1-Step 1: Prep everything before you turn on the stove Start by rinsing and cutting the broccoli into even florets. If the florets are different sizes, the smaller pieces will soften too quickly while the larger pieces stay firm. Peel and devein the shrimp if needed, then pat them dry with paper towels so they brown better in the pan.Mince the garlic, measure out the paprika, Italian seasoning, onion powder, vegetable stock, and Sriracha, and keep the lemon ready. This recipe moves fast once you start cooking, so having everything nearby helps a lot. If you are using frozen shrimp, thaw them fully first and dry them well before they hit the skillet.

2-Step 2: Sauté the broccoli first Heat a large non-stick skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the broccoli and season it with salt and fresh cracked pepper to taste. Sauté for about 4 to 6 minutes, stirring often, until the broccoli turns crisp-tender.You want the broccoli bright green with a little bite left in the center. If you like softer broccoli, cook it a minute or two longer, but do not let it get mushy. Once it is ready, remove it from the pan and set it aside.

3-Step 3: Cook the shrimp in the same skillet Add the remaining 2 tablespoons olive oil to the same skillet. Add the shrimp in a single layer, then season with salt and pepper. Let them cook for 1 to 2 minutes on one side without moving them too much. This gives them a light sear and helps the garlic butter shrimp taste better.After the first side has turned pink, add the minced garlic, paprika, Italian seasoning, and onion powder. Stir to coat the shrimp evenly in the seasonings. Flip the shrimp and cook for about 1 minute more, just until they start to curl and turn opaque.

4-Step 4: Build the quick pan sauce Pour in the 1/4 cup vegetable stock and 1 tablespoon Sriracha. Stir and let the sauce reduce for about 1 minute. The liquid will pick up the browned bits from the skillet, which adds flavor to the garlic shrimp and broccoli shrimp mixture.If you like more heat, this is the time to add a pinch of red pepper flakes. If you want a milder dish, keep the sauce as it is. The sauce should look glossy and lightly thickened, not watery.

5-Step 5: Bring the broccoli back and finish the dish Push the shrimp to one side of the skillet and return the broccoli to the pan. Stir everything together so the broccoli gets coated in the sauce. Squeeze the juice of 1/2 lemon over the top and let the whole dish reheat for 1 to 2 minutes.The lemon lifts the butter and garlic so the finished dish tastes bright instead of heavy. Turn off the heat, then top with fresh chopped parsley or cilantro. You can also add lemon slices and a few red pepper flakes if you want a little extra color and spice.

6-Step 6: Serve it while hot Spoon the shrimp and broccoli into bowls or plates and serve right away. This dish tastes great on its own, but it also works with rice, cauliflower rice, or crusty bread if you want something to catch the sauce. Since the sauce is light but flavorful, even a small serving feels satisfying.If you like simple dinner recipes like this shrimp skillet, you may also enjoy this quick chicken stir-fry for another busy-night meal idea.