The Best 30-Minute Garlic Shrimp and Broccoli Recipe

It’s 5:30 PM on a Tuesday. The day has been a whirlwind of meetings and errands, and the last thing I have the energy for is a complicated meal with a mountain of dishes. I used to dread this moment, the daily “what’s for dinner?” puzzle. But then, I perfected this recipe, and everything changed.

This dish is my secret weapon for reclaiming my weeknights. It’s the quick weeknight shrimp dinner I turn to time and time again, the one that makes me feel like I have it all together, even when I don’t. This incredible Garlic Shrimp and Broccoli Recipe isn’t just food; it’s a solution—a delicious, vibrant answer to that end-of-day scramble that comes together in one pan in under 30 minutes.

Why You’ll Fall in Love with This Recipe

Besides being a total lifesaver, here are a few more reasons you’ll find yourself making this easy shrimp and broccoli recipe on repeat:

  • Maximum Flavor, Minimal Effort: We build layers of flavor—smoky paprika, aromatic garlic, and bright lime—that taste like they took hours to develop, not minutes.
  • One-Pan Wonder: Everything cooks in a single skillet or Dutch oven, which means cleanup is an absolute breeze. This is the definition of a true one pan shrimp and broccoli meal.
  • Naturally Healthy & Adaptable: Packed with protein and fresh veggies, it’s a meal you can feel great about. It’s also a fantastic DASH diet shrimp recipe option for anyone focused on heart-healthy, lower-sodium eating without sacrificing taste.

The Ingredients You’ll Need

The beauty of this dish is its simplicity, but the quality of a few key ingredients really makes it shine.

  • 5 tablespoons olive oil, divided
  • ⅓ cup (80 mL) dry white wine or chicken broth
  • About 1 ⅔ pounds (750 g) large raw shrimp, peeled and deveined – Note: I recommend large shrimp (21-30 count per pound) as they stay plump and juicy and are less likely to overcook.
  • 10 cloves garlic, thinly sliced
  • 6 ½ cups broccoli florets
  • ¾ cup red bell pepper, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon smoked paprikaNote: Don’t substitute with sweet or hot paprika! The smoked variety adds a warm, woodsy depth that is absolutely essential to the dish’s flavor profile.
  • ¾ teaspoon coarse sea salt, divided
  • ¾ teaspoon coarsely ground black pepper, divided
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh lime juice

The Secrets to a Perfect Sear

These two small steps make a world of difference and are the key to taking your shrimp from good to absolutely restaurant-quality.

  1. Dry Shrimp is Happy Shrimp. Before seasoning, pat your shrimp completely dry with paper towels. This is the single most important tip for getting a beautiful, golden-brown sear. Moisture will cause the shrimp to steam instead of sear, and you’ll miss out on that amazing texture and flavor.
  2. Don’t Crowd the Pan. Give the shrimp some space! Searing them in a single layer, even if it means working in two batches, allows heat to circulate properly for that perfect cook. A crowded pan lowers the temperature and leads to steaming.

Step-by-Step: How to Make This Garlic Shrimp and Broccoli Recipe

  1. Season the Shrimp: In a large bowl, pat the shrimp thoroughly dry. Toss them with 2 tablespoons of olive oil, the smoked paprika, half the sea salt ( tsp), and half the black pepper ( tsp) until they are evenly coated.
  2. Sear the Shrimp: Warm 1 tablespoon of olive oil in a wide Dutch oven over medium-high heat until it just begins to shimmer. Carefully arrange the shrimp in a single layer. Cook for 60–90 seconds per side, just until they turn pink and get a touch of golden color. Immediately transfer the seared shrimp to a clean plate.
  3. Sauté the Aromatics: Reduce the heat to medium and add the final 2 tablespoons of olive oil to the pot. Add the sliced garlic and red pepper flakes, stirring constantly for about 45 seconds until the garlic is fragrant. Be careful not to let it burn!
  4. Cook the Vegetables: Add the broccoli florets, diced red bell pepper, and the remaining salt and pepper to the pot. Stir everything together to coat it in that gorgeous garlic oil. Cook, stirring now and then, for 5–7 minutes, until the broccoli is bright green and tender but still has a slight crispness.

