Quick shrimp dinner skillet (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
8 oz raw shrimp, peeled and deveined
02 -
1 cup broccoli florets
→ Seasonings & Aromatics
03 -
1 tbsp minced garlic
04 -
1 tsp paprika
05 -
1/2 tsp ground pepper
06 -
1/2 tsp dried oregano
07 -
1 tsp red chili flakes
08 -
Salt to taste
→ Sauce & Garnish
09 -
2 tbsp olive oil
10 -
3 tbsp butter
11 -
1 tbsp lemon juice
12 -
1/2 lemon, sliced
13 -
1 tbsp fresh cilantro, chopped
# Let's Cook!:
01 -
Heat a medium skillet with a tablespoon of olive oil over medium heat. Add the broccoli florets, season with a pinch of salt and pepper, and cook for 4-5 minutes until slightly tender but still crisp. Remove the broccoli from the skillet and set aside.
02 -
In the same skillet, add the shrimp along with a pinch of salt and the paprika. Cook for 5-6 minutes, flipping halfway through, until the shrimp turns pink and opaque. Transfer the cooked shrimp to a bowl and set aside.
03 -
Return the skillet to medium heat and add the butter. Once melted, add the minced garlic, dried oregano, and red chili flakes. Sauté for about 2 minutes until the garlic becomes golden and fragrant, being careful not to burn it.
04 -
Return the cooked broccoli and shrimp to the skillet. Add the lemon slices and drizzle with lemon juice. Gently toss everything in the butter sauce and let it simmer for 2 minutes for the flavors to combine.
05 -
Remove the skillet from heat, sprinkle with fresh chopped cilantro, and serve immediately while still warm. Make sure to spoon some of that delicious garlic butter sauce over the top!
# Recipe Notes:
01 -
This dish is naturally low-carb and keto-friendly with only 8g of carbs per serving
02 -
For a spicier version, increase the amount of red chili flakes
03 -
The entire meal comes together in one skillet for easy cleanup
04 -
You can substitute cilantro with parsley if preferred