1-First Step: Prep everything before you heat the pan Start by rinsing and cutting the broccoli into even florets. If the pieces are close in size, they will cook at the same pace, which helps keep the texture crisp-tender. Pat the shrimp dry with paper towels if needed, then season lightly with salt and fresh cracked pepper. Mince the garlic, measure out the paprika, Italian seasoning, onion powder, stock, and Sriracha, and keep the lemon ready. This recipe moves fast once the skillet heats up, so having everything set out makes the cooking much easier.

2-Second Step: Sauté the broccoli first Place 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 with salt and pepper to taste. Sauté for 4 to 6 minutes, stirring often, until the broccoli is crisp-tender and bright green. If you like a softer bite, cook it a minute longer, but do not let it go mushy. Once done, remove the broccoli from the pan and set it aside.

3-Third Step: Cook the shrimp in the same skillet Add the remaining 2 tablespoons butter to the skillet. Once melted, add the shrimp in a single layer. Let them cook for 1 to 2 minutes per side, just until they start turning pink and opaque. Try not to overcrowd the pan, since too many shrimp at once can steam instead of sear. If you are using frozen shrimp that has been thawed, make sure it is patted dry so the sauce stays rich and not watery.

4-Fourth Step: Add the garlic and seasonings Stir in the minced garlic, paprika, Italian seasoning, and onion powder. Flip the shrimp so they get coated on both sides. Cook for about 1 minute, just until the garlic is fragrant. Keep the heat at medium so the garlic does not burn. Burnt garlic can make the whole skillet taste bitter, so this short cooking time matters.

5-Fifth Step: Build the sauce Pour in the 1/4 cup vegetable stock and add the tablespoon of Sriracha or your favorite hot sauce. Stir gently to mix everything together, then let the sauce reduce for about 1 minute. It should look a little glossy and slightly thicker, just enough to coat the shrimp. If you want more heat, add a pinch of red pepper flakes at this stage. For a milder dish, skip them and keep the Sriracha light.

6-Sixth Step: Return the broccoli and finish the dish Push the shrimp to one side of the skillet, then add the broccoli back in. Stir everything together so the sauce coats the broccoli and shrimp evenly. Squeeze the juice of 1/2 lemon over the top, then cook for 1 to 2 minutes more until everything is hot. This final minute wakes up the flavor and keeps the broccoli from losing its texture. If the skillet looks dry, add a splash of stock or water.

7-Final Step: Garnish and serve right away Take the skillet off the heat and top it with fresh chopped parsley or cilantro. You can also add lemon slices and a few red pepper flakes if you want a little extra color and spice. Serve Garlic Butter Shrimp With Broccoli immediately while the shrimp is tender and the sauce is warm. This dish pairs well with rice, pasta, quinoa, or cauliflower rice, depending on your goals and what you have in the kitchen.