Lemon Butter Shrimp Broccoli (Printer-Friendly)

Succulent shrimp and tender broccoli in a lemon-garlic butter sauce for a vibrant, quick meal.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 cups broccoli florets
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped

→ Sauce

05 - 4 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - Zest of 1 lemon
08 - 3 tbsp fresh lemon juice
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Pinch red pepper flakes (optional)

→ To Serve

12 - Lemon wedges

# Method:

01 - Blanch broccoli florets in boiling salted water for 2 minutes until bright green and just tender. Drain and set aside.
02 - In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
03 - Arrange shrimp in a single layer in the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook 2 minutes per side until shrimp turn pink and opaque.
04 - Add blanched broccoli to skillet. Stir in remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat evenly and cook 1 to 2 minutes until heated through.
05 - Remove from heat. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Quick and easy to make
  • Bright, fresh lemon flavor with a creamy butter sauce
02 -
  • This dish is naturally gluten-free and pescatarian-friendly.
  • To make dairy-free, use olive oil instead of butter.
03 -
  • Prep all ingredients ahead for a true 15-minute meal.
  • Don't overcook shrimp—as soon as they turn pink and opaque, remove from heat.
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