This lemon butter shrimp is sponsored by ALDI.
This lemon butter shrimp skillet is a fast, flavorful weeknight dinner that’s easy enough for the busiest evenings.
Simple, satisfying and ready in about 30 minutes, this one-skillet meal is perfect when you want home-cooked food without the fuss. We make recipes like this all the time when the day runs long — it takes minutes to prepare and beats takeout every time.
I’m excited to share this recipe in partnership with ALDI. Their stores make it easy to pick up great-quality ingredients at reasonable prices, and I often stock up on their produce, cheeses, snacks and frozen seafood. For this skillet I used Fremont Fish Market Jumbo EZ Peel Raw Shrimp and Specially Selected Black Tiger Shrimp — both deliver excellent texture and flavor and are staples in my freezer.
Yum.
I prefer starting with raw shrimp for skillet dishes so the shrimp cooks quickly without becoming rubbery. Sautéing raw shrimp in butter, garlic and lemon creates a bright, tender result that’s hard to beat.
I mean, sounds pretty perfect to me!
Begin by toasting the broccoli in the skillet so it develops golden edges and softens slightly — this gives it a roasted texture in a fraction of the time. Remove the broccoli, then cook the shrimp in butter with garlic, salt and pepper. Finish with lemon slices, lemon juice and a pinch of red pepper flakes. Toss the broccoli back in so everything is coated in the lemony butter sauce.
To serve, I like a quick whole-grain side — the Simply Nature Organic 90 Second Quinoa and Brown Rice pouch is a favorite. It heats in 90 seconds and pairs perfectly with the shrimp and broccoli, rounding the meal into a complete, comforting plate.
Family-style, this dish is classic and dependable: a protein and veggie with a simple grain on the side. It brings back that home-cooked feel and satisfies without a lot of effort. Leftovers reheat well, too.
Give it a try — it’s a crowd-pleaser in our house and a quick way to get dinner on the table any night of the week.
P.S. Leftovers are delicious.
Lemon Butter Shrimp and Broccoli
Lemon Butter Shrimp and Broccoli Skillet
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Ingredients
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- kosher salt and pepper
- 1 bag Fremont Fish Market Jumbo EZ Peel Shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 lemon, sliced
- 1 lemon, freshly juiced
- pinch crushed red pepper flakes
- 1 pouch Simply Nature Organic 90 Second Quinoa and Brown Rice
Instructions
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Pat the shrimp completely dry with paper towels.
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Heat the olive oil in a large skillet over medium heat. Add the broccoli florets and cook, stirring often, until they develop some toasted edges and begin to soften, about 5 minutes. Transfer the broccoli to a plate.
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Add 2 tablespoons of butter to the skillet. Season the shrimp with salt and pepper, then add to the skillet and cook until opaque, about 1 to 2 minutes per side. Stir in the minced garlic and cook briefly until fragrant.
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Add the remaining 2 tablespoons of butter, the lemon slices and the lemon juice to the pan. Let the mixture bubble for a minute or two, then sprinkle in the crushed red pepper flakes.
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Return the broccoli to the skillet and toss everything together to coat with the lemon butter sauce. Serve immediately with the Simply Nature Organic 90 Second Quinoa and Brown Rice on the side.
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