Shrimp and broccoli cook quickly in this easy, one-pot recipe, making it perfect for busy weeknights.
Serve this healthy shrimp recipe over whole grains or rice.
ThisOne-Pot Garlicky Shrimp & Broccolidish will have dinner on the table lickety-splitperfect for busy weeknights.
Diana Chistruga
Antioxidant-rich broccoli and red bell pepper become fork-tender and toothsome without becoming mushy.
Protein-filled shrimp bring a taste of the sea, while garlic adds its classic spiciness.
A touch of lemon at the end adds a light, bright finish.
Diana Chistruga
Plus, it’s gluten-free.
Keep reading for our expert tips, including what to serve with this dish.
Add half the garlic and cook until beginning to brown, about 1 minute.
Diana Chistruga
Add 4 cups broccoli, 1/2 cup bell pepper and 1/4 teaspoon each salt and pepper.
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.
Return the broccoli mixture to the pot along with 2 teaspoons lemon juice and stir to combine.
Then, cut the crown into individual florets and the larger florets in half.
Don’t throw away the broccoli stem.
It is edible and can be used for slaws or stir-fries.
Look for 21-30 count peeled and deveined raw shrimp.
The best way to buy shrimp is by the number needed to make 1 pound.
For example, a “21-30 count” means 21 to 30 shrimp will be in a pound.
Frozen shrimp is a convenient option.
When ready to use frozen shrimp, thaw them under cold running water and pat them dry before cooking.
Serve this simple and healthy dish overbrown rice, cauliflower rice,quinoa,orzoor your favoritepasta.
Make asimple green saladto complete the meal.
Store the food in an airtight container in the refrigerator for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
