One-Pot Garlicky Shrimp & Broccoli: A Quick and Healthy Dinner

One-Pot Garlicky Shrimp & Broccoli is a quick, flavorful, and healthy dish that comes together in just 30 minutes. With tender shrimp, crisp broccoli, and a garlicky lemon butter sauce, this recipe is perfect for busy weeknights or a light and satisfying meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 cups broccoli florets
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1/4 cup chicken broth or white wine
• 2 tablespoons unsalted butter
• Juice of 1 lemon (about 2 tablespoons)
• Cooked rice, quinoa, or crusty bread for serving

Instructions:

1. Prepare the Shrimp:

   • Season the shrimp with smoked paprika, salt, black pepper, and red pepper flakes (if using).

2. Cook the Broccoli:

   • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add broccoli florets and cook for 3-4 minutes until slightly tender but still crisp. Remove and set aside.

3. Cook the Shrimp:

   • In the same skillet, heat another tablespoon of olive oil. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside with the broccoli.

4. Make the Sauce:

   • Reduce the heat to low and add the remaining olive oil to the skillet. Sauté the minced garlic for 1 minute until fragrant.
   • Pour in the chicken broth or white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
   • Stir in butter and lemon juice until the sauce is smooth and slightly thickened.

5. Combine and Serve:

   • Return the cooked shrimp and broccoli to the skillet, tossing them in the garlicky lemon butter sauce. Cook for 1-2 minutes to warm through.
   • Serve hot over cooked rice, quinoa, or with crusty bread to soak up the sauce.

Tips:

• Add cherry tomatoes or bell peppers for extra color and flavor.
• Use frozen shrimp if fresh isn’t available; just thaw and pat them dry before cooking.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the skillet.