Shrimp and Broccoli Skillet
This low-carb shrimp and broccoli skillet is a quick and delicious dinner option that comes together in under 20 minutes, perfect for busy weeknights.
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.
Notes
For storage, cool to room temperature within 2 hours and store in an airtight container in the fridge for up to 3 days. Can freeze cooked shrimp and broccoli for up to 3 months. When reheating, add a splash of water or broth to restore moisture and avoid overcooking.