Lemon Butter Shrimp Broccoli

Succulent shrimp and crisp-tender broccoli are sautéed in a luscious lemon-garlic butter sauce for a vibrant, quick, and flavorful meal.

I love to make this dish on busy weeknights when I crave something bright and comforting without spending hours in the kitchen. The lemon-butter sauce always draws the family to the table with its inviting aroma.

Ingredients

• Large shrimp: 1 lb (450 g), peeled and deveined, tails on or off
• Broccoli florets: 4 cups (300 g)
• Garlic: 2 cloves, minced
• Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
• Unsalted butter: 4 tbsp (60 g)
• Olive oil: 1 tbsp
• Lemon zest: Zest of 1 lemon
• Lemon juice: 3 tbsp fresh (about 1 large lemon)
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Red pepper flakes: Pinch (optional)
• Lemon wedges: To serve

Instructions

Blanch Broccoli:

Blanch the broccoli florets in boiling salted water for 2 minutes until bright green and just tender. Drain and set aside.

Sauté Garlic:

In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the garlic and sauté until fragrant, about 30 seconds.

Cook Shrimp:

Add the shrimp in a single layer. Season with salt, black pepper, and red pepper flakes if using. Cook for 2 minutes per side, until the shrimp turn pink and opaque.

Combine Ingredients:

Add the blanched broccoli to the skillet. Stir in the remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat everything evenly and cook for 1–2 minutes until heated through.

Finish and Serve:

Remove from heat. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.

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Whenever I make this for my family, it disappears in minutes. My kids love helping squeeze the lemons for the finishing touch!

Serving Suggestions

Serve the shrimp and broccoli over steamed rice, quinoa, or pasta to soak up every drop of sauce, or enjoy it as a lighter meal with just a squeeze of fresh lemon.

Variations

Add a handful of cherry tomatoes for an extra pop of color and a subtle sweetness, or swap broccoli for asparagus depending on the season.

Pairing Ideas

A crisp Sauvignon Blanc or Pinot Grigio complements the dish perfectly, while a simple green salad makes a great side.

Save

This lemon butter shrimp & broccoli is easy enough for a weeknight but special enough for guests. The vibrant, zesty flavors brighten up any meal!

Recipe FAQ

→ How do I ensure shrimp stay tender?

Cook the shrimp quickly over medium heat for just 2 minutes per side until they turn pink and opaque to maintain tenderness.

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat dry to avoid excess moisture before cooking for best results.

→ What's the best way to keep broccoli crisp-tender?

Blanch broccoli florets in boiling salted water for 2 minutes, then drain promptly to preserve their bright green color and slight crunch.

→ Can I substitute butter in this dish?

For a dairy-free version, replace butter with olive oil; it will still provide richness with a slightly different flavor profile.

→ What wine pairs well with lemon butter shrimp and broccoli?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the citrus and butter flavors beautifully.