Here’s a light, zesty, and healthy dish: Lemon Shrimp and Broccoli — quick to make, full of fresh flavor, and perfect for a weeknight meal. This recipe is low-carb, high-protein, and can be served over rice, pasta, or on its own!
🍋 Lemon Shrimp and Broccoli
🍽️ Servings: 2–4
⏱️ Time: 20–25 minutes
🥗 Light | Healthy | Gluten-Free option
🧂 Ingredients:
-
1 lb (450g) shrimp, peeled and deveined (tail on or off)
-
3 cups broccoli florets (fresh or frozen, thawed)
-
2 tbsp olive oil, divided
-
3 cloves garlic, minced
-
Zest of 1 lemon
-
Juice of 1 large lemon (about 3 tbsp)
-
1/4 cup chicken or vegetable broth (or water)
-
1/2 tsp crushed red pepper flakes (optional for heat)
-
Salt & pepper, to taste
-
Optional garnish: fresh parsley or lemon wedges
🍳 Instructions:
1. Steam or Blanch the Broccoli:
-
Steam broccoli for 2–3 minutes until just tender-crisp, or blanch in boiling water for 1 minute, then drain.
-
Set aside.
2. Sauté the Shrimp:
-
In a large skillet, heat 1 tbsp olive oil over medium-high heat.
-
Season shrimp with a little salt and pepper.
-
Cook shrimp for 1–2 minutes per side until pink and opaque. Remove to a plate.
3. Make the Lemon Garlic Sauce:
-
In the same pan, reduce heat to medium. Add the remaining 1 tbsp olive oil and sauté garlic for 30 seconds until fragrant (do not brown).
-
Add lemon zest, lemon juice, and broth. Stir and simmer for 1–2 minutes to reduce slightly.
-
Add red pepper flakes if using.
4. Combine:
-
Return shrimp and broccoli to the skillet. Toss to coat everything in the lemony sauce.
-
Cook for 1–2 more minutes until everything is heated through and well coated.
5. Serve:
-
Garnish with fresh parsley and extra lemon wedges.
-
Serve on its own, or over:
-
Steamed rice or quinoa
-
Cauliflower rice (for low-carb)
-
Pasta or noodles
-
✅ Tips & Variations:
-
Add Parmesan at the end for richness
-
Use asparagus or zucchini instead of broccoli for variety
-
Make it creamy: stir in 2 tbsp cream or Greek yogurt at the end
-
Prefer roasting? Roast the broccoli and shrimp on a sheet pan, then toss with lemon and garlic sauce