This low-carb shrimp and broccoli skillet is a fast, flavorful dinner that comes together in under 20 minutes. Succulent shrimp, garlicky aromatics, and crisp-tender broccoli tossed with a splash of soy or tamari make it a go-to for busy weeknights, light lunches, or anyone watching carbs without sacrificing taste. If you like quick shrimp recipes, this one sits nicely alongside classics like Shrimp Francese when you want something simple but satisfying.
Why you’ll love this dish
This recipe is the kind you make when you want healthy food that still tastes indulgent. It’s low in carbs, high in protein, and uses pantry-friendly ingredients. It’s also quick enough for weeknights, mild enough for picky eaters, and flexible for different dietary needs (swap tamari for soy to go gluten-free).
“We made this on a hectic Tuesday and everyone asked for seconds — fast, bright, and not greasy.”
Reasons to try it:
- Ready in about 15–20 minutes from start to finish.
- Low-carb and keto-friendly with simple swaps.
- Budget-friendly: shrimp plus broccoli is economical when bought on sale.
- Minimal cleanup — a single large skillet does the job.
Step-by-step overview
You’ll start by heating oil and blooming the aromatics (garlic and ginger). Then add the shrimp and cook briefly until they turn pink. Finish by adding broccoli, a splash of soy or tamari, and a drizzle of sesame oil if you like that toasty flavor. The goal is shrimp that’s just cooked and broccoli that’s tender-crisp — about 3–4 minutes for shrimp and another 5–6 minutes with broccoli.
What you’ll need
- 1 lb shrimp, peeled and deveined (large or medium; thawed if frozen)
- 2 cups broccoli florets (trimmed into bite-sized pieces)
- 2 tablespoons olive oil (or avocado oil for higher smoke point)
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- 1 teaspoon sesame oil (optional, add at the end)
- Red pepper flakes (optional, for heat)
Substitutions and notes:
- Swap shrimp for tofu or thinly sliced chicken breast if preferred. For a retro chilled shrimp option, consider recipes like Shrimp Mold—not similar in method, but useful if you’re planning a shrimp-themed menu.
- For a lower-sodium version, use low-sodium soy sauce or dilute with a splash of water.
- Use coconut aminos for a soy-free, slightly sweeter note.
Step-by-step instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the minced garlic and grated ginger. Sauté about 1 minute until fragrant but not browned.
- Add the shrimp in a single layer. Cook 3–4 minutes, turning once, until shrimp are opaque and pink. Remove shrimp to a plate to avoid overcooking.
- Add the broccoli florets to the skillet. If the pan is dry, add a splash (1–2 tablespoons) of water or broth and cover for 2 minutes to help them steam slightly.
- Return the shrimp to the skillet. Add the soy sauce (or tamari) and sesame oil if using. Toss to combine.
- Season with salt, pepper, and red pepper flakes to taste. Cook another 3–4 minutes until broccoli is tender-crisp.
- Serve immediately while hot.
Cook’s note: Shrimp cook very quickly — pull them off the heat as soon as they’re opaque with a pink cast and slight firmness. Overcooked shrimp become rubbery.
Best ways to enjoy it
Serve the skillet straight from the pan for a rustic family-style dinner, or plate it over low-carb bases like cauliflower rice or zucchini noodles. For a classic pairing, spoon it over steamed white rice (if not keeping carbs low) or alongside a crisp green salad.
Pairing idea: finish with a squeeze of lemon or lime for brightness, or top with toasted sesame seeds and sliced scallions for texture. For a light dessert after this lean dinner, try a small sweet finish such as Butterscotch Randy if you want a contrast in flavors.
Storage and reheating tips
- Cooling & refrigerating: Cool to room temperature within 2 hours, then store in an airtight container. Keep in the fridge for up to 3 days.
- Freezing: You can freeze cooked shrimp and broccoli, but texture may change; freeze in a shallow airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or broth to revive moisture, stirring frequently. Microwaving works for a quick reheat — use short bursts and stir between intervals. Avoid overcooking during reheating.
- Safety: Do not refreeze previously frozen cooked shrimp unless it was thawed safely in the refrigerator and not at room temperature.
Pro chef tips
- Dry your shrimp: Pat shrimp dry with paper towels before cooking. Moisture prevents proper searing.
- High heat, short time: Use a hot pan so shrimp sear quickly and broccoli gets some char without becoming mushy.
- Cut broccoli uniformly so everything cooks at the same rate.
- Add acid at the end: A squeeze of lemon or rice vinegar brightens the dish instantly.
- Use fresh aromatics: Fresh ginger and garlic make a noticeable difference over powdered forms.
- If you prefer extra sauce, stir 1 teaspoon cornstarch with 2 tablespoons water and add to the pan — note: this raises carbs slightly (skip for strict keto).
Creative twists
- Spicy Szechuan: Add chili garlic sauce, Sichuan peppercorns, and a handful of toasted peanuts.
- Thai-style: Use fish sauce, lime, and a splash of coconut milk for a creamier finish.
- Coconut curry: Stir in coconut milk and curry paste for a low-carb curry served over cauliflower rice.
- Vegetarian: Swap shrimp for extra-firm tofu, pressing it first to remove moisture.
- Nuts & crunch: Toss in toasted cashews or slivered almonds for texture.
Common questions
Q: Is this recipe keto-friendly?
A: Yes. With soy/tamari and no added sugars or starchy thickeners, the dish is keto-friendly. Serve over cauliflower rice or a bed of leafy greens to keep carbs very low.
Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp in the refrigerator overnight or in a bowl of cold water for 20–30 minutes. Pat dry thoroughly before cooking to avoid steaming instead of searing.
Q: How do I keep the broccoli crisp-tender?
A: Cut florets into even pieces, start them in a hot pan with a splash of liquid and a lid for 1–2 minutes to jump-start steaming, then remove the lid and finish cooking uncovered until tender-crisp.
Q: Can I meal prep this?
A: Yes. Store shrimp and broccoli in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.
Conclusion
If you want to compare techniques or try similar low-carb versions, the Garlic Shrimp With Broccoli | Keto & Low Carb – Her Highness post offers a close variation, while this Keto Shrimp and Broccoli Stir-Fry – The Best Keto Recipes write-up shows another take on flavors and seasoning for inspiration.
Shrimp and Broccoli Skillet
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Use large or medium shrimp; thawed if frozen.
- 2 cups broccoli florets Trimmed into bite-sized pieces.
- 2 tablespoons olive oil Or avocado oil for higher smoke point.
- 2 cloves garlic, minced Or 1 tsp garlic paste.
- 1 teaspoon fresh ginger, grated Or 1/4 tsp ground ginger.
- to taste Salt and freshly ground black pepper
- 1 tablespoon soy sauce or tamari Use tamari for gluten-free.
- 1 teaspoon sesame oil Optional, add at the end.
- to taste Red pepper flakes Optional, for added heat.
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil.
- Add the minced garlic and grated ginger. Sauté about 1 minute until fragrant but not browned.
- Add the shrimp in a single layer. Cook for 3–4 minutes, turning once, until shrimp are opaque and pink. Remove shrimp to a plate to avoid overcooking.
- Add the broccoli florets to the skillet. If the pan is dry, add a splash (1–2 tablespoons) of water or broth and cover for 2 minutes to help them steam slightly.
- Return the shrimp to the skillet. Add the soy sauce (or tamari) and sesame oil if using. Toss to combine.
- Season with salt, pepper, and red pepper flakes to taste. Cook another 3–4 minutes until broccoli is tender-crisp.
- Serve immediately while hot.