Keto Garlicky Shrimp and Broccoli Skillet (Ready in 25 Min)
This tender, lemon-kissed garlicky shrimp and broccoli skillet is a fast track to a satisfying weeknight dinner. When you need a quick, low-carb meal without a stack of dirty dishes, this one-pan method delivers every time.
Why This Garlicky Shrimp and Broccoli Skillet Works
- Fast protein cooking — Shrimp cooks in under three minutes, keeping active stove time incredibly short.
- Built-in sides — Cooking the broccoli in the same pan allows it to absorb the savory garlic oil and white wine.
- Easy cleanup — One single skillet means less time washing up at the sink.
The Numbers Behind the Meal
I always track my macros to see how my body responds to different meals. This low carb garlicky shrimp and broccoli recipe keeps my daily numbers balanced.
- Calories: 250 kcal
- Protein: 27 g
- Net Carbs: 8 g (11 g total carbs minus 3 g fiber)
- Fat: 10 g
Building Flavor in the Skillet
Start by infusing your olive oil over medium heat. Sauté the garlic and red pepper flakes for 45 seconds just until fragrant. Do not let the garlic brown, or it will turn bitter.
Next, sear the shrimp quickly in a single layer. Cook for 60 to 90 seconds per side until they just start turning pink, then transfer them to a plate. They will finish cooking later in the sauce.
Pour in the wine or broth to deglaze the pan, scraping up any browned bits. Add your broccoli and bell pepper, cover the skillet, and steam until the vegetables are crisp-tender.
Finally, toss the shrimp back in with the fresh lemon juice. Stir for one to two minutes until the shrimp are fully opaque and cooked through.
Smart Swaps and Storage Hacks
- Serve this rich skillet over a bed of fresh zucchini ribbons to soak up the extra garlic sauce.
- Don’t worry if the pan looks dry while steaming the vegetables. Just add two tablespoons of water or broth to boost the steam.
- Store leftovers in an airtight container for up to two days. Reheat gently on the stove to keep the shrimp from getting rubbery.
- Want a creamy contrast? A side of cold tzatziki cools down the red pepper flakes. If you prefer crunchy textures, check out my almond-parsley crunch Mediterranean shrimp instead.
Common Questions
Can I use frozen shrimp?
Yes, just thaw them completely under cold running water. Pat them very dry with paper towels before searing to get a good crust.
What can I use instead of white wine?
Chicken broth works wonderfully and keeps the overall net carbs slightly lower. You can also use vegetable broth if that is what you have on hand.
Print
One-Pot Garlicky Shrimp & Broccoli Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Mediterranean
Description
This vibrant, all-in-one meal features tender shrimp and crisp broccoli tossed in a zesty garlic sauce. Ready in under 30 minutes, it’s a perfect, low-carb solution for any night of the week.
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 Facts (approx. per serving): Calories: 250 kcal | Total Fat: 10 g (Saturated Fat: 1.3 g) | Total Carbs: 11 g (Fiber: 3 g, Sugars: 3 g) | Protein: 27 g | Sodium: 575 mg | Cholesterol: 248 mg | Potassium: 678 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 250
I track my food data so you can just enjoy dinner. Let me know how your body responded to this meal in the comments below!
Just a home cook sharing what works for my data tracking — not a nutritionist. Always check with your doctor before making dietary changes.
