1-First Step: Prep the ingredients Start by rinsing the broccoli and cutting it into even florets so it cooks at the same pace. Peel and devein the shrimp if needed, then pat them dry with paper towels. Mince the garlic, measure the spices, and have the vegetable stock and Sriracha ready before the skillet heats up. That small bit of prep makes the whole Garlic Butter Shrimp and Broccoli recipe move smoothly.

2-Second Step: Cook the broccoli first Set a large non-stick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter, then let the butter melt. Add the broccoli and season it lightly with salt and pepper. Sauté for 4 to 6 minutes until crisp-tender, stirring now and then so it cooks evenly without getting mushy. Transfer the broccoli to a plate and set it aside.

3-Third Step: Sauté the shrimp Use the same pan so the shrimp picks up all the flavor left behind. Add the remaining 2 tablespoons butter, then add the shrimp in a single layer. Season with salt and fresh cracked pepper. Cook for 1 to 2 minutes on the first side until the shrimp start turning pink on the bottom.

4-Fourth Step: Build the garlic butter sauce Stir in the minced garlic, paprika, Italian seasoning, and onion powder. Flip the shrimp and cook for about 1 minute more. The garlic should smell fragrant, but it should not brown too much. Browning can make the garlic taste bitter, so keep the heat at medium and stay close to the skillet.

5-Fifth Step: Add the stock and hot sauce Pour in 1/4 cup vegetable stock and 1 tablespoon Sriracha, or use your favorite hot sauce if you want a different kind of heat. Let the sauce reduce for about 1 minute. It should start to cling lightly to the shrimp instead of pooling at the bottom of the pan. If you want a milder version, use less hot sauce and add a little extra stock.

6-Final Step: Bring everything together and serve Push the shrimp to one side of the skillet and return the broccoli to the pan. Stir gently so the broccoli gets coated in the garlic butter sauce. Squeeze the juice of 1/2 lemon over the top if using, then reheat everything for 1 to 2 minutes. The lemon adds a fresh finish that cuts through the butter. Garnish with chopped parsley or cilantro, and if you like extra heat, add lemon slices and red crushed chili pepper before serving.