The first time I made this low carb shrimp and broccoli, it felt like cheating—simple ingredients, ten minutes, and dinner suddenly tasted restaurant-level.
It’s the kind of weeknight recipe that keeps well, uses pantry staples, and still impresses company.
If you want a fast, healthy skillet dinner that stays keto-friendly without sacrificing flavor, this is it.
For another version of this dish and inspiration, see our low carb shrimp and broccoli recipe.
Why You’ll Love This Recipe
- Fast: From pan to plate in about 15 minutes.
- Low carb and high protein: Keeps you full without the carbs.
- Minimal equipment and cleanup: One skillet, one cutting board.
- Flexible flavors: Easy to tweak with herbs, spices, or cheese.
- Crowd-pleasing: Mild heat option for those who like a kick.
The texture is a big part of the appeal: plump shrimp give a slightly sweet, snappy bite while broccoli florets stay tender-crisp, offering a satisfying contrast. Garlic and lemon brighten the whole skillet, and a light finish of parmesan (if you use it) adds a savory, nutty finish that coats each bite without overpowering the seafood. The result is a bright, balanced dish where every ingredient contributes to the whole rather than competing for attention.
"Absolutely loved this — weeknight hero. Quick, healthy, and my husband asked for seconds. Will make every week!" — 5★ reader
Key Ingredients
Shrimp (1 pound, peeled and deveined)
Fresh shrimp are the backbone here; they cook fast and bring sweetness and texture. Buy wild-caught if you can for better flavor and firmer flesh, or use thawed frozen shrimp from a trusted brand and pat them dry before cooking to get a good sear.
Broccoli florets (2 cups)
Fresh broccoli provides crunch and earthy flavor. Cut the florets into uniform pieces so they cook evenly; if using frozen, thaw and pat dry first to avoid steaming the skillet.
Olive oil (2 tablespoons)
A good extra-virgin olive oil adds fruitiness and helps brown the garlic without burning. Heat gently and don’t let it smoke—if you want a higher smoke point, use light olive oil or avocado oil.
Garlic (3 cloves, minced)
Garlic gives aromatic depth. Mince finely so it disperses and flavors the oil quickly; avoid browning it too fast, which makes it bitter.
Optional: red pepper flakes (1 teaspoon)
A pinch brings warmth without heat overload. Adjust to taste or swap for a few dashes of hot sauce at the end.
Salt and pepper to taste
Simple seasoning brings out the natural flavors of shrimp and broccoli. Use flaky sea salt or kosher salt for the best control.
Lemon juice (1 tablespoon)
Acid brightens and lifts the dish. Fresh-squeezed lemon is key—bottled lemon lacks the same brightness.
Grated parmesan cheese (optional)
Adds umami and a silky finish if you want a slightly richer meal. Freshly grated is best; pre-grated powders don’t melt as well.
Full ingredient list:
- 1 pound shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Grated parmesan cheese (optional, for serving)
Step-by-Step Instructions
Step 1: Heat the oil and flavor it
Warm a large skillet over medium heat and add 2 tablespoons of olive oil.
Once the oil is shimmering but not smoking, add the minced garlic and red pepper flakes and sauté until fragrant—about 30-45 seconds.
Pro tip: You’ll know it’s ready when the garlic becomes aromatic but before it starts to brown; remove heat briefly if it begins to color.
Step 2: Cook the shrimp
Add the shrimp in a single layer and let them sear for about 1.5 to 2 minutes on the first side.
Flip and cook until they turn pink and opaque throughout, another 1.5 to 2 minutes—total about 3-4 minutes depending on size.
Pro tip: Shrimp cook extremely quickly; pull them off the heat the moment they’re pink and curled. Overcooked shrimp become rubbery.
Step 3: Add the broccoli and season
Stir in the broccoli florets and season with salt and freshly cracked black pepper.
Cook, stirring occasionally, until the broccoli is tender but still slightly crisp—about 5-6 minutes.
Pro tip: If you want a touch more softness without overcooking the shrimp, add a tablespoon of water or broth and cover the skillet for 1-2 minutes to steam the broccoli.
Step 4: Finish with acid and cheese
Drizzle the tablespoon of lemon juice over the skillet and give everything a quick toss.
If using, sprinkle grated parmesan right before serving so it melts gently on the warm shrimp and broccoli.
Pro tip: The lemon should brighten the dish; taste and add more if needed. Freshly grated parmesan will clump and melt into the residual heat for a silky finish.
Step 5: Serve warm
Scoop onto plates while hot and serve immediately to preserve texture.
Pair with a simple green salad or cauliflower rice for a full low-carb meal.
Pro tip: Leftovers are great but will soften over time; reheat gently to maintain texture.
Expert Tips for Success
- Pat the shrimp dry before cooking. Excess moisture steams instead of searing, which prevents that light crust and reduces flavor. Use paper towels and press gently.
- Use a wide skillet with good heat retention. A 12-inch stainless steel or cast-iron skillet gives the shrimp space to sear without crowding.
- Don’t burn the garlic. Garlic changes from sweet to bitter quickly; add it to warm oil and watch closely. If it browns, start over—bitter garlic will ruin the pan.
- Keep heat at medium. Too high and the garlic and oil smoke; too low and the shrimp will stew and the broccoli won’t get any color. Medium heat gives the best balance.
- Uniform broccoli pieces matter. Cut florets to similar sizes so everything finishes at the same time; stems can be sliced thinly and added earlier if you like.
