Shrimp
Lemon Pepper Shrimp and Broccoli
Shrimp and tender-crisp broccoli in a quick lemon, garlic and black pepper butter sauce, all in one skillet.
- Prep
- 15 mins
- Cook
- 10 mins
- Total
- 25 mins
- Serves
- 4
- Level
- Easy
This is a fast one-pan dinner built around two quick-cooking ingredients. A little water steams the broccoli, then the shrimp finish in the same skillet. Coarsely cracked pepper and fresh lemon give the dish its bright bite.
Ingredients
Serves 4
Directions
- Pat the shrimp dry and season with half the pepper and the salt.
- Heat the olive oil in a large skillet over medium-high heat. Add the broccoli and the water, cover and cook 3 to 4 minutes, until bright green and just tender.
- Uncover and cook 1 minute until the water evaporates. Move the broccoli to the edges of the pan.
- Add the shrimp to the center and cook 1 to 2 minutes per side, until pink and opaque.
- Lower the heat and add the butter, garlic, remaining pepper and lemon zest. Stir 30 seconds until fragrant.
- Add the lemon juice, toss everything together and serve over rice.
Tips and make-ahead notes
- Frozen broccoli works; add it straight to the pan and skip the water.
- Thaw frozen shrimp in the fridge overnight or under cold running water.
- Finish with extra lemon zest.
Nutrition per serving
- Calories
- 250
- Carbohydrates
- 8g
- Protein
- 35g
- Fat
- 9g
- Fiber
- 3g
- Sodium
- 650mg
Estimated. Values change with brands, portion sizes and substitutions.
