Shrimp and Broccoli Recipes Quick Nutritious and Flavorful

I cook shrimp and broccoli when I want a fast, healthy dinner that still feels thoughtful. Shrimp cooks in minutes, broccoli adds crunch and nutrients, and a few bold flavors pull it together.

I’ll show you straightforward techniques and sauce ideas that work with rice, pasta, or a bowl—so you can pick what fits your night and keep cleanup minimal.

Weeknight Garlic Shrimp and Broccoli Stir‑Fry

This quick Weeknight Garlic Shrimp and Broccoli Stir‑Fry is a flavorful, fast dinner that combines tender shrimp, crisp-tender broccoli, and a bright garlicky sauce; it comes together in about 20 minutes and pairs well with rice or noodles for a simple weeknight meal.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp vegetable oil or neutral oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced (optional)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce or hoisin (optional)
• 1 tbsp rice vinegar or lemon juice
• 1 tsp sesame oil
• 1 tsp honey or sugar
• 2 tbsp water or chicken broth
• Salt and black pepper to taste
• Red pepper flakes or sliced chili (optional)
• Sesame seeds and sliced scallions for garnish

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat and cook shrimp seasoned with a little salt and pepper until just pink, about 1–2 minutes per side, then remove and set aside.

Add remaining oil, add broccoli and stir‑fry 3–4 minutes until bright and crisp-tender.

Add garlic (and ginger if using) and cook 30 seconds until fragrant.

Pour in soy sauce, oyster sauce, rice vinegar, honey, sesame oil and water or broth and stir to coat, return shrimp to pan, toss to combine and cook another minute to finish and heat through, adjust seasoning with salt, pepper and red pepper flakes, garnish with sesame and scallions and serve immediately.

Use the freshest shrimp you can find and don’t overcook them — they should be opaque and slightly firm, cut broccoli into uniform florets for even cooking, prep all ingredients before you start because stir‑frying goes fast, and taste the sauce before finishing so you can balance salt, acid and sweetness to your preference. A simple garlic butter base can also be used to enhance the dish for extra richness and flavor, especially when making garlic butter shrimp preparations.

Lemon‑Herb Roasted Shrimp With Broccoli

Bright, zesty Lemon‑Herb Roasted Shrimp with Broccoli is an easy weeknight or weekend dish that roasts shrimp and broccoli together on a sheet pan so the broccoli crisps at the edges and the shrimp pick up bright citrus and herb flavors; it’s fast, uses minimal dishes, and pairs well with rice, couscous, or a simple green salad.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill or basil, chopped (optional)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika or sweet paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Preheat oven to 425°F (220°C) and toss broccoli florets with 1½ tbsp olive oil, half the minced garlic, salt and pepper on a rimmed baking sheet and roast for 10 minutes.

Meanwhile toss shrimp with remaining oil, lemon zest and juice, Dijon, smoked paprika, remaining garlic, herbs, and a pinch of red pepper flakes, then add shrimp to the sheet pan, return to oven and roast until shrimp are opaque and broccoli is tender‑crispy, about 6–8 more minutes, remove, drizzle any pan juices over everything and serve immediately.

Tip: Use evenly sized broccoli florets and wild‑caught or fresh shrimp if possible, don’t overcook the shrimp—remove when just opaque—and adjust lemon, salt and herbs to taste for best balance.

This sheet pan method is inspired by the quick and minimal-dish approach of Sheet Pan Shrimp recipes and helps save time on cleanup.

Creamy Shrimp and Broccoli Pasta

Creamy Shrimp and Broccoli Pasta is a comforting weeknight meal that combines tender shrimp and crisp-tender broccoli with a silky, lemony cream sauce tossed over your pasta of choice; it comes together quickly, uses pantry staples, and is easily brightened with herbs or a splash of white wine.

• 12 oz (340 g) pasta (penne, fettuccine, or shells)
• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into small florets (about 3–4 cups)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan cheese, plus more to serve
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley or basil
• Salt and freshly ground black pepper to taste

Cook pasta in a large pot of salted boiling water until just shy of al dente, adding broccoli florets in the last 3 minutes of cooking; drain, reserving 3/4 cup pasta water.

