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–+ servings
Benjamin

Low-Carb Garlic Butter Shrimp & Broccoli

This Garlic Butter Shrimp & Broccoli is a one-pan meal that’s bursting with bold flavors. Juicy shrimp and tender broccoli are tossed in a rich garlic butter sauce with hints of lemon and spice. It’s a quick, high-protein dish that’s perfect for busy weeknights and ready in just 20 minutes! Serve it on its own or over rice for a complete, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Shrimp & Broccoli:
  • 1 1/2 lbs medium raw shrimp peeled and deveined
  • 1 1/2 lbs broccoli rinsed and cut into florets
For the Garlic Butter Sauce:
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 teaspoons onion powder
  • Salt and fresh cracked pepper to taste
  • 1/4 cup vegetable stock
  • 1 tablespoon hot sauce your choice
  • Crushed chili pepper flakes optional
  • 3 tablespoons lemon juice
  • Fresh chopped parsley for garnish

Method
 

  1. Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the broccoli florets, season with salt and pepper, and sauté for 4-5 minutes until slightly tender. Remove from the pan and set aside.
  2. In the same skillet, melt the remaining butter. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Add the shrimp, paprika, Italian seasoning, onion powder, and hot sauce. Stir well to coat the shrimp in the seasonings.
  4. Pour in the vegetable stock and let the shrimp cook for 3-4 minutes until pink and opaque.
  5. Return the sautéed broccoli to the skillet and drizzle with lemon juice. Stir everything together and cook for another 1-2 minutes.
  6. Garnish with fresh chopped parsley and crushed chili flakes if desired. Serve hot and enjoy!

Notes

  • To avoid overcooking, remove the shrimp from heat as soon as they turn pink and opaque.
  • For a spicier kick, add extra hot sauce or red pepper flakes.
  • Serve over rice, quinoa, or cauliflower rice for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

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