Save Succulent shrimp and crisp-tender broccoli are sautéed in a luscious lemon-garlic butter sauce for a vibrant, quick, and flavorful meal.
I first discovered how much my family loved lemon butter shrimp when I was searching for a fast and satisfying meal we could enjoy together even on busy weeknights. The sizzling blend of garlic, butter, and lemon instantly became a favorite in our kitchen!
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined, tails on or off
- Broccoli florets: 4 cups (300 g)
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
- Unsalted butter: 4 tbsp (60 g)
- Olive oil: 1 tbsp
- Lemon zest: Zest of 1 lemon
- Lemon juice: 3 tbsp, freshly squeezed (about 1 large lemon)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Red pepper flakes: Pinch (optional)
- Lemon wedges: For serving
Instructions
- Blanch broccoli:
- Blanch the broccoli florets in boiling salted water for 2 minutes until bright green and just tender. Drain and set aside.
- Sauté garlic:
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the garlic and sauté until fragrant, about 30 seconds.
- Cook shrimp:
- Add the shrimp in a single layer. Season with salt, black pepper, and red pepper flakes (if using). Cook for 2 minutes per side, until the shrimp turn pink and opaque.
- Add broccoli and sauce:
- Add the blanched broccoli to the skillet. Stir in the remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat everything evenly and cook for 1 to 2 minutes until heated through.
- Finish and serve:
- Remove from heat. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.
Save The first time we made this lemon butter shrimp & broccoli, my kids couldn’t stop dipping their broccoli into the extra sauce. It’s one of those meals that turns a simple dinner into a mini celebration around the table.
Serving Suggestions
Serve over steamed rice, quinoa, or pasta for a hearty meal, or keep it low-carb with extra veggies on the side. A glass of Sauvignon Blanc or Pinot Grigio pairs beautifully for a special touch.
Optional Add-Ins
Add a handful of cherry tomatoes for extra color and sweetness, or toss in some baby spinach just before serving to wilt in the hot sauce.
Nutrition Information
Each serving provides 260 calories, 16 g total fat, 7 g carbohydrates, and 23 g protein—perfect for a balanced, feel-good dinner.
Save This easy lemon butter shrimp & broccoli recipe brings zesty freshness and comfort to your dinner table. Serve immediately while everything is hot and vibrant.
Recipe FAQ
- → How do I keep the broccoli crisp and vibrant?
Blanch the broccoli in boiling salted water for 2 minutes, then drain immediately. This preserves the bright color and tender-crisp texture.
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to ensure even sautéing and prevent excess moisture.
- → What’s the best way to get the garlic flavor to infuse the dish?
Sauté minced garlic briefly in butter and olive oil over medium heat until fragrant, about 30 seconds, before adding shrimp to release its aroma without burning.
- → Is it possible to make this dairy-free?
Substitute the butter with all olive oil or a plant-based butter alternative to maintain a rich texture without dairy.
- → What sides pair well with this lemon butter dish?
Steamed rice, quinoa, or pasta complement the flavors. For added texture and color, a handful of cherry tomatoes works beautifully.
- → How can I add a bit of heat to this dish?
Incorporate a pinch of red pepper flakes while cooking the shrimp to introduce a gentle spiciness.