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A close-up of Garlic Shrimp with Broccoli cooked in a cast-iron skillet, seasoned with red pepper flakes.

Garlic Shrimp with Broccoli

This recipe for Garlic Shrimp with Broccoli is a quick and healthy meal perfect for busy families. It's naturally gluten-free and can be made in under 30 minutes, making it ideal for weeknight dinners. The simple preparation and vibrant flavors are sure to be a hit with both kids and adults.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 283.6
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Marinade
  • 3 tablespoons extra virgin olive oil
  • 1 medium shallot finely chopped
  • 3 cloves garlic finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon Aleppo pepper or crushed red pepper flakes optional
  • 1 1/4 pounds shrimp extra large (21 to 25 per pound), peeled and deveined, thawed, rinsed, and patted dry
For the Broccoli and Shrimp
  • 3 packed cups broccoli florets
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • Ladolemono Sauce for serving

Equipment

  • Medium bowl
  • Large skillet

Method
 

  1. Marinate the shrimp. In a medium bowl, whisk together 3 tablespoons olive oil, shallot, garlic, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and Aleppo pepper or red pepper flakes, if using. Add the shrimp to the bowl and toss well to coat. Cover the bowl and set aside to marinate at room temperature for 20 to 30 minutes.
  2. Cook the broccoli. Meanwhile, in a large skillet set over medium high heat, add the broccoli and about a 1/4 cup of water. Cook for 5 minutes, turning the broccoli frequently. It is ready when it is fork tender, but still crisp and bright green. Transfer the broccoli to a plate, and empty the skillet.
  3. Cook the shrimp. Return the skillet to the stove and set over medium high heat. Add the remaining 2 tablespoons of olive oil. Once the oil begins to shimmer, add the shrimp to the skillet along with all of the marinade. Cook for about 2 minutes on each side, turning the shrimp over halfway through, and shaking the pan every now and then to make sure that the shallots and the garlic cook evenly and do not burn. The shrimp are ready when they turn pink and start to curl.
  4. Bring everything together. Return the broccoli to the skillet, season with salt and pepper and toss gently to coat. Cook everything together for another minute or so, just to warm the broccoli. Remove the skillet from the heat.
  5. Sauce and serve. Whisk the ladolemono sauce to recombine and pour some over the shrimp and broccoli. Toss gently, taste and adjust the seasoning. Serve immediately with the remaining ladolemono sauce on the side.

Nutrition

Calories: 283.6kcalCarbohydrates: 1.9gProtein: 28.8gFat: 18.3gSaturated Fat: 2.6gCholesterol: 228.2mgSodium: 173.2mgPotassium: 409.1mgFiber: 0.3gSugar: 0.5gVitamin A: 42.2IUVitamin C: 1.9mgCalcium: 98.5mgIron: 1mg

Notes

To prep the shrimp: After defrosting, peeling and deveining the shrimp, transfer them to a large tray lined with paper towels. Place another paper towel on top and pat the shrimp dry. This step is important to ensure that the shrimp will get a nice color as it cooks.
As the Ladolemono sauce sits, the lemon juice and olive oil will separate. Whisk it well just before using.
The Nutrition Information for this recipe does not include the Ladolemono Sauce.

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