This shrimp and broccoli recipe is a quick, nutritious meal that’s ideal for busy weeknights. Shrimp is a lean source of high-quality protein and provides essential nutrients like selenium and omega-3 fatty acids, which support heart and brain health. Broccoli adds fiber, vitamins C and K, and antioxidants, boosting immune function and bone health. Cooking everything in one pot simplifies cleanup while maintaining the nutrients and flavors. Serving it over whole grains or rice adds extra fiber and complex carbohydrates for a balanced, satisfying meal.
Active Time: 20 mins | Total Time: 20 mins | Servings: 4
Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- 6 medium cloves garlic, sliced, divided
- 4 cups small broccoli florets
- ½ cup diced red bell pepper
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 pound peeled and deveined raw shrimp (21-30 count)
- 2 teaspoons lemon juice, plus more to taste
Directions:
- Heat 2 tablespoons oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry, until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.
- Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute. Add shrimp and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes. Return the broccoli mixture to the pot along with lemon juice and stir to combine.
Nutrition Facts:
Serving Size 1 cup; Calories 214; Total Fat 11g; Saturated Fat 2g; Cholesterol 183mg; Sodium 441mg; Total Carbohydrate 6g; Dietary Fiber 2g; Total Sugars 2g; Protein 25g; Potassium 525mg
