Protein shrimp recipes: Pan of shrimp and broccoli.

There’s something about the combination of succulent shrimp, crisp broccoli, and a hint of garlic that just hits the spot. Maybe it’s the way the aroma of sautéed vegetables wafts through the air, tantalizing your taste buds and leaving you wanting more. Whatever it is, this pan-seared shrimp and broccoli dish is a must-try for anyone looking to add a bit of excitement to their dinner routine.

From classic comfort food to innovative twists on old favorites, I’m always on the lookout for recipes that showcase the best of the best. In fact, I recently stumbled upon a killer recipe for pan-seared chicken and asparagus that quickly became a staple in our household – See Related Recipe. But today, I want to share with you a protein-packed shrimp recipe that’s just as mouth-watering, if not more so.

Why This Recipe Works

• This recipe works because of the combination of pan-searing the shrimp and cooking the broccoli in the same pan, creating a rich and savory sauce that coats both ingredients.
• The simplicity of the recipe also makes it a great way to cook shrimp and broccoli, as it allows the natural flavors of the ingredients to shine.
• Finally, the addition of garlic powder gives the dish a subtle flavor boost that complements the shrimp and broccoli perfectly.

Key Ingredients

When it comes to choosing the right ingredients for this recipe, it’s all about finding the freshest and highest-quality options available. Let’s start with the shrimp:

For the best results, look for large, succulent shrimp with a powdery white surface. While frozen shrimp can be a great option, it’s worth investing in fresh shrimp if you can find them. The same goes for the broccoli florets – choose ones that are vibrant green and have tight, compact florets.

Recipe Courtesy of Our Kitchen

Pan-Seared Shrimp and Broccoli

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

2 lemons, wedged (optional)

Fresh parsley, chopped (optional)

Directions

1

Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Transfer to a plate.

2

In the same pan, add the broccoli and cook for 3-4 minutes, until tender but still crisp. Add the garlic powder and stir to combine.

3

Return the shrimp to the pan, and stir to combine with the broccoli and sauce.

4

Season with salt and pepper to taste, and serve hot with lemon wedges and parsley if desired.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply microwave or re-cook in a pan until warmed through.