There are some weeks that just feel… relentless. You know the ones. You get home, drop your keys, and the thought of cooking an elaborate meal with a mountain of dishes feels completely impossible. This recipe was born on one of those exact nights. I was tired, hungry, and accidentally doubled the amount of garlic I usually use. And you know what? It was the best mistake I ever made.
That happy accident created this incredible, flavor-packed skillet that has since become my official weeknight hero. It’s the meal I turn to when I need something fast, healthy, and ridiculously satisfying without destroying my kitchen in the process. It’s proof that you can have a stunning, restaurant-worthy dinner on the table in under 30 minutes, all cooked in a single pot.
Why This Recipe Is a Game-Changer
I could talk about this dish all day, but here’s why I think you’ll fall in love with it too:
- Truly a One-Pot Meal: I’m not kidding. From sautéing the garlic to simmering the veggies and shrimp, everything happens in one pot. This means cleanup is an absolute breeze.
- Bold, Layered Flavors: We’re not just tossing ingredients together. We start by infusing the oil with garlic and a hint of spice, then we sear the shrimp, and finally, we deglaze the pan with a splash of white wine to capture all those delicious browned bits. It tastes complex, but it’s so simple to achieve.
- Dietary-Friendly & Flexible: This recipe is naturally low-carb and packed with protein. It’s easy to adapt with different vegetables or herbs, making it a perfect fit for whatever you have on hand.
What You’ll Need
Here’s a quick look at the ingredients. I’ve added a few notes to help you get the best results!
- Extra-Virgin Olive Oil: The base of our sauce. A good quality one will add a lovely, fruity note.
- Garlic: The star of the show! Thinly slicing it instead of mincing prevents it from burning too quickly and gives you mellow, sweet garlic flavor in every bite.
- Red Pepper Flakes: For just a touch of warmth. Adjust the amount based on your spice preference.
- Large Raw Shrimp: Using pre-peeled and deveined shrimp is a massive time-saver for a weeknight meal.
- Broccoli & Yellow Bell Pepper: Fresh, crisp florets and diced pepper add color, texture, and nutrition.
- Dry White Wine or Chicken Broth: This is our secret weapon for deglazing the pan and creating a flavorful steaming liquid. A crisp Sauvignon Blanc or Pinot Grigio is perfect.
- Fresh Lemon Juice & Parsley: This duo, added at the very end, brightens everything up and makes the dish taste incredibly fresh. Don’t skip it!
- Salt & Pepper: To season and enhance all the flavors.
Step-by-Step Instructions
Ready to make some magic? Here’s how we bring it all together.
- Infuse the Oil: Start by warming your olive oil in a Dutch oven or large skillet over medium heat. Add the sliced garlic and red pepper flakes, and cook for about 45 seconds, stirring constantly. You’re just looking for the garlic to become fragrant and turn a light golden color. Be careful not to let it brown, or it will turn bitter!
- Give the Shrimp a Quick Sear: Turn the heat up to medium-high and add the shrimp in a single layer. Let them sear for about 60-90 seconds on each side. They’ll just start to turn pink. The shrimp will not be fully cooked at this stage—we’re just building flavor and will finish them later.
- Deglaze and Add Veggies: Push the partially cooked shrimp to the sides of the pot. Pour the white wine or broth into the center and use your spatula to scrape up any delicious browned bits from the bottom. This is where so much flavor lives! Immediately add the broccoli florets and diced bell pepper.
- Steam to Perfection: Sprinkle the vegetables with half of your salt and pepper, give everything a gentle stir to combine, and cover the pot. Lower the heat back down to medium and let the veggies steam for 4-6 minutes, until the broccoli is crisp-tender.
- Bring It All Together: Uncover the pot and add the fresh lemon juice and the rest of the salt and pepper. Gently toss everything—shrimp, broccoli, and peppers—for 2-3 minutes. You’ll know it’s done when the shrimp are opaque, curled into a nice “C” shape, and cooked through.
- Garnish and Serve: Take the pot off the heat and stir in the fresh, chopped parsley. Give it one last taste and adjust any seasonings if you need to. Serve it right away!
