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Keto Shrimp Recipes Garlic Butter Shrimp and Broccoli

When I tell you this garlic butter shrimp and broccoli dish is one of my favorite keto shrimp recipes, I mean it with every bite. Picture plump shrimp coated in golden garlic butter, paired with tender-crisp broccoli that soaks up all that rich flavor. It’s one of those shrimp and broccoli recipes that feels fancy, but secretly takes less time than waiting for delivery. I’ve made plenty of garlic shrimp recipes over the years, and this one stays on repeat. It checks every box: quick, simple, and satisfying. You know how some meals just work? This one does. It falls right into the shrimp keto recipes category, but even folks who don’t follow keto find themselves going back for seconds. If you’ve been hunting for shrimp recipes that make broccoli shine, this is it. It balances the freshness of the broccoli and the richness of the butter so well, I’d call it weeknight magic. Plus, unlike some broccoli and shrimp recipes that drown in heavy sauces, this one keeps things clean and flavorful. You’ll want to keep it in your regular dinner lineup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keywords: broccoli and shrimp recipes, garlic butter shrimp recipes, garlic shrimp recipes, keto shrimp recipes, shrimp and broccoli recipes, shrimp keto recipes, shrimp recipes
Servings: 4 servings
Author: Linda

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 3 cups broccoli florets
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Juice of 1/2 lemon
  • Fresh parsley for garnish

Instructions

  1. Bring a pot of water to boil and blanch broccoli florets for 2 minutes, then drain and set aside.
  2. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add shrimp, season with salt, pepper, and red pepper flakes, and cook until pink, about 2-3 minutes per side.
  5. Stir in the remaining butter and add the broccoli back to the pan.
  6. Squeeze lemon juice over the dish, toss everything together, and garnish with parsley before serving.