A bright, fast skillet supper that hits all the right notes: garlicky shrimp, tender-crisp broccoli, a kiss of ginger and lemon. This low-carb shrimp and broccoli skillet is the kind of meal you can pull together on a busy weeknight, with protein and veggies done in under 15 minutes. If you want another quick skillet meal with hearty flavors, try the cheesy steak and rice skillet for a satisfying alternative.
Why you’ll love this dish
This recipe is built for speed, flavor, and minimal cleanup. A few reasons to add it to your rotation:
- Low-carb and high-protein, so it fits keto, Paleo-ish, and general low-carb plans.
- Ready in roughly 10–15 minutes from start to finish.
- Few ingredients and pantry-friendly — garlic, ginger, olive oil, lemon.
- Flexible: add heat with red pepper flakes or finish with butter for richness.
"Light, bright and fast — my go-to when I want a healthy dinner that actually tastes like something special." — a quick-test dinner review
How this recipe comes together
You’ll sear the shrimp quickly, steam the broccoli until tender-crisp, and finish everything with a squeeze of lemon. The technique is simple:
- Heat oil until shimmering to get a quick sear on the shrimp.
- Gently cook garlic and ginger briefly so they become fragrant without burning.
- Cook shrimp in a single layer, flipping once to keep them juicy.
- Steam broccoli in the same skillet (cover with a lid) so it cooks through without overcooking the shrimp.
- Toss, season, and serve immediately.
Expect active hands-on time of 8–10 minutes and total time around 15 minutes.
What you’ll need
- 1 lb (450 g) shrimp, peeled and deveined (medium to large). Pat dry.
- 2 cups broccoli florets, trimmed and roughly equal-sized for even cooking.
- 2 tbsp olive oil (substitute avocado oil, or use 1 tbsp butter + 1 tbsp oil for flavor).
- 4 cloves garlic, minced (or 1 tsp garlic powder in a pinch).
- 1 tsp fresh ginger, grated (or 1/4–1/2 tsp ground ginger).
- Salt and freshly ground black pepper, to taste.
- Red pepper flakes (optional, for heat).
- Lemon wedges, for serving.
Notes: frozen broccoli works—thaw slightly and reduce steaming time. Frozen shrimp can be used if fully thawed and patted dry (see FAQs).
Step-by-step instructions
- Heat a large skillet over medium heat. Add the olive oil and allow it to shimmer but not smoke.
- Add minced garlic and grated ginger. Sauté 30–60 seconds, stirring constantly, until fragrant. Do not let them brown.
- Add shrimp in a single layer. Cook undisturbed for about 1 minute, then flip. Cook another 1–2 minutes until shrimp turn pink and opaque. Remove any shrimp that finish early to avoid overcooking.
- Push shrimp to one side. Add broccoli to the empty space and toss to coat in the oil. If the skillet looks dry, add 1 tablespoon of water. Cover the pan and steam for 4–5 minutes until broccoli is tender-crisp.
- Remove the lid and toss shrimp and broccoli together. Season with salt, pepper, and red pepper flakes if using. Squeeze lemon over each serving and serve right away.
Keep steps brisk and watch the shrimp closely—overcooked shrimp becomes tough and rubbery.
Best ways to enjoy it
- Over cauliflower rice for a fully low-carb meal.
- Toss with shirataki or konjac noodles for a noodle-like plate without the carbs.
- Spoon over a bed of mixed greens for a warm salad, or serve with a wedge of crusty bread if low-carb isn’t a concern.
- Pair with a crisp white wine (Sauvignon Blanc or Pinot Grigio) or a citrusy IPA.
If you want a saucier, spicier seafood skillet for another night, try the Cajun shrimp and salmon in garlic cream sauce for a richer variation.
Storage and reheating tips
- Refrigerate: Cool leftovers to room temperature (no longer than 2 hours), then store in an airtight container. Eat within 3 days.
- Freeze: Cooked shrimp and broccoli can be frozen, but texture may change — use within 1 month. For best results freeze raw shrimp separately and cook fresh broccoli after thawing.
- Reheat: Gently rewarm in a skillet over medium-low heat with a splash of oil or water, stirring until heated through. Microwave on 50–70% power in short intervals to avoid rubbery shrimp.
- Food safety: Cooked seafood should be reheated to at least 145°F (63°C) if using a thermometer, and leftovers refrigerated promptly.
Pro chef tips
- Pat shrimp very dry before cooking — moisture lowers the skillet temperature and prevents a good sear.
- Use a roomy skillet so shrimp cook in a single layer. Overcrowding causes steaming and uneven color.
- Always sauté garlic and ginger briefly — they turn bitter if burned. Add them to hot oil and move quickly.
- Add acid (lemon) at the end to brighten flavors; it also helps balance richness if you use butter.
- Cut broccoli florets to similar sizes for even steaming. If stalks are thick, slice them so everything finishes together.
Creative twists
- Asian-style: Add 1 tbsp soy sauce or coconut aminos, 1 tsp sesame oil, and top with sliced scallions and sesame seeds.
- Creamy version: Stir in 2 tbsp cream or a little cream cheese at the end for a richer sauce.
- Spicy garlic: Add 1 tsp chili-garlic sauce or a splash of sriracha when tossing everything together.
- Swap-ins: Use cauliflower florets, asparagus, or snap peas instead of broccoli. Substitute chicken breast for shrimp (adjust cook time).
- Nutty crunch: Finish with toasted almonds or chopped peanuts and a drizzle of lime.
Common questions
Q: Is this recipe truly low-carb?
A: Yes. The shrimp and broccoli base is low in carbs. Serving over cauliflower rice or greens keeps the whole plate low-carb and keto-friendly.
Q: Can I use frozen shrimp and frozen broccoli?
A: Yes—use fully thawed shrimp, pat it dry, and reduce steam time if broccoli is partially cooked. Frozen broccoli may release extra water, so you might skip adding water when steaming.
Q: How do I avoid overcooking the shrimp?
A: Shrimp cook fast. Sear 1 minute per side for medium-sized shrimp and 1–2 minutes on the second side. Remove any shrimp that finish early and then toss them back in at the end to heat through.
Q: Can I make this ahead?
A: You can prep garlic, ginger, and trim broccoli ahead of time, but cook shrimp and broccoli just before serving for best texture.
Q: What if I don’t have fresh ginger?
A: Use 1/4–1/2 tsp ground ginger in a pinch, or omit; the dish will still be flavorful from garlic and lemon.
If you have other questions about timing, substitutions, or pairing, ask and I’ll help tailor the recipe to your pantry or dietary needs.
Print
Garlicky Shrimp and Broccoli Skillet
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Low-Carb
Description
A bright, fast skillet supper featuring garlicky shrimp and tender-crisp broccoli, ready in under 15 minutes.
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 2 cups broccoli florets, trimmed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional
- Lemon wedges, for serving
Instructions
- Heat a large skillet over medium heat and add olive oil until shimmering.
- Add minced garlic and grated ginger, sautéing for 30–60 seconds until fragrant.
- Add shrimp in a single layer, cooking for about 1 minute before flipping. Cook another 1–2 minutes until shrimp are pink and opaque.
- Push shrimp to one side and add broccoli to the empty space, tossing to coat. Add 1 tablespoon of water if the skillet looks dry, cover, and steam for 4–5 minutes until broccoli is tender-crisp.
- Toss shrimp and broccoli together, season with salt, pepper, and red pepper flakes as desired. Squeeze lemon over each serving and serve immediately.
Notes
Frozen broccoli works well; thaw slightly and reduce steaming time. Frozen shrimp should be fully thawed and patted dry.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian