Low Carb Shrimp and Broccoli Skillet
This low carb shrimp and broccoli dish is a fast, healthy weeknight meal that impresses with its restaurant-level flavors and minimal cleanup.
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.
Notes
For best texture, pat shrimp dry before cooking. Keep heat consistent, and do not overcook shrimp. Leftovers can be reheated gently to preserve texture.