- Use fresh lemon, not bottled. The acid profile of fresh lemon is brighter and cleaner, which complements shrimp better. A squeeze at the end preserves that brightness.
- If shrimp release liquid, remove them and finish broccoli, then return shrimp at the end. This preserves texture and prevents the skillet from becoming soupy.
- Test for doneness visually and by touch. Shrimp should be firm and opaque, not translucent in the middle, and should curl into a loose “C” shape (overcooked shrimp curl tightly into an “O”).
- If you like a saucier finish, deglaze the pan after the shrimp with 2 tablespoons white wine or broth, scraping brown bits, then add lemon and parmesan. This makes a silky sauce without adding carbs.
- For extra depth, finish with a knob of cold butter off the heat and swirl it in to create a glossy finish that clings to shrimp and broccoli.
Storage & Freezing
Fridge storage: Cool the shrimp and broccoli completely before refrigerating.
Store in an airtight container for up to 3 days to maintain best texture.
Reheating from fridge: Reheat gently on the stovetop over low-medium heat with a splash of water or a drizzle of olive oil.
A quick toss for a few minutes is better than microwaving, which can make shrimp rubbery and broccoli mushy.
Freezer storage: This dish isn’t ideal for long-term freezing because cooked shrimp can get tough and broccoli changes texture.
If you must freeze, flash-cool and freeze in a shallow airtight container for up to 1 month.
Thawing and reheating from frozen: Thaw overnight in the fridge.
Reheat gently in a skillet over low heat with a tablespoon of water or broth to add moisture and prevent drying. For a comforting twist, add a sprinkle of grated parmesan and a squeeze of lemon after reheating.
For more ideas on broccoli-forward make-ahead meals, check this creamy cheesy potato broccoli soup which freezes and reheats well.
Variations & Substitutions
- Creamy garlic: Stir in 2 tablespoons of cream cheese or a splash of heavy cream at the end for a richer sauce.
- Spicy sesame: Swap lemon for 1 tablespoon rice vinegar and finish with 1 teaspoon toasted sesame oil and a sprinkle of toasted sesame seeds.
- Swap the shrimp: Use scallops or thinly sliced chicken breast; adjust cooking times for protein thickness and ensure they reach a safe internal temperature. For a red-meat twist, techniques from this beef and broccoli stir-fry show how to get deep flavor quickly.
- Cheesy bake: Transfer the finished skillet to a baking dish, top with parmesan and a low-carb breadcrumb substitute, and broil briefly for a gratin-style topping. Try pairing this idea with elements from a cheesy zucchini casserole for inspiration.
Frequently Asked Questions
Q: Can I use frozen shrimp or broccoli?
A: Yes, but thaw and dry them first. Frozen shrimp often come with excess water; thaw in the fridge and pat dry to ensure a good sear. Frozen broccoli should be thawed and patted dry so it doesn’t steam the skillet and make the dish watery.
Q: How can I tell when shrimp are fully cooked?
A: Cooked shrimp turn opaque and pink and form a loose “C” shape. If they curl tightly into an “O”, they’re likely overcooked. The flesh should be firm but springy, not translucent in the center.
Q: Is this recipe keto-friendly?
A: Absolutely. The recipe is naturally low in carbs and high in protein and healthy fats, especially if you skip the optional parmesan or serve it sparingly.
Q: Can I meal prep this recipe?
A: Yes—cook shrimp and broccoli and store them separately or together in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve texture. Avoid freezing for best results.
Q: What sides pair well with this dish?
A: Cauliflower rice, a simple green salad, or roasted asparagus are all excellent low-carb companions. For heartier options, a scoop of riced cauliflower tossed with butter and herbs is a quick, satisfying base.
Final Thoughts
This low carb shrimp and broccoli skillet is one of those recipes I return to when I want something fast, healthy, and genuinely tasty.
Give it a try tonight and tweak the heat and finish to make it yours.
If you enjoyed the recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For extra inspiration and alternative takes on shrimp and broccoli, check out Garlic Shrimp With Broccoli and this flavorful Keto Shrimp and Broccoli Skillet.
Low Carb Shrimp and Broccoli Skillet
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Fresh or thawed frozen shrimp, preferably wild-caught.
- 2 cups broccoli florets Fresh or thawed frozen, cut into uniform pieces.
- 2 tablespoons olive oil Extra-virgin for flavor; avoid burning while cooking.
- 3 cloves garlic, minced Mince finely to disperse flavor without browning.
- 1 teaspoon red pepper flakes (optional) Adjust to taste for warmth.
- to taste salt and pepper Use flaky sea salt or kosher salt.
- 1 tablespoon lemon juice Fresh-squeezed for best flavor.
- to taste grated parmesan cheese (optional) Use freshly grated for melting.
Instructions
Preparation
- Warm a large skillet over medium heat and add olive oil.
- Once shimmering but not smoking, add minced garlic and red pepper flakes and sauté for 30-45 seconds.
Cook the Shrimp
- Add shrimp in a single layer, sear for 1.5 to 2 minutes until the first side is golden.
- Flip shrimp and cook for another 1.5 to 2 minutes until pink and opaque.
Add the Broccoli
- Stir in broccoli florets, season with salt and pepper, and cook for 5-6 minutes until tender-crisp.
- If desired, add a tablespoon of water or broth, cover, and steam broccoli for 1-2 minutes.
Finish the Dish
- Drizzle lemon juice over the shrimp and broccoli, and toss quickly.
- If using, sprinkle grated parmesan just before serving.
Serving
- Serve warm, paired with salad or cauliflower rice.
