Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 267
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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