10-Minute Lemon Butter Shrimp and Broccoli
When it comes to quick and delicious meals, nothing beats the ease and flavor of a well-prepared shrimp dish. This 10-Minute Lemon Butter Shrimp and Broccoli is perfect for busy weeknights or when you crave something refreshing yet indulgent. With vibrant broccoli and juicy shrimp coated in a buttery lemon sauce, this dish is a delightful balance of flavors that will have everyone at the table asking for seconds. Plus, it’s ready in just ten minutes, making it a fantastic option for any occasion!
What Sets This Recipe Apart
This recipe stands out not only for its incredible taste but also for its simplicity. The combination of lemon and butter creates a bright, zesty sauce that perfectly complements the naturally sweet shrimp and the earthy broccoli. In addition, the short cooking time means you can enjoy a gourmet meal without spending hours in the kitchen. The use of fresh ingredients ensures that every bite is packed with flavor, making this dish a go-to for any seafood lover.
Gather These Ingredients
Before you get started, make sure you have the following ingredients on hand:
- 2 large heads broccoli, trimmed into bite-sized florets
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste if desired
- 1 teaspoon freshly ground black pepper, plus more to taste if desired
- 1 pound raw shrimp, cleaned, deveined, shells removed (I used U12 shrimp, i.e., 12 per 1 pound)
- ½ cup unsalted butter, melted
- ½ cup freshly squeezed lemon juice
Equipment & Tools
To whip up this delightful dish, you’ll need the following tools:
- Large pot: For boiling the broccoli.
- Skillet: To cook the shrimp and combine all ingredients.
- Measuring cups and spoons: For precise ingredient measurements.
- Spatula: For stirring and mixing.
- Knife and cutting board: For preparing the broccoli and shrimp.
10-Minute Lemon Butter Shrimp and Broccoli Made Stepwise
Step 1: Prepare the Broccoli
Start by bringing a large pot of salted water to a boil. Once boiling, add the broccoli florets and cook for about 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
Step 2: Heat the Oil
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Allow the oil to heat for a minute, then add the cooked broccoli. Season with salt and pepper. Sauté for another minute to combine the flavors.
Step 3: Cook the Shrimp
Push the broccoli to one side of the skillet, add the remaining 2 tablespoons of olive oil to the empty side, and then add the raw shrimp. Season the shrimp with a bit more salt and pepper. Cook for about 2-3 minutes, flipping them halfway through, until they turn pink and opaque.
Step 4: Make the Sauce
In a small bowl, whisk together the melted butter and freshly squeezed lemon juice. Pour this mixture over the shrimp and broccoli in the skillet. Toss everything together gently to ensure the shrimp and broccoli are well-coated in the buttery lemon sauce.
Step 5: Serve Immediately
Taste and adjust seasoning if necessary, then serve the 10-Minute Lemon Butter Shrimp and Broccoli hot, garnished with fresh herbs if desired.
Substitutions by Diet
If you need to make any substitutions for dietary preferences or restrictions, consider the following options:
- Vegetarian: Replace shrimp with firm tofu or chickpeas, sautéing them until golden.
- Dairy-Free: Use vegan butter or olive oil instead of unsalted butter.
- Lemon-Free: Substitute lime juice for a different citrus flavor.
- Low-Carb: Serve over cauliflower rice instead of traditional rice or noodles.
Don’t Do This
To ensure your 10-Minute Lemon Butter Shrimp and Broccoli turns out perfectly, avoid the following common mistakes:
- Don’t overcook the shrimp; they should be just pink and opaque.
- Avoid using bottled lemon juice; fresh lemon juice provides a much brighter flavor.
- Don’t skip seasoning the shrimp and broccoli; this is key for flavor.
- Don’t overcrowd the skillet; cook in batches if necessary for even cooking.
Store, Freeze & Reheat
If you have leftovers or want to make ahead, here’s how to store and reheat your dish:
- Store in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the cooled shrimp and broccoli in a freezer-safe container for up to 2 months.
- For reheating, warm gently in a skillet over medium heat, adding a splash of water or extra lemon juice to maintain moisture.
Handy Q&A
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking for even results.
What can I serve with Lemon Butter Shrimp and Broccoli?
This dish pairs beautifully with rice, quinoa, or even pasta for a more filling meal.
How do I know when the shrimp are cooked?
Shrimp are cooked when they turn pink and opaque. They should also curl into a C shape, but be careful not to overcook them, as they can become tough.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers, snap peas, or asparagus for additional color and flavor.
Desserts to Finish
To round off your meal with something sweet, consider these delightful desserts:
- Lemon Blueberry Bread
- Healthy Chocolate Coconut Balls
- Vegan Chocolate Pudding
- Flourless Chocolate Cake
Make It Tonight
This 10-Minute Lemon Butter Shrimp and Broccoli recipe is perfect for any night of the week when you want something quick without sacrificing flavor. Just a few simple steps and fresh ingredients are all you need for a satisfying meal that will impress your family or guests. With its vibrant colors and zesty flavors, this dish is not only a feast for the palate but also a feast for the eyes.
Whether you’re a busy professional, a parent trying to get dinner on the table, or someone who just loves good food, this recipe is sure to become a staple in your household. Try it tonight and taste the magic for yourself!
10-Minute Lemon Butter Shrimp and Broccoli
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the broccoli florets and cook for about 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Allow the oil to heat for a minute, then add the cooked broccoli. Season with salt and pepper. Sauté for another minute to combine the flavors.
- Push the broccoli to one side of the skillet, add the remaining 2 tablespoons of olive oil to the empty side, and then add the raw shrimp. Season the shrimp with a bit more salt and pepper. Cook for about 2-3 minutes, flipping them halfway through, until they turn pink and opaque.
- In a small bowl, whisk together the melted butter and freshly squeezed lemon juice. Pour this mixture over the shrimp and broccoli in the skillet. Toss everything together gently to ensure the shrimp and broccoli are well-coated in the buttery lemon sauce.
- Taste and adjust seasoning if necessary, then serve the 10-Minute Lemon Butter Shrimp and Broccoli hot, garnished with fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, place cooled shrimp and broccoli in a freezer-safe container for up to 2 months.
- Reheat gently in a skillet, adding a splash of water or extra lemon juice to maintain moisture.