Meanwhile, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat, season shrimp with salt and pepper and cook 1–2 minutes per side until just opaque, remove and set aside; add remaining butter and shallot to the skillet, sauté until soft, stir in garlic and red pepper flakes for 30 seconds, deglaze with wine (or broth) and reduce by half, lower heat and stir in cream, lemon zest and juice and Parmesan until smooth, add pasta, broccoli and shrimp, toss adding reserved pasta water a splash at a time to reach a silky sauce, adjust seasoning and finish with chopped herbs before serving.

Tip: Cook shrimp separately and add at the end to avoid overcooking, reserve pasta water to loosen the sauce, and taste for lemon/salt balance before serving with extra Parmesan.

This recipe adapts easily from a classic garlic shrimp pasta and highlights the delicate flavor of garlic shrimp while keeping preparation quick and simple.

Spicy Honey‑Garlic Shrimp With Charred Broccoli

Spicy Honey‑Garlic Shrimp With Charred Broccoli is a quick, vibrant weeknight dish that pairs caramelized, slightly charred broccoli with plump shrimp coated in a sticky, sweet‑heat honey‑garlic glaze; it cooks fast, uses simple pantry ingredients, and is great served over rice, noodles, or cauliflower rice for a low‑carb option.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 3–4 cups)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1/4 cup honey
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar or lime juice
• 1–2 tsp Sriracha or gochujang (adjust for heat)
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 1 tbsp sesame seeds (optional)
• 1–2 scallions, thinly sliced
• Cooked rice or noodles, to serve

Heat a large skillet or cast‑iron pan over high heat with 1 tbsp oil, add broccoli in a single layer and let it sit without stirring until deeply charred on one side (3–4 minutes), toss and char another 2–3 minutes, transfer to a plate; lower heat to medium‑high, add remaining oil and butter, season shrimp with salt, pepper and smoked paprika and cook 1–2 minutes per side until just opaque, push shrimp to the side, add garlic and sauté 20 seconds, stir in honey, soy sauce, vinegar and Sriracha and simmer 1 minute until syrupy, return broccoli to the pan and toss to coat in the glaze, finish with scallions and sesame seeds and serve over rice or noodles.

Tip: Use a very hot pan and don’t overcrowd the broccoli or shrimp so they char instead of steaming; adjust honey and chili to taste and reserve a little sauce to spoon over the finished dish. Zesty Lemon Garlic Shrimp is a great way to enjoy a bright citrus and garlic pairing that complements this dish and adds a refreshing contrast with lemon‑garlic flavors.

Teriyaki Shrimp and Broccoli Bowls

Teriyaki Shrimp and Broccoli Bowls are a fast, balanced weeknight meal featuring tender shrimp and crisp-tender broccoli glazed in a glossy homemade teriyaki sauce, served over rice or noodles and finished with sesame and scallions for brightness; this recipe emphasizes a simple, pantry-friendly sauce you can make in the skillet while cooking the shrimp and broccoli for minimal cleanup and maximum flavor.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 3–4 cups)
• 2 tbsp vegetable oil
• 2 tbsp butter (optional for richer flavor)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/3 cup soy sauce or tamari
• 3 tbsp mirin or 1 tbsp rice vinegar + 2 tbsp honey
• 2 tbsp brown sugar or honey
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp toasted sesame oil
• 1/4 tsp black pepper
• Cooked rice or noodles, to serve
• 1–2 scallions, thinly sliced
• 1 tbsp sesame seeds, for garnish

Heat 1 tbsp oil in a large skillet over medium-high and add broccoli in a single layer, stirring occasionally until bright and just tender, about 4–5 minutes, remove and set aside; add remaining oil and butter if using, season shrimp with pepper and cook 1–2 minutes per side until almost opaque, push shrimp to the side, add garlic and ginger and sauté 30 seconds, stir in soy, mirin (or vinegar+honey), brown sugar and bring to a simmer, whisk in cornstarch slurry until sauce thickens to a glossy teriyaki, return broccoli and shrimp to the pan and toss to coat.

