One-Pan Garlic Shrimp and Broccoli

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 1.5 lb large raw shrimp, peeled and deveined
• 5 cups broccoli florets
• 6 garlic cloves, minced
• 3 tbsp olive oil
• 3 tbsp soy sauce
• 2 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. 1Pat the shrimp completely dry with paper towels and season lightly on both sides with salt and black pepper so they sear instead of steam.
2. 2Heat a large 12-inch skillet over medium-high heat until hot, then add olive oil and swirl to coat the bottom.
3. 3Add the broccoli florets in a single layer and cook undisturbed for 3 minutes until the edges begin to char and turn bright green.
4. 4Stir the broccoli, add a splash of water if the pan looks dry, cover, and steam-sauté another 2 to 3 minutes until crisp-tender; transfer broccoli to a plate.
5. 5Return the same skillet to medium-high heat, add a little more oil if needed, then arrange the shrimp in a single layer.
6. 6Cook shrimp 2 minutes per side until pink, opaque, and lightly golden at the edges; do not overcrowd or they will steam.
7. 7Push shrimp to the side, add minced garlic and red pepper flakes to the open space, and stir 30 seconds until fragrant but not browned.
8. 8Pour in soy sauce and lemon juice, toss everything together, and return the broccoli to the pan; cook 1 minute more so the sauce coats every piece.
9. 9Taste and adjust seasoning with a pinch more salt or pepper if needed, then remove from heat.
10. 10Scatter sliced green onions and toasted sesame seeds over the top for crunch and freshness.
11. 11Divide into four lunch portions right away or pack into meal-prep containers; the dish stays satisfying at room temperature or reheated gently.
12. 12Serve as a complete light lunch bowl—no rice required—or alongside a small side of cauliflower rice if extra volume is wanted.