You want fast. You want flavorful. You want something that doesn’t blow up your macros or your schedule.
Enter Keto Shrimp & Broccoli: a skillet hero that tastes like takeout but acts like a personal trainer. Tender shrimp, crisp-tender broccoli, garlicky butter, a kiss of lemon—boom, dinner handled. If you can heat a pan, you can win dinner tonight.
What Makes This Recipe Awesome
- Speed: From fridge to fork in about 15 minutes.
That’s faster than waiting on delivery.
- Low-carb powerhouse: Shrimp + broccoli = protein and fiber with almost zero carb guilt.
- Restaurant flavor, home control: Big flavor without hidden sugar bombs or mystery oils.
- One-pan simplicity: Less mess, more yes. Cleanup is basically a formality.
- Flexible AF: Dairy-free? Spicy?
Extra saucy? You can pivot with minimal effort.
Ingredients Breakdown
- 1 lb large shrimp, peeled and deveined (tails on or off—your call)
- 4 cups broccoli florets (fresh is ideal; frozen works with tweaks)
- 2 tablespoons avocado oil (or olive oil/ghee for flavor)
- 3 tablespoons butter (use ghee or dairy-free butter if needed)
- 4 cloves garlic, minced
- 1 teaspoon ginger, freshly grated (optional but recommended)
- 1 teaspoon crushed red pepper flakes (adjust for heat tolerance)
- 1 teaspoon smoked paprika (adds depth and color)
- 1/2 teaspoon cumin (light warmth, not overwhelming)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon coconut aminos (or tamari/soy sauce if not strict keto—watch carbs)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (optional, but brightens everything)
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 tablespoon sesame oil (optional for a toasty finish)
Let’s Get Cooking – Instructions
- Prep the shrimp. Pat dry with paper towels. Dry shrimp = better sear.
Toss with smoked paprika, cumin, salt, and pepper.
- Heat the pan. Large skillet, medium-high heat. Add 1 tablespoon avocado oil. When it shimmers, you’re ready.
- Sear the shrimp. Add shrimp in a single layer.
Cook 1–2 minutes per side until pink and just opaque. Remove to a plate. Don’t overcook—they’ll finish in the sauce.
- Broccoli time. Add remaining avocado oil.
Toss in broccoli. Stir-fry 3–4 minutes until bright green and crisp-tender. If using fresh, splash 1–2 tablespoons water and cover for 1 minute to steam.
- Aromatics in. Push broccoli to the edges.
Add butter to the center, then garlic and ginger. Sauté 30 seconds until fragrant. Don’t burn it—garlic turns on you fast.
- Sauce move. Stir in coconut aminos, lemon juice, and crushed red pepper flakes.
Toss to coat the broccoli.
- Reunite the band. Return shrimp and any juices to the pan. Toss 30–60 seconds to warm through. Adjust salt and pepper.
Finish with lemon zest and sesame oil if using.
- Garnish and serve. Sprinkle parsley or cilantro. Eat immediately while the shrimp is juicy and the broccoli still has bite.
Storage Tips
- Fridge: Store in an airtight container for up to 3 days. The flavor holds; the shrimp will firm slightly.
- Reheat: Gentle heat is key.
Skillet over low with a splash of water or stock for 2–3 minutes. Microwave 50% power in short bursts.
- Freezer: You can freeze it, but shrimp gets rubbery. If you must, freeze up to 1 month and thaw overnight in the fridge.
- Meal prep: Keep sauce separate and reheat broccoli and shrimp lightly to preserve texture.
Why This is Good for You
- High protein, low carb: Shrimp loads you with lean protein while keeping carbs negligible—ideal for keto or low-carb lifestyles.
- Micronutrient boost: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants.
Your body says, “thanks.”
- Healthy fats: Butter/ghee and avocado oil provide satiating fats that help keep you full and support ketosis.
- Inflammation-friendly choices: Ginger and garlic aren’t just tasty; they offer potential anti-inflammatory benefits. FYI, flavