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Lemon Butter Shrimp Broccoli

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This dish features plump shrimp and crisp-tender broccoli gently sautéed in a lemon-garlic butter sauce, combining bright citrus notes with rich buttery flavors. An easy-to-make meal offering a perfect balance of protein and vegetables, it comes together swiftly, making it an ideal choice for busy evenings. Fresh parsley adds an aromatic finish, while optional red pepper flakes provide a subtle kick. Serve with lemon wedges to enhance the refreshing tang.

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Updated on Sat, 15 Nov 2025 12:16:00 GMT
Golden, pan-seared lemon butter shrimp & broccoli with vibrant green broccoli florets, ready to serve. Pin
Golden, pan-seared lemon butter shrimp & broccoli with vibrant green broccoli florets, ready to serve. | crumbkiss.com

Succulent shrimp and crisp-tender broccoli are sautéed in a luscious lemon-garlic butter sauce for a vibrant quick and flavorful meal.

This dish has saved me countless busy evenings. I love how the lemony sauce brings the shrimp and broccoli together for a crowd-pleasing meal.

Ingredients

  • Large shrimp: 1 lb (450 g) peeled and deveined tails on or off
  • Broccoli florets: 4 cups (300 g)
  • Garlic: 2 cloves minced
  • Fresh parsley: 2 tbsp chopped plus extra for garnish
  • Unsalted butter: 4 tbsp (60 g)
  • Olive oil: 1 tbsp
  • Lemon zest: Zest of 1 lemon
  • Lemon juice: 3 tbsp fresh (about 1 large lemon)
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
  • Red pepper flakes: Pinch (optional)
  • Lemon wedges: To serve

Instructions

Blanch Broccoli:
Blanch the broccoli florets in boiling salted water for 2 minutes until bright green and just tender. Drain and set aside.
Sauté Garlic:
In a large skillet over medium heat melt 2 tablespoons of butter with the olive oil. Add the garlic and sauté until fragrant about 30 seconds.
Cook Shrimp:
Add the shrimp in a single layer. Season with salt black pepper and red pepper flakes (if using). Cook for 2 minutes per side until the shrimp turn pink and opaque.
Add Broccoli & Finish Sauce:
Add the blanched broccoli to the skillet. Stir in the remaining 2 tablespoons butter lemon zest and lemon juice. Toss to coat everything evenly and cook for 1–2 minutes until heated through.
Garnish & Serve:
Remove from heat. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.
A close-up of buttery lemon butter shrimp & broccoli, perfectly cooked with a hint of garlic and parsley. Pin
A close-up of buttery lemon butter shrimp & broccoli, perfectly cooked with a hint of garlic and parsley. | crumbkiss.com

My family always comes back for seconds especially when I serve this with an extra squeeze of lemon. It has quickly become a staple at our dinner table.

Serving Suggestions

Serve the shrimp and broccoli over steamed rice quinoa or pasta for a more filling meal. You can also add cherry tomatoes for extra color and a sweet-tart flavor boost.

Pairings

This dish pairs beautifully with a chilled Sauvignon Blanc or Pinot Grigio. A crisp glass of white wine complements the lemony buttery sauce perfectly.

Nutrition Facts

Each serving contains about 260 calories 16 g total fat 7 g carbohydrates and 23 g protein making it a nutritious choice for a weeknight dinner.

Tender shrimp and broccoli bathed in a bright lemon butter sauce, a quick and easy Lemon Butter Shrimp for dinner. Pin
Tender shrimp and broccoli bathed in a bright lemon butter sauce, a quick and easy Lemon Butter Shrimp for dinner. | crumbkiss.com

This lemon butter shrimp & broccoli comes together in minutes and delivers restaurant-worthy taste at home. Enjoy your vibrant meal!

Lemon Butter Shrimp Broccoli

Succulent shrimp and crisp broccoli coated in lemon-garlic butter sauce deliver vibrant flavors.

Prep duration
10 min
Cook duration
15 min
Complete duration
25 min


Complexity Easy

Heritage American

Output 4 Portions

Dietary guidelines No gluten, Low-Carb

Components

Seafood

01 1 lb large shrimp, peeled and deveined, tails optional

Vegetables

01 4 cups broccoli florets (about 300 g)
02 2 cloves garlic, minced
03 2 tbsp fresh parsley, chopped (plus extra for garnish)

Sauce

01 4 tbsp unsalted butter
02 1 tbsp olive oil
03 Zest of 1 lemon
04 3 tbsp fresh lemon juice (from about 1 large lemon)
05 1/2 tsp salt
06 1/4 tsp black pepper
07 Pinch of red pepper flakes (optional)

To Serve

01 Lemon wedges

Method

Phase 01

Blanch broccoli: Boil salted water and blanch broccoli florets for 2 minutes until bright green and tender. Drain and set aside.

Phase 02

Sauté garlic: Heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Phase 03

Cook shrimp: Place shrimp in a single layer in the skillet. Season with salt, black pepper, and optional red pepper flakes. Cook 2 minutes per side until pink and opaque.

Phase 04

Combine broccoli and sauce: Add blanched broccoli to the skillet. Stir in remaining 2 tablespoons butter, lemon zest, and lemon juice. Toss to coat evenly and cook for 1 to 2 minutes until heated through.

Phase 05

Finish and serve: Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.

Necessary tools

  • Large skillet
  • Pot for blanching broccoli
  • Colander
  • Knife and cutting board
  • Zester or grater

Allergy details

Review each component for potential allergens and consult healthcare providers if you're uncertain.
  • Contains shellfish and dairy.
  • For dairy allergies, substitute butter with plant-based alternatives.
  • Ensure to check labels for other allergens.

Nutritional breakdown (per portion)

These values are approximate guides only and shouldn't replace professional medical guidance.
  • Energy: 260
  • Fat: 16 g
  • Carbohydrates: 7 g
  • Protein: 23 g