One-Pot Garlicky Shrimp & Broccoli Skillet
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.
Servings 6
Calories 250kcal
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 1 ¾ pounds approx. 800 g large raw shrimp, peeled and deveined
- 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 or to taste
- ¾ teaspoon freshly ground black pepper
- ¼ cup fresh flat-leaf parsley finely chopped
Instructions
- Infuse the Oil : Place your Dutch oven over medium heat and add the olive oil. Once it shimmers, add the sliced garlic and red pepper flakes. Sauté for about 45 seconds, stirring constantly, just until the garlic is fragrant and turns a pale golden color. Do not let it brown.
- Sear the Shrimp : Increase the heat slightly to medium-high. Add the prepared shrimp to the pot in a single layer. Sear for 60-90 seconds per side, just until they begin to turn pink. The shrimp will not be fully cooked at this stage.
- Deglaze and Steam : Push the shrimp to the sides of the pot. Pour the white wine (or broth) into the center to deglaze, scraping up any flavorful bits from the bottom with your spatula. Add the broccoli florets and diced yellow bell pepper to the pot.
- Cook the Vegetables : Sprinkle the vegetables with half of the salt and black pepper. Stir everything gently to combine, then cover the pot. Reduce the heat to medium and allow the vegetables to steam for 4-6 minutes, or until the broccoli is crisp-tender.
- Final Toss : Uncover the pot. Add the fresh lemon juice and the remaining salt and pepper. Gently toss all the ingredients—shrimp, broccoli, and peppers—together for 2-3 minutes, until the shrimp are opaque, curled, and fully cooked through.
- Garnish and Serve : Remove the pot from the heat. Stir in the chopped fresh parsley. Serve immediately, either on its own or over quinoa or zucchini noodles.
Notes
👨🍳 Chef Notes
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture of the shrimp is best when fresh, so reheating is not ideal.Ingredient Swaps:
Feel free to swap the broccoli for asparagus spears (cut into 2-inch pieces) or the yellow bell pepper for orange. For a different flavor profile, substitute cilantro for parsley and lime juice for lemon.Troubleshooting:
If the pot seems too dry while the vegetables are steaming, you can add 2–3 tablespoons of water or broth to prevent sticking and help create more 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