Description
A quick and flavorful Lemon Butter Shrimp and Broccoli Skillet featuring tender shrimp cooked in a zesty lemon butter sauce alongside toasted broccoli florets, served with a side of wholesome quinoa and brown rice for a complete, nutritious meal.
Ingredients
Scale
Main Ingredients
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 1 bag Fremont Fish Market Jumbo EZ Peel Shrimp, peeled and deveined (approximately 1 pound)
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 lemon, sliced
- 1 lemon, freshly juiced
- Pinch of crushed red pepper flakes
- 1 pouch Simply Nature Organic 90 Second Quinoa and Brown Rice (about 8 ounces)
Instructions
- Prepare the shrimp: Pat the shrimp completely dry with paper towels to ensure they sear nicely instead of steaming.
- Cook the broccoli: Heat olive oil in a large skillet over medium heat. Add broccoli florets and cook, stirring often, until they are toasted and just beginning to soften, about 5 minutes. Remove the broccoli and set aside on a plate.
- Cook the shrimp: Add 2 tablespoons of butter to the skillet. Season the shrimp with kosher salt and pepper all over. Place the shrimp in the skillet and cook until opaque and cooked through, about 1 to 2 minutes per side. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make the lemon butter sauce: Add the remaining 2 tablespoons of butter to the skillet along with the lemon slices and freshly squeezed lemon juice. Allow the mixture to bubble for 1-2 minutes so the flavors meld. Sprinkle in the crushed red pepper flakes and stir.
- Combine broccoli and shrimp: Return the cooked broccoli to the skillet and toss everything together so the broccoli is coated in the lemon butter sauce. Serve immediately with the Simply Nature Organic 90 Second Quinoa and Brown Rice heated according to package instructions on the side.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes according to your taste.
- Ensure shrimp is fully peeled and deveined for best texture and flavor.
- Use fresh lemon juice for the brightest citrus flavor over bottled lemon juice.
- Serve with a side of quinoa and brown rice or any grain of your choice for a complete meal.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe with quinoa and brown rice)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 210 mg
Keywords: lemon butter shrimp, broccoli skillet, easy shrimp recipe, healthy shrimp dinner, quick shrimp skillet, quinoa and brown rice, weeknight dinner
