Shrimp and garlic always feel like a match made in a skillet. This recipe isn’t just fast, it’s the kind of meal that makes you wonder why you’d ever wait for takeout. I like how the shrimp stay juicy and the broccoli keeps a bit of crunch—it’s a simple balance that works. When I first tried this, I didn’t even sit down at the table. I ate it standing by the stove, fork in hand, because the aroma was just too tempting. You know those nights when you want something filling but don’t feel like dragging out half the pantry? That’s where this recipe saves me. A handful of shrimp, a head of broccoli, a bit of garlic, and dinner somehow looks like I put in way more effort than I did. It feels like cheating, in a good way. If you’re scrolling for Shrimp Dinner Ideas, or maybe hunting for Summer Shrimp Recipes that won’t weigh you down, this one belongs on your list. I’d even go as far as calling it one of my best shrimp recipe moves. Healthy shrimp recipes don’t need to be bland—this is proof. Keto shrimp recipes can actually feel indulgent.

1) Key Takeaways
2) Easy Garlic Shrimp with Broccoli Recipe
3) Ingredients for Garlic Shrimp with Broccoli
4) How to Make Garlic Shrimp with Broccoli
5) Tips for Making Garlic Shrimp with Broccoli
6) Making Garlic Shrimp with Broccoli Ahead of Time
7) Storing Leftover Garlic Shrimp with Broccoli
8) Try these Main Course recipes next!
9) Garlic Shrimp with Broccoli
10) Nutrition

1) Key Takeaways

This recipe is fast and comes together in about 20 minutes.
You only need shrimp, broccoli, garlic, butter, and a few pantry basics.
It’s one of my favorite keto shrimp recipes for busy nights.
The dish balances juicy shrimp with crisp broccoli and a garlicky finish.

2) Easy Garlic Shrimp with Broccoli Recipe

I always think of shrimp as my weeknight secret weapon. They cook in minutes and somehow make any dish feel special without me standing over the stove for an hour. When I pair them with broccoli and garlic, I get that magic mix of comfort and health that just works. I’ve tried my fair share of shrimp dinner ideas, but this one always makes the repeat list. It tastes like takeout, only fresher and quicker.

What I love about this recipe is how forgiving it is. Forgot to defrost shrimp the night before? Toss them under cold water for a few minutes and they’re ready to go. The broccoli doesn’t need any fussing either. A quick chop, a little oil, and it transforms into those bright green bites we actually want to eat. Keto shrimp recipes like this make dinner feel doable after a long day.

If you’re looking for summer shrimp recipes that don’t weigh you down, this is it. Fresh, flavorful, and light enough that you don’t immediately want a nap afterward. I call it one of my best shrimp recipe wins because it keeps everyone at the table happy. Simple food, honest flavors, and a dinner I’ll gladly make again tomorrow.

3) Ingredients for Garlic Shrimp with Broccoli

Shrimp: I like large shrimp for this because they hold up better in the pan and don’t get lost against the broccoli. Fresh or frozen both work as long as they’re peeled and deveined.

Broccoli: Three cups of florets give enough crunch and color to balance the shrimp. I prefer cutting them into small pieces so they cook evenly and still keep a little bite.

Garlic: Three cloves, minced. Garlic is the soul of this dish. Don’t skimp here—it’s the flavor base that pulls everything together.

Olive Oil: A couple tablespoons to get the broccoli going. It adds a light fruitiness that works well with seafood.

Butter: Just one tablespoon for richness. It melts with the garlic and creates that simple sauce we scoop up with every bite.

Lemon Juice: A squeeze at the end brightens the whole dish. It’s the thing that makes shrimp recipes like this feel fresh instead of heavy.

Salt and Pepper: Keep it simple. Season the shrimp and broccoli lightly so the garlic and lemon stand out.

4) How to Make Garlic Shrimp with Broccoli

Step 1. Pat the shrimp dry and season with a pinch of salt and black pepper. This helps them sear instead of steam once they hit the hot pan.

Step 2. Heat olive oil in a skillet over medium heat. Add the broccoli and sauté for about four minutes. You’ll notice the color shift to a brighter green, which means it’s halfway there.

Step 3. Push the broccoli to one side of the pan. Drop in the butter and let it melt. Stir in the garlic and cook for about thirty seconds. That’s when the kitchen smells amazing.

Step 4. Add the shrimp to the pan. Cook them for two to three minutes on each side until they turn pink and opaque. Don’t walk away—shrimp go from perfect to overdone quickly.

Step 5. Squeeze lemon juice over everything, toss the shrimp and broccoli together, and serve while it’s still hot. The balance of garlicky shrimp and crisp broccoli is worth the short wait.

5) Tips for Making Garlic Shrimp with Broccoli

I learned early on that shrimp wait for no one. If you prep everything before heating the skillet, you’ll thank yourself later. Chop the broccoli, mince the garlic, and keep the lemon ready. Once the shrimp hit the pan, things move fast. That’s why healthy shrimp recipes like this stay on my rotation—they reward a little prep with a big payoff.

One tip that makes a difference: don’t crowd the shrimp. Give them space in the skillet so they sear nicely. If you pile them in, they’ll steam and turn rubbery. Trust me, I’ve done it, and it wasn’t my best shrimp recipe attempt. Small adjustments make big improvements.

Finally, taste as you go. Shrimp vary in saltiness depending on how they’re processed. A sprinkle of sea salt at the end can balance the flavors without overpowering the garlic and lemon.

6) Making Garlic Shrimp with Broccoli Ahead of Time

Cooking shrimp ahead can be tricky since they’re best fresh from the pan. That said, this dish can be made earlier in the day if you’re strategic. I like to prep the broccoli and garlic in the morning and store them in separate containers. That way, the actual cooking takes only minutes when dinner rolls around.

If you want to fully prepare it ahead, undercook the shrimp slightly. When reheated, they’ll finish cooking without turning rubbery. Store the shrimp and broccoli separately to keep the textures right. Summer shrimp recipes like this don’t need to feel rushed—you can pace yourself and still enjoy a fresh meal.

When I know I’ll be busy, I even measure out the olive oil and butter beforehand. It sounds small, but when I walk into the kitchen tired, having everything ready saves me from reaching for takeout menus.

7) Storing Leftover Garlic Shrimp with Broccoli

Leftovers don’t last long in my house, but when they do, I store them in an airtight container in the fridge. They’ll keep well for up to two days. After that, the shrimp lose their texture and the broccoli softens more than I like.

To reheat, I use a skillet over low heat with a splash of water or broth. Microwaves work in a pinch, but they cook shrimp unevenly. A quick toss in the pan brings everything back to life without overcooking.

For lunch the next day, I’ve even eaten this dish cold, tossed with some extra lemon juice. It’s not everyone’s style, but if you’re into chilled shrimp recipes, it works surprisingly well. Cold or hot, the flavors hold up.

8) Try these Main Course recipes next!

9) Garlic Shrimp with Broccoli