp to the pan. Add lemon zest and 1–2 teaspoons lemon juice.

   Toss to coat.

9. Finish with the last tablespoon of butter and parsley. Taste and adjust salt, pepper, and lemon.
10. Serve hot over rice, pasta, quinoa, or cauliflower rice. Spoon extra pan sauce on top.

How to Store

Store leftovers in an airtight container for up to 2 days.

Reheat gently over low heat with a splash of broth or water to keep the shrimp tender. Avoid microwaving on high—short, low-power bursts work best. Shrimp don’t love long reheats, so eat sooner rather than later.

Health Benefits

Shrimp offer lean, high-quality protein with very little fat.

Broccoli brings fiber, vitamin C, vitamin K, and antioxidants. Cooking with olive oil and a moderate amount of butter keeps flavor high while maintaining balance. The result is a meal that’s satisfying without feeling heavy.

What Not to Do

• Don’t overcook the shrimp. They turn rubbery fast—pull them as soon as they’re opaque.
• Don’t skip drying the shrimp. Moisture prevents a good sear and waters down the sauce.
• Don’t scorch the garlic. Burnt garlic tastes bitter—keep heat moderate once it goes in.
• Don’t overcrowd the pan. Work in batches if your skillet is small.

Recipe Variations

• Garlic Parmesan: Stir in 1/4 cup freshly grated Parmesan at the end for a savory finish.

  For more creamy garlic comfort, see this pasta favorite: Creamy Garlic Chicken Pasta.

• Lemon Pepper: Add extra zest and 1 teaspoon lemon pepper seasoning. Great with rice or orzo.
• Creamy Twist: Swirl in 2–3 tablespoons cream or half-and-half right before serving.
• Veggie Swap: Try asparagus, green beans, or zucchini. For a bright green dinner vibe, you’ll also like Spring Veggie Green Pasta.
• Spicy Cajun: Toss shrimp with 1–2 teaspoons Cajun seasoning before searing.

  If you enjoy creamy heat, check out Creamy Cajun Chicken Ramen.

• Low-Carb Bowl: Serve over cauliflower rice or on its own. For another quick, protein-forward idea, try this Low Carb BBQ Chicken Bowl.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge, then pat very dry before cooking.

Excess moisture will steam the shrimp and dull the sear.

What size shrimp works best?

Large or extra-large (16/20 to 21/25) cook quickly yet stay juicy. Smaller shrimp work too, but watch the time closely.

Can I make this dairy-free?

Use more olive oil or a dairy-free butter alternative. The flavor will shift slightly but still be delicious.

How do I keep broccoli bright and crisp?

Give it a quick blanch or steam before it hits the skillet.

This short pre-cook keeps the color and texture spot on.

What can I serve it with?

Rice, pasta, quinoa, or roasted potatoes all work. Garlic bread is great for soaking up the sauce.

In Conclusion

This Garlic Butter Shrimp and Broccoli Skillet is simple, fast, and full of clean, bold flavor. It’s the kind of dinner you’ll make on repeat because it fits busy nights and still feels special.

If you want another easy one-pan winner, try the creamy comfort of One Pot Parmesan Chicken Orzo. And for a lighter seafood bowl with fresh vibes, you’ll love the Mediterranean Salmon Rice Bowl. Enjoy every buttery, garlicky bite.