Serve bowls of rice or noodles topped with the glazed shrimp and broccoli, drizzle with sesame oil, scatter scallions and sesame seeds, and spoon any extra sauce over the bowls.

Tip: Work in a very hot pan and don’t overcrowd the skillet so shrimp sear and broccoli char slightly; make the sauce ahead and adjust sweetness or saltiness to taste before adding the slurry. Try marinating the shrimp briefly beforehand with a savory grilled shrimp marinade to boost flavor even more.

Garlic Butter Shrimp and Broccoli Sheet Pan Dinner

This Garlic Butter Shrimp and Broccoli Sheet Pan Dinner is an easy, hands-off weeknight meal: succulent shrimp and tender-crisp broccoli roast together on one sheet pan with garlic, lemon, butter, and herbs for a fast, flavorful dinner that comes together in under 20 minutes of oven time and requires minimal cleanup.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 3–4 cups)
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp smoked or sweet paprika
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Preheat oven to 425°F (220°C); toss broccoli with 1 tbsp melted butter, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper and spread on a rimmed sheet pan, roast 8 minutes; meanwhile mix shrimp with remaining butter and oil, garlic, lemon zest and juice, paprika, red pepper flakes, and remaining salt and pepper; remove pan, push broccoli to one side, add shrimp in a single layer and roast until shrimp are opaque and broccoli is tender and slightly charred, about 6–8 more minutes, then scatter parsley and serve with lemon wedges.

Tip: Cut broccoli into similar-sized florets so they cook evenly, pat shrimp very dry so they roast instead of steam, and keep an eye on cooking time—shrimp finish quickly and overcooking makes them rubbery.

This recipe pairs especially well with sauteed shrimp prepared simply with garlic and butter for an extra boost of flavor.

Coconut Curry Shrimp With Broccoli

This Coconut Curry Shrimp with Broccoli is a quick, fragrant weeknight curry that pairs tender shrimp and crisp-tender broccoli in a creamy coconut milk sauce spiked with curry paste, ginger, garlic, lime, and a touch of fish sauce for umami—serve over rice or noodles for a comforting meal ready in about 20 minutes.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 3–4 cups)
• 1 tbsp vegetable oil or coconut oil
• 1 small onion, thinly sliced
• 2–3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red or yellow curry paste (adjust to taste)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1/2 cup low-sodium chicken or vegetable broth (or water)
• 1 tbsp fish sauce (or soy sauce)
• 1 tbsp brown sugar or maple syrup
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste
• Cooked rice or rice noodles, for serving

Heat oil in a large skillet over medium-high heat and sauté the onion until translucent, then add garlic and ginger and cook 30–45 seconds until fragrant; stir in curry paste and cook 1 minute to bloom the spices.

Pour in coconut milk, broth, fish sauce, and sugar, bring to a gentle simmer, add broccoli florets, cover and cook 3–4 minutes until broccoli is bright and almost tender.

Then add shrimp, simmer uncovered 3–4 minutes until shrimp are opaque and cooked through, finish with lime juice and cilantro, taste and adjust seasoning, and serve immediately over rice or noodles.

Tip: Use high heat and don’t overcook the shrimp—add them last and remove from heat as soon as they turn opaque to keep them tender.

This recipe is inspired by a simple Caribbean-style coconut curry that highlights coconut milk as a rich, creamy base.

Cajun Shrimp and Broccoli Skillet

This Cajun Shrimp and Broccoli Skillet is a spicy, fast one-pan dinner that combines succulent shrimp, crisp-tender broccoli, bell pepper, and onions in a smoky, well-seasoned butter and oil sauce; it’s ready in about 20 minutes and pairs perfectly with rice, grits, or crusty bread to soak up the juices.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets (about 3–4 cups)
• 1 red bell pepper, sliced
• 1 small onion, thinly sliced
• 2–3 tbsp Cajun seasoning (store-bought or homemade)
• 2 tbsp olive oil or vegetable oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp smoked paprika (if not in Cajun blend)
• 1/2 tsp cayenne (optional, for extra heat)
• 1/2 cup low-sodium chicken or vegetable broth (or water)
• Juice of 1/2 lemon
• 2 tbsp chopped fresh parsley or green onions
• Salt and pepper to taste

Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat, toss shrimp with 1 tbsp Cajun seasoning and sear 1–2 minutes per side until just opaque, remove and set aside;

add remaining oil and butter, sauté onion and bell pepper 3–4 minutes until softened, add broccoli and garlic, sprinkle remaining Cajun seasoning and smoked paprika, pour in broth, cover and steam 3–4 minutes until broccoli is crisp-tender,

return shrimp to skillet, toss to coat and cook 1 minute to meld flavors, finish with lemon juice and parsley, adjust seasoning and serve immediately.

Tip: Use high heat for quick searing so shrimp stay tender, add broccoli later to keep it crisp, and taste before adding extra salt since Cajun seasoning can be quite salty.

Cajun cuisine often highlights bold, spicy flavors and the use of Cajun seasoning to create its distinctive taste.

Shrimp and Broccoli Fried Rice

Shrimp and Broccoli Fried Rice is a quick, satisfying one-pan meal that repurposes day-old rice into a savory stir-fry studded with tender shrimp, crisp-tender broccoli, aromatics, and a lightly sauced finish — perfect for a weeknight dinner that comes together in about 20 minutes.

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 cups cooked day-old rice (long-grain or jasmine), cold
• 2 cups broccoli florets, bite-sized
• 2 large eggs, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2–3 tbsp soy sauce (to taste)
• 1 tbsp oyster sauce or hoisin (optional)
• 2 tbsp vegetable oil or neutral oil, divided
• 1 tbsp sesame oil
• 2 green onions, sliced
• Salt and pepper to taste
• Optional: 1/2 cup frozen peas or diced carrots

Heat 1 tbsp oil in a large skillet or wok over high heat, add shrimp seasoned lightly with salt and pepper and cook 1–2 minutes per side until just opaque, remove and set aside;

add remaining oil, sauté onion until translucent, add garlic briefly, then add broccoli and a splash of water and stir-fry 2–3 minutes until bright and crisp-tender before pushing veg to the side and scrambling the eggs in the pan,

add rice breaking up any clumps and toss with soy sauce and oyster sauce, return shrimp to pan, drizzle sesame oil, stir in green onions and peas/carrots if using, taste and adjust seasoning, and serve hot.

Tip: Use cold, day-old rice for the best texture so grains stay separate, cook on high heat with minimal stirring to get slight char, and add sauces gradually to avoid over-salting.

This recipe is part of a collection of simple shrimp dinners that suit many occasions and can be adapted to dietary needs with flexible substitutions.

Parmesan Crusted Shrimp With Broccoli

Parmesan Crusted Shrimp with Broccoli is a crisp, garlicky skillet dish where jumbo shrimp are coated in a flavorful mixture of Parmesan and breadcrumbs, pan-seared until golden, and served alongside tender-crisp broccoli tossed in lemon and garlic for a bright, satisfying meal that cooks in about 15–20 minutes.

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 cup fine dry breadcrumbs (panko or regular)
• 3/4 cup finely grated Parmesan cheese
• 2 eggs
• 2 tbsp olive oil
• 1 tbsp butter
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• Chopped parsley for garnish

Whisk eggs with a pinch of salt in a shallow bowl, combine breadcrumbs, Parmesan, lemon zest, paprika and pepper on a plate, dip shrimp in egg then press into breadcrumb mixture, heat oil and butter in a large skillet over medium-high, add broccoli and garlic and sauté 3–4 minutes with a splash of water to steam until bright and just tender then remove and keep warm; add shrimp to the same skillet in a single layer and cook 1–2 minutes per side until golden and cooked through, return broccoli, squeeze lemon juice over everything, toss gently and serve immediately while hot.

Tip: Use finely grated Parmesan and press crumbs firmly onto the shrimp to help the crust adhere, cook shrimp in a single layer without crowding to keep the crust crisp and avoid overcooking the shrimp.

This easy skillet method yields a crispy, flavorful crust that pairs perfectly with the broccoli.