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Low Carb Shrimp and Broccoli

A quick and easy one-pan wonder featuring juicy shrimp and crisp-tender broccoli, perfect for busy weeknights or a fancy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Fresh shrimp work best, but frozen can be used if thawed thoroughly.
  • 2 cups broccoli florets Can be substituted with asparagus or snap peas.
  • 2 tablespoons olive oil For cooking.
  • 2 cloves garlic, minced Don't skip toasting for flavor.
  • 1 teaspoon ginger, minced Adds a fragrant touch.
  • Salt and pepper to taste
  • Red pepper flakes (optional) Add more for extra kick.
  • 2 tablespoons soy sauce or teriyaki sauce (optional) Use for extra flavor.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
  3. Toss in the broccoli florets and stir-fry for about 4-5 minutes, until tender.
  4. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
  5. Season with salt, pepper, and red pepper flakes if desired.
  6. Drizzle with soy sauce or teriyaki sauce for extra flavor, if desired.
  7. Serve warm and enjoy!

Notes

For storage, keep in an airtight container in the fridge for up to 3 days. Freeze without sauces for up to 2 months. Reheat in the microwave or skillet.