1-First Step: Get everything ready Start by gathering all your ingredients before turning on the stove. Pat the shrimp dry with paper towels so they sear better instead of steaming. If you are using frozen broccoli, thaw it under cool running water first and pat it dry too. This small step helps the broccoli char nicely in the pan. Have your salt, pepper, paprika, butter, garlic, chili flakes, Italian seasoning, and lemon slices ready beside the stove. Since this dish moves fast, it helps to have everything lined up before the first ingredient hits the skillet. That way, you can keep the shrimp and broccoli from overcooking.

2-Second Step: Cook the broccoli Heat a large skillet over medium-high heat and add a little olive oil. Once the oil is hot, add the broccoli florets in a single layer. Season them with 1/2 teaspoon kosher salt and 1/2 teaspoon ground pepper. Let the broccoli cook for about 5 minutes, stirring only now and then. You want it softened and a little charred, not mushy. If your pan is too crowded, the broccoli will steam instead of getting that nice brown edge, so work in batches if needed.

3-Third Step: Move the broccoli out of the pan When the broccoli looks tender with some charred spots, transfer it to a plate or dish. This keeps it from overcooking while you handle the shrimp. The broccoli will come back to the skillet later, so do not worry if it still has a slight bite to it. If you are cooking for kids or picky eaters, you can let the broccoli go a little longer for a softer texture. If you like more crunch, pull it sooner. That flexibility makes this healthy garlic butter shrimp and broccoli recipe easy to adjust for your table.

4-Fourth Step: Cook the shrimp Lower the heat to medium and add a bit more olive oil to the same skillet. Season the shrimp with 1 teaspoon paprika, then place them in the hot pan in a single layer. Do not crowd the shrimp, because they need space to cook evenly and brown a little on the outside. Cook for 5 to 7 minutes total, flipping after about 3 minutes per side. The shrimp should turn pink and opaque when done. If you are using smaller shrimp, they may finish a little sooner. Larger shrimp may need the full time, so watch them closely. Good shrimp should feel tender and springy. If they curl too tightly, they may be overcooked.

5-Fifth Step: Make the garlic butter sauce After the shrimp is cooked, transfer it to the dish with the broccoli. In the same skillet, melt 4 tablespoons butter over medium heat. Add 1 tablespoon minced garlic and cook for about 1 minute, just until fragrant. Stir often so the garlic does not burn. Next, add 1 teaspoon red chili flakes and 1 teaspoon Italian seasoning if you want that herby touch. Cook for another minute so the spices bloom in the butter. Then add 4 to 5 lemon slices to the pan. The citrus will soften in the sauce and bring a fresh, tangy taste that works beautifully with shrimp.

6-Sixth Step: Bring everything together Return the broccoli and shrimp to the skillet. Toss everything gently so the garlic butter coats each piece. Finish with a squeeze of lemon juice right before serving. That last hit of acid pulls the whole dish together and keeps the flavor bright. Serve this garlic butter shrimp with broccoli recipe warm, straight from the pan. It tastes great on its own, but you can also spoon it over rice, quinoa, pasta, or cauliflower rice if you want a bigger meal. The best part is how fast it all comes together, which makes it perfect for home cooks who need dinner on the table without a long wait.