Garlic Butter Shrimp & Broccoli – Fast, Flavorful, and Weeknight-Friendly

Garlic butter shrimp & broccoli is the kind of meal you make when you’re hungry, short on time, and still want something that tastes like a treat. It’s rich without being heavy, quick without cutting corners, and it uses ingredients you probably already have. The tender shrimp, crisp-tender broccoli, and silky garlic butter sauce come together in minutes.

Serve it over rice, pasta, or with crusty bread. It’s a reliable go-to for busy nights and cozy dinners alike.

Why This Recipe Works

This recipe is all about simple technique and balanced flavors. Shrimp cook in just a few minutes, so you get a fast meal with a restaurant-quality feel.

Broccoli adds crunch and freshness, keeping the dish from feeling too rich. The garlic butter sauce ties everything together with a savory, slightly lemony finish. A touch of heat and a splash of stock or wine add depth without extra fuss.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 3 cups broccoli florets, cut into bite-size pieces
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional, adjust to taste)
• 1/3 cup low-sodium chicken stock or dry white wine
• 1 tablespoon lemon juice, plus extra wedges for serving
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest (optional but brightens the sauce)
• 2 tablespoons fresh parsley, chopped
• Cooked rice, pasta, or crusty bread, for serving (optional)

How to Make It

1. Prep the shrimp and broccoli. Pat the shrimp dry with paper towels.

   Season with a pinch of salt and pepper. Rinse and dry the broccoli florets so they sear instead of steam.

2. Blanch or steam the broccoli. For crisp-tender broccoli, either briefly steam in the microwave (about 1–2 minutes with a splash of water) or blanch in boiling water for 60–90 seconds. Drain well.
3. Heat the pan. Place a large skillet over medium-high heat.

   Add 1 tablespoon butter and 1 tablespoon olive oil. When shimmering, add the shrimp in a single layer.

4. Sear the shrimp. Cook for 1–2 minutes per side until opaque and lightly golden. Remove to a plate.

   Do not overcook; they’ll finish in the sauce.

5. Sauté the broccoli. Add the remaining olive oil to the skillet. Toss in the broccoli and a pinch of salt. Cook for 2–3 minutes until slightly charred at the edges.
6. Add garlic and heat. Reduce heat to medium.

   Push broccoli to the edges, add 2 tablespoons butter to the center, then add the minced garlic and red pepper flakes. Stir until fragrant, about 30 seconds. Don’t let the garlic brown.

7. Deglaze. Pour in the stock or wine.

   Scrape up any brown bits from the pan. Simmer for 1–2 minutes to reduce slightly.

8. Finish the sauce. Stir in the remaining 1 tablespoon butter, lemon juice, and lemon zest. Taste and adjust salt and pepper.
9. Bring it together. Return the shrimp and any juices to the pan.

   Toss gently with the broccoli until warmed through, 1 minute. Sprinkle with parsley.

10. Serve. Spoon over rice or pasta, or serve with bread to catch the sauce. Add extra lemon wedges if you like a brighter finish.

Keeping It Fresh

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

Shrimp don’t love long storage, so aim to reheat gently and avoid multiple reheats.

Reheating: Warm in a skillet over low heat with a splash of water or stock, just until hot. Microwaving can work, but use short bursts to prevent rubbery shrimp.

Make-ahead tips: You can prep the broccoli and mince the garlic earlier in the day. If using frozen shrimp, thaw in the fridge overnight or under cold running water for 15 minutes, then pat dry well.

Health Benefits

Lean protein: Shrimp is high in protein and low in calories, helping you feel full without weighing you down.

Vitamins and fiber: Broccoli brings vitamin C, vitamin K, and fiber, all great for immune support and digestion.

Healthy fats: Olive oil adds heart-healthy fats, while the butter keeps the dish satisfying.

Using a moderate amount delivers flavor without excess.

Balanced plate: Pair with whole grains like brown rice or whole-wheat pasta for a well-rounded meal with complex carbs, protein, and veggies.

What Not to Do

• Don’t overcook the shrimp. They turn rubbery fast. Pull them as soon as they turn pink and opaque.
• Don’t skip drying the shrimp. Excess moisture prevents a quick sear and dilutes the sauce.
• Don’t brown the garlic. Burnt garlic turns bitter and will overpower the dish.
• Don’t overcrowd the pan. Cook in batches if needed so the shrimp and broccoli sear instead of steam.
• Don’t forget acid and salt. A squeeze of lemon and proper seasoning make the flavors pop.

Variations You Can Try

• Creamy garlic version: Add 1/4 cup cream after deglazing and simmer until slightly thickened. Finish with Parmesan.
• Spicy Cajun twist: Toss shrimp with 1 teaspoon Cajun seasoning before cooking.

  Add a pinch more red pepper flakes to the sauce.

• Ginger-garlic soy: Replace lemon with 1 tablespoon soy sauce and 1 teaspoon grated ginger. Finish with sesame oil and scallions.
• Herb-forward: Swap parsley for basil and chives. Add a handful of baby spinach to wilt at the end.
• Sheet pan option: Toss shrimp and broccoli with melted butter, garlic, and oil.

  Roast at 425°F (220°C) for 8–10 minutes, stirring once.

• Low-carb swap: Serve over cauliflower rice or zucchini noodles for a lighter base.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or under cold running water. Pat very dry before cooking to get a good sear and prevent a watery sauce.

What size shrimp works best?

Large or extra-large shrimp (16–26 per pound) are ideal.

They’re meaty and cook evenly, giving you a nice bite without overcooking too fast.

How do I know when the shrimp are done?

They turn pink and opaque with a gentle “C” shape. If they curl into a tight “O,” they’re overcooked. Pull them as soon as they’re just opaque.

Can I swap the broccoli?

Absolutely.

Asparagus, snap peas, or broccolini work well. Adjust the cooking time so they stay crisp-tender.

Is there a dairy-free option?

Use a dairy-free butter alternative or replace butter with more olive oil. You’ll lose some richness, but the garlic and lemon still shine.

What can I serve this with?

Rice, pasta, quinoa, or crusty bread are all great.

If you want light and fresh, try a simple green salad on the side.

Can I make it without wine?

Yes. Use chicken or vegetable stock. You still get a flavorful pan sauce with a clean finish.

How can I thicken the sauce?

Let it reduce for another minute, or whisk in a teaspoon of cold butter off the heat.

For a silkier texture, add a tablespoon of cream.

How spicy is it?

It’s mild by default. Add more red pepper flakes if you like heat, or skip them entirely for a gentle garlic butter flavor.

Can I double the recipe?

Yes, but cook the shrimp in batches so they sear properly. Combine everything at the end to finish in the sauce.

Wrapping Up

Garlic butter shrimp & broccoli is the kind of recipe that earns a permanent spot in your dinner rotation.

It’s simple, fast, and packed with flavor, with just enough richness to feel special. Keep the basics the same and tweak the flavors to match your mood. With good shrimp, fresh broccoli, and a bright, buttery sauce, you can’t miss.

Serve it hot, squeeze a little lemon, and enjoy every bite.