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 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.