  1. Deglaze and Create the Sauce: Pour in the white wine or broth. Use a wooden spoon to gently scrape up all those delicious browned bits from the bottom of the pot—that’s pure flavor! Let the liquid bubble and reduce for about 2 minutes.
  2. Bring It All Together: Return the seared shrimp (and any juices from the plate!) to the pot. Add the fresh lime juice and chopped parsley, and stir everything to combine. Cook for just 1–2 more minutes, until the shrimp are warmed through. Serve immediately!

Simple Serving Suggestions

While this is a complete meal on its own, it’s wonderful served over a bed of fluffy quinoa, brown rice, or even a simple orzo pasta to soak up every last drop of that amazing garlicky sauce. For an extra-crusty companion, a good slice of sourdough bread is perfect for dipping.

It’s Your Turn to Try!

I truly hope this dish becomes a reliable friend in your kitchen, just as it is in mine—a go-to recipe for those nights when you need something delicious and nourishing, fast. There’s nothing better than sitting down to a vibrant, flavorful meal knowing that cleanup will be a breeze.

Give this Garlic Shrimp and Broccoli Recipe a try, and let me know how it turns out. I think you’re going to love it!

Skillet-Seared Shrimp with Garlicky Broccoli

A vibrant one-pan meal that comes together in a flash. Juicy shrimp and crisp-tender veggies are tossed in a savory, garlic-infused sauce for a delicious weeknight dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 267

Ingredients
  

  • 5 tablespoons olive oil divided
  • cup 80 mL dry white wine or chicken broth
  • About 1 ⅔ pounds 750 g large raw shrimp, peeled and deveined
  • 10 cloves garlic thinly sliced
  • 6 ½ cups broccoli florets from about 1 ½ large heads
  • ¾ cup red bell pepper finely diced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon smoked paprika
  • ¾ teaspoon coarse sea salt divided
  • ¾ teaspoon coarsely ground black pepper divided
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh lime juice

Equipment

  • Wide Dutch oven or large, heavy-bottomed braiser
  • Large bowl
  • Cutting board & chef's knife
  • Measuring cups and spoons

Method
 

  1. Season the Shrimp: Pat the shrimp thoroughly dry with paper towels. In a large bowl, combine the shrimp with 2 tablespoons of olive oil, the smoked paprika, half the sea salt (⅜ tsp), and half the black pepper (⅜ tsp). Toss well to coat.
  2. Sear the Shrimp: Warm 1 tablespoon of olive oil in the Dutch oven over medium-high heat until it shimmers. Arrange the seasoned shrimp in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 60–90 seconds per side, until pink and lightly golden. Transfer the seared shrimp to a clean plate and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the sliced garlic and red pepper flakes, stirring constantly for about 45 seconds until the garlic is fragrant and just beginning to turn golden.
  4. Cook the Vegetables: Add the broccoli florets, diced red bell pepper, the remaining sea salt (⅜ tsp), and remaining black pepper (⅜ tsp) to the pot. Stir to coat everything in the garlic oil. Cook, stirring occasionally, for 5–7 minutes, until the broccoli is bright green and crisp-tender.
  5. Deglaze the Pan: Pour in the white wine or chicken broth to deglaze. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. Allow the liquid to bubble and reduce for about 2 minutes.
  6. Unite and Finish: Return the seared shrimp and any accumulated juices to the Dutch oven. Stir in the fresh lime juice and chopped parsley. Toss everything together for 1–2 minutes, until the shrimp are warmed through and fully opaque. Serve immediately.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
Ingredient Swaps: Feel free to use asparagus spears (cut into 1-inch pieces) instead of broccoli. A splash of lemon juice works beautifully in place of lime. For a non-alcoholic version, vegetable broth is an excellent substitute for the white wine.
Pro-Tip: For the best sear, ensure your shrimp are as dry as possible before seasoning. This helps them brown rather than steam in the pan. Searing in two batches is always better than one crowded batch.

🍽️ Nutrition Facts (Per Serving, Estimated)

Serving Size: approx. 1 ⅓ cups
  • Calories: 267
  • Total Fat: 13 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 351 mg
  • Sodium: 554 mg
  • Total Carbohydrate: 10.5 g
  • Dietary Fiber: 3 g
  • Total Sugars: 2.5 g
  • Includes: 0 g Added Sugars
  • Protein: 28.5 g
  • Vitamin D: 0.5 mcg
  • Calcium: 125 mg
  • Iron: 1.1 mg
  • Potassium: 631 mg
  • Vitamin C: 111 mg

Save
Share
Send

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Stay Connected