Expert Tips for Success
- Substitutions: Don’t have broccoli? Asparagus spears (cut into 2-inch pieces) are a fantastic substitute. Not a fan of parsley? Fresh cilantro and a squeeze of lime instead of lemon will give this a completely different, delicious twist.
- Storage: While this dish is definitely best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet so you don’t overcook the shrimp.
- Common Mistake to Avoid: The most common pitfall is overcooking the shrimp. Remember they cook incredibly fast! Searing them briefly at the start and then finishing them with the veggies ensures they stay tender and juicy, not rubbery.
Serving & Pairing Ideas
This skillet is a fantastic meal all on its own for a low-carb dinner. If you want to round it out, it’s amazing served over fluffy quinoa, creamy polenta, or even just with a side of crusty bread to sop up every last drop of that incredible garlicky sauce.
For a drink pairing, stick with the wine you used for cooking! A crisp, cold glass of Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully.
One-Pot Garlicky Shrimp & Broccoli Skillet
Equipment
- Heavy-bottomed Dutch oven or braiser
- Cutting board
- Chef's knife
- Silicone spatula or wooden spoon
Ingredients
- ¼ cup extra-virgin olive oil
- 8 large cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- About 1¾ pounds approx. 800 g large raw shrimp, peeled and deveined, patted dry
- 1 large head broccoli about 7 cups, cut into bite-sized florets
- ¾ cup diced yellow bell pepper
- ¼ cup dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- ¾ teaspoon sea salt divided
- ¾ teaspoon freshly ground black pepper divided
- ¼ cup fresh flat-leaf parsley finely chopped
Instructions
- Infuse the Oil: Place a large skillet or Dutch oven over medium heat and add the olive oil. When it shimmers, add the garlic and red pepper flakes. Sauté about 45 seconds until fragrant and pale golden. Do not brown.
- Sear the Shrimp: Increase heat to medium-high. Add half the shrimp in a single layer and sear 60 to 90 seconds per side until just turning pink. Transfer to a plate and repeat with remaining shrimp. The shrimp are not fully cooked yet.
- Deglaze: Return the pot to medium-high. Pour in the wine or broth, scraping up any browned bits.
- Steam the Vegetables: Add broccoli and bell pepper. Season with half the salt and half the black pepper. Stir, cover, reduce heat to medium, and cook 4 to 6 minutes until the broccoli is crisp-tender.
- Final Toss: Uncover. Return shrimp and any accumulated juices, add lemon juice and the remaining salt and pepper. Toss 1 to 2 minutes until the shrimp are opaque, curled, and just cooked through. Target internal temperature 63°C.
- Garnish and Serve: Remove from heat. Stir in parsley. Serve on its own or over zucchini noodles or cauliflower rice.
Notes
- Storage: Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 2 days. Reheat gently just until warmed to avoid overcooking the shrimp.
- Ingredient Swaps: Use chicken broth instead of wine for the lowest carbs. Asparagus can replace broccoli; orange bell pepper can replace yellow; cilantro and lime juice can replace parsley and lemon.
- Troubleshooting: If the pot seems too dry while steaming, add 2 to 3 tablespoons of water or broth to prevent sticking and boost steam.
Nutrition (per serving, approx.):
- Calories: 250 kcal
- Protein: 27 g
- Carbs: 11 g
- Fat: 10 g (Sat Fat: 1.3 g)
- Fiber: 3 g • Sugar: 3 g
- Sodium: 575 mg • Cholesterol: 248 mg
- Potassium: 678 mg
Disclaimer
Nutrition data are estimates and may vary. Content is general information, not medical or personalized nutrition advice; mentions of keto, low carb, or DASH are informational only. Check allergens and labels, follow safe food handling, and by using this recipe you agree the site and author are not liable.
I Hope You Love It
This one-pot skillet has saved me on so many busy nights, and I truly hope it becomes a favorite in your kitchen, too. It’s simple, elegant, and packed with so much flavor that no one will ever guess it took you less than 30 minutes to make.
If you give it a try, I’d love to see it! Tag me in your photos on social media and let me know what you think. Happy cooking!
