25-Minute Low Carb Shrimp and Broccoli Recipe You’ll Crave

You know those nights when you’re staring into the fridge at 6pm, totally exhausted, but still want something healthy? That’s exactly how this low carb shrimp and broccoli recipe was born in my kitchen last Tuesday. I had about 20 minutes before my kid’s soccer practice and zero patience for complicated cooking. This one-pan wonder saved my sanity – juicy shrimp, crisp-tender broccoli, and just enough garlicky goodness to make it feel fancy without any fuss. Trust me, it’s become my go-to when life gets crazy but I still want a meal that makes me feel good. The best part? You probably have most of these ingredients sitting in your fridge right now!

Why You’ll Love This Low Carb Shrimp and Broccoli Recipe

Listen, I’m not exaggerating when I say this dish checks ALL the boxes for a perfect weeknight meal. Here’s why it’s become my absolute favorite:

• One pan magic – Less dishes means more time for Netflix (or chasing kids, no judgment)
• Ready in 25 minutes – Faster than waiting for takeout, and way healthier
• Packed with protein – Those juicy shrimp will keep you full for hours
• Keto-friendly – All the flavor with none of the carb guilt
• Customizable spice level – Make it mild for the kids or fiery for yourself

Seriously, this shrimp broccoli skillet is the hero we all need for busy nights. The first time I made it, my husband asked if I’d been taking cooking classes – little does he know it’s embarrassingly simple!

Ingredients for Low Carb Shrimp and Broccoli

Here’s everything you’ll need for this simple yet flavorful dish – I promise it’s nothing fancy! The magic happens when these basic ingredients come together:

• 1 lb large shrimp – peeled and deveined (trust me, don’t skip deveining!)
• 3 cups broccoli florets – chop ’em bite-sized so they cook evenly
• 2 tbsp olive oil or butter – I usually do one of each for the best flavor
• 3 cloves garlic – minced (fresh only, that jarred stuff just won’t cut it)
• ½ tsp each salt & black pepper – the dynamic flavor duo
• ½ tsp paprika – gives that gorgeous golden color
• ¼ tsp red pepper flakes – optional but oh-so-good for a kick
• 1 tbsp lemon juice – fresh squeezed makes all the difference
• 1 tbsp chopped parsley – optional, but makes it look restaurant-worthy

How to Make Low Carb Shrimp and Broccoli

Okay, let’s get cooking! This shrimp and broccoli comes together so fast you’ll want to have everything prepped before you turn on the stove. I learned that the hard way when I burned my garlic trying to mince it mid-cook. Oops!

Step 1: Sauté the Broccoli

Heat 1 tablespoon of oil in your largest skillet over medium-high heat – you want it nice and hot but not smoking. Toss in those broccoli florets and let them sizzle for 4-5 minutes until they’re bright green with just a bit of crunch left. Pro tip: Don’t stir constantly! Let them get those gorgeous little browned edges.

Step 2: Cook the Shrimp

Scoop out the broccoli and add the remaining oil to the same pan. Throw in your shrimp in a single layer (crowding is the enemy here!) and sprinkle with all those yummy seasonings. Cook for 2-3 minutes per side until they turn that perfect pink color. When they’re almost done, toss in the garlic and inhale deeply – that aroma is everything!

Step 3: Combine and Serve

Now the fun part! Return your broccoli to the pan, squeeze that fresh lemon juice over everything, and give it all a good toss. The lemon brightens up all the flavors beautifully. If you’re feeling fancy, sprinkle with parsley for that pop of color. Serve immediately while it’s piping hot – this dish waits for no one!

Tips for Perfect Low Carb Shrimp and Broccoli

After making this shrimp and broccoli skillet at least twice a week (no joke), I’ve picked up some foolproof tricks:

• Taste as you spice – Start with half the red pepper flakes if you’re unsure. You can always add more heat later!
• Fresh is best – That bottle of lemon juice in your fridge door? Toss it. Real lemon makes the flavors pop.
• Don’t overcook the shrimp – They go from perfect to rubber in about 30 seconds. When they curl into a “C” shape, they’re done.
• Make it a meal – Serve over cauliflower rice to soak up all that garlicky goodness. My kids don’t even notice it’s not real rice!

One last tip? Double the recipe – leftovers make an amazing lunch salad topper the next day!

Ingredient Substitutions for Low Carb Shrimp and Broccoli

Ran out of something? No worries – this recipe is crazy flexible! Swap olive oil for butter (or ghee if you’re fancy) for richer flavor. Frozen broccoli works in a pinch – just thaw and pat dry first. No fresh garlic? Use ¾ tsp garlic powder instead (but fresh really is better). For keto folks, coconut oil works beautifully. And if shrimp’s not your thing, chicken breast cubes cook up just as nicely. The key is keeping those bold flavors – everything else can bend to what’s in your fridge!

Serving Suggestions for Low Carb Shrimp and Broccoli

This shrimp broccoli skillet is a complete meal on its own, but here’s how I love to serve it for easy keto dinners: piled high over cauliflower rice (my secret? Add a pat of butter!), alongside a crisp green salad, or with roasted zucchini noodles. Sometimes I’ll even toss in some cherry tomatoes for extra color – they burst with juiciness in every bite!

Storage and Reheating Instructions

Leftovers? Lucky you! Store this shrimp and broccoli in an airtight container in the fridge for up to 2 days. When reheating, I prefer the stovetop – just 2-3 minutes in a skillet over medium heat keeps everything perfect. The microwave works too, but go easy – 30 second bursts to avoid rubbery shrimp!

Nutritional Information for Low Carb Shrimp and Broccoli

Just so you know, these numbers can vary a bit depending on your exact ingredients (especially if you go heavy on that butter like I sometimes do!). But per serving, you’re looking at about: 320 calories, 34g protein, 8g carbs (3g fiber), and 14g fat. Not bad for something that tastes this indulgent, right?

Frequently Asked Questions

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or run under cold water first. Pat them super dry with paper towels – this helps them get that nice sear instead of steaming in the pan. Frozen shrimp actually works great for this low carb shrimp and broccoli when you’re in a pinch!

Is this recipe keto-friendly?
You bet! With just 8g net carbs per serving, this shrimp broccoli skillet fits perfectly into a keto diet. The healthy fats from olive oil and all that protein from the shrimp make it ideal. I like to serve mine over cauliflower rice for an extra keto boost.

Can I make this ahead of time?
Honestly, it’s best fresh – those shrimp get rubbery when reheated. But if you must, cook the broccoli ahead and keep it separate. Then just quickly sauté the shrimp when ready to eat and toss everything together. Takes just minutes and tastes way better!

What if I don’t like broccoli?
No problem! Try swapping in zucchini, asparagus, or even green beans. The method stays the same – just adjust cooking time based on your veggie. This one pan shrimp recipe is super adaptable to whatever you’ve got!

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