Ingredients
1 lb (450g) jumbo shrimp, peeled and deveined
2 cups broccoli florets
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 shallot, chopped
Zest and juice of 2 lemons
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp unsalted butter (optional, for richness)
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté garlic and shallot for 1-2 minutes until fragrant.
Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Blanch broccoli in boiling water for 1 minute. Drain and add to the skillet with remaining 1 tbsp oil
Cook broccoli 2-3 minutes until bright green but still crisp. Return shrimp to the pan, add lemon zest, juice, salt, and pepper
Deglaze the pan with a splash of water, then simmer 2-3 minutes until sauce thickens slightly
Stir in butter (if using) and herbs for extra flavor and shine
Notes
Use fresh lemons for best depth of flavor
Adjust lemon quantity to taste
For a vegan version, substitute shrimp with tofu and use vegan butter
Serve over rice or whole-grain noodles for heartier meal
Storage: Keeps 3-4 days refrigerated in airtight container
- Prep Time: 10
- Cook Time: 12
- Category: High Protein Meals
- Method: Sautéing/simmering
- Cuisine: Mediterranean-American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg