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- Shrimp - Fresh Broccoli Florets - Aromatics: Garlic and Ginger - Sauces: Chicken Broth, Soy Sauce, and Sesame Oil - Seasonings: Salt, Pepper, and Optional Red Pepper Flakes - Garnishes: Green Onions and Sesame Seeds The key to a tasty Low Carb Shrimp & Broccoli Skillet lies in its ingredients. Each one adds flavor and texture to the dish. - Shrimp: I use one pound of large shrimp. They cook fast and soak up flavors well. - Fresh Broccoli Florets: Two cups of bright green broccoli add crunch and nutrients. They are low in carbs, making them perfect for this dish. - Aromatics: Garlic and ginger are my favorites. I use three cloves of minced garlic and one teaspoon of grated ginger. They bring warmth and depth to the skillet. - Sauces: For moisture and taste, I rely on 1/4 cup of low-sodium chicken broth, two tablespoons of soy sauce, and a teaspoon of sesame oil. These give the dish a savory kick. - Seasonings: Simple seasonings like salt and pepper enhance the flavors. I often add 1/2 teaspoon of red pepper flakes for a bit of heat. - Garnishes: Lastly, I top the dish with chopped green onions and sesame seeds. They add color and a nice crunch. Each ingredient plays a role in making this meal delicious and healthy. You can mix and match to suit your taste, but these basics will always shine. {{ingredient_image_1}} To make this low carb shrimp and broccoli skillet, gather your ingredients first. You’ll need shrimp, fresh broccoli, garlic, ginger, chicken broth, soy sauce, sesame oil, and seasonings. This dish is quick to prepare, so having everything ready makes it easy. 1. Heat the olive oil in a large skillet over medium heat. 2. Add the minced garlic and grated ginger. Sauté them for 1-2 minutes until they smell great. 3. Add the broccoli florets to the skillet. Pour in the chicken broth, then cover the skillet. Let the broccoli steam for 3-4 minutes. It should be bright green and tender-crisp when done. 4. Uncover the skillet. Push the broccoli to one side. Add the shrimp to the other side. Season them with salt, pepper, and red pepper flakes if you want some heat. Cook the shrimp for about 2-3 minutes until they are pink and opaque. 5. Pour the soy sauce and sesame oil over the shrimp and broccoli. Toss everything gently together. Heat it for another 2 minutes to combine the flavors. 6. Remove from heat and garnish with chopped green onions and sesame seeds before serving. - For the shrimp: Cook until they turn pink, which usually takes 2-3 minutes. Overcooking makes them tough. - For the broccoli: Steam until bright green and tender-crisp. This keeps them crunchy and fresh. - Watch your skillet. If it’s too hot, your garlic may burn. Adjust the heat as needed. To cook shrimp just right, start with fresh, large shrimp. Look for shrimp that feel firm and smell like the ocean. In the skillet, don’t crowd the shrimp. Give them space to cook evenly. Cook them for about 2-3 minutes on medium heat. When they are pink and opaque, they are done. If you overcook them, they will be tough. For bright and tender-crisp broccoli, use fresh florets. Cut them into even pieces so they cook at the same rate. Steam them for about 3-4 minutes. This keeps their color and nutrients. Cooking them in chicken broth adds great flavor. Always cover the skillet while steaming. This traps the steam and cooks the broccoli evenly. To boost flavor, use garlic and ginger. These aromatics add depth and warmth. A splash of soy sauce gives umami, while sesame oil adds richness. If you like heat, add red pepper flakes. They give a nice kick without overpowering the dish. Lastly, don’t forget the garnishes! Green onions and sesame seeds make the dish pop with color and texture. Pro Tips Fresh Shrimp is Best: Always use fresh, high-quality shrimp for the best flavor and texture. Look for shrimp that are firm and have a mild, ocean-like smell. Perfectly Cooked Broccoli: To maintain the bright green color and crisp texture of broccoli, avoid overcooking. Steam just until tender-crisp, about 3-4 minutes. Customize Your Heat Level: Adjust the amount of red pepper flakes to your liking. For a milder dish, omit them or use just a pinch. Garnish for Flavor: Don't skip the green onions and sesame seeds! They add a burst of flavor and a lovely presentation to your dish. {{image_2}} If you want to change things up, try using chicken or tofu instead of shrimp. Both options cook well and soak up flavors nicely. For chicken, use bite-sized pieces and cook them until they are no longer pink. If you choose tofu, pick firm or extra-firm tofu, and cube it. Sauté it until it’s golden. Each choice adds a unique flavor to your skillet. Adding low-carb veggies can really boost the taste. Consider bell peppers, zucchini, or snap peas. They add crunch and color. Toss them in with the broccoli at the start. For a fresh twist, try adding fresh herbs like basil or cilantro at the end. These herbs bring a bright taste that balances the dish. If you need a gluten-free option, tamari is a great choice. It tastes just like soy sauce but is made without wheat. You can also use coconut aminos, which is sweeter and milder. Both options keep your dish flavorful and safe for gluten-free diets. Just swap them in the same amount as soy sauce in the recipe. To keep your shrimp and broccoli fresh, place leftovers in an airtight container. I recommend using glass or BPA-free plastic. Store the container in the fridge for up to three days. Make sure to let the dish cool before sealing it. This helps prevent moisture buildup. When you’re ready to enjoy your leftovers, reheat them gently. I like to use a skillet for the best results. Heat over medium-low heat and stir often. This method warms the shrimp and broccoli evenly. You can also use a microwave. Place the food in a microwave-safe dish and cover it. Heat in short bursts of 30 seconds, stirring in between. If you want to save some for later, freezing is a good option. Place cooled shrimp and broccoli in a freezer-safe bag. Remove as much air as you can before sealing. This helps prevent freezer burn. It can last up to three months. To reheat from frozen, let it thaw overnight in the fridge. Then follow the reheating instructions above. Yes, you can prep this dish ahead. Cook the shrimp and broccoli, then cool them. Store in an airtight container in the fridge for up to two days. When ready to eat, heat it in a skillet until warm. This saves time and keeps flavors intact. You can swap broccoli for other veggies. Zucchini, cauliflower, or bell peppers work great. They all add crunch and flavor. Just cut them into similar sizes for even cooking. This way, you keep the meal low-carb and tasty. To kick up the heat, use more red pepper flakes. You can also add sliced jalapeños or a dash of hot sauce. If you like a smoky flavor, try smoked paprika. Spice options let you customize the dish to your taste. This blog post showed you how to make a tasty skillet dish. You learned about the key ingredients, from shrimp to fresh broccoli. I broke down the steps for prepping and cooking, making it easy to follow. You also found helpful tips to cook shrimp perfectly and enhance flavor. Plus, we discussed ways to switch up proteins and store leftovers. Now, don’t hesitate to try this recipe. It’s simple and fun to make! Enjoy the delicious results and share with your friends.

Shrimp & Broccoli Bliss Skillet

A quick and flavorful skillet dish featuring shrimp and broccoli in a savory sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 cups fresh broccoli florets
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 2 green onions chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
  • Add the fresh broccoli florets to the skillet and pour in the chicken broth. Cover and steam the broccoli for about 3-4 minutes, or until it’s bright green and tender-crisp.
  • Uncover the skillet and push the broccoli to one side. Add the shrimp to the empty side of the skillet. Season them with salt, pepper, and red pepper flakes, if using. Cook for about 2-3 minutes until the shrimp turn pink and opaque.
  • Pour the soy sauce and sesame oil over the shrimp and broccoli. Gently toss everything together in the skillet to combine the flavors and heat through for another 2 minutes.
  • Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Notes

Use tamari for a gluten-free option.
Keyword broccoli, quick meal, shrimp, skillet