1-First Step: Prep the shrimp and broccoli Start by rinsing the broccoli and cutting it into small, even florets. Try to keep the pieces close in size so they cook at the same pace. If you are using fresh shrimp, peel and devein them if needed, then pat them dry with paper towels. Dry shrimp brown better and do not water down the sauce. If you want to save a little time, you can blanch the broccoli first. Drop the florets into boiling water for about 2 minutes, then move them straight into ice water. This helps the broccoli turn crisp-tender faster in the skillet. It is a handy trick for meal prep, too.

2-Second Step: Sauté the broccoli Place a large non-stick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the broccoli and season it with salt and pepper. Cook for 4 to 6 minutes, stirring now and then, until the broccoli is bright green and crisp-tender. You want the broccoli cooked through but still a little firm. If it gets too soft, it will lose that nice bite when you return it to the pan later. Once done, transfer the broccoli to a plate and set it aside.

3-Third Step: Cook the shrimp In the same skillet, add the remaining 2 tablespoons butter. Let it melt, then add the shrimp in a single layer. Season with salt and fresh cracked pepper. Let them cook for 1 to 2 minutes on one side without moving them too much. This gives them a little color and better texture. Next, add the minced garlic, paprika, Italian seasoning, and onion powder. Stir to coat the shrimp in the seasonings. Flip the shrimp and cook for about 1 minute on the second side. Shrimp should turn pink and opaque, and they should feel firm but still tender. Avoid overcooking, because shrimp can turn rubbery fast.

4-Fourth Step: Build the sauce Pour in 0.25 cup vegetable stock and 1 tablespoon Sriracha or your favorite hot sauce. Stir the pan gently so the butter, spices, and stock blend together. Let the sauce reduce for about 1 minute. It should look slightly glossy and cling to the shrimp. If you like a spicy finish, add a pinch of red pepper flakes. If you prefer a milder meal, leave them out and keep the heat level low. This part is easy to adjust for kids, picky eaters, or anyone sensitive to spice.

5-Fifth Step: Add the broccoli back Push the shrimp to one side of the pan, then add the broccoli florets back in. Stir everything together so the broccoli gets coated in the garlic butter sauce. Squeeze the juice of half a lemon over the top. The lemon cuts through the richness and gives the whole dish a fresh pop. Let everything warm through for 1 to 2 minutes. This is just enough time to bring the broccoli back up to temperature without overcooking it. If the pan seems dry, add a small splash more stock or water.

6-Final Step: Garnish and serve Remove the skillet from the heat and sprinkle fresh chopped parsley or cilantro on top. You can also add lemon slices and more red pepper flakes if you want a little extra color and kick. Serve the garlic butter shrimp and broccoli right away while it is hot and the sauce is still glossy. This meal works well on its own for a lighter dinner, but it also goes nicely with rice, noodles, or crusty bread if you want something more filling. For a low-carb plate, pair it with cauliflower rice or zucchini noodles. For more quick dinner ideas, you might also like this easy chicken stir fry or a simple shrimp and corn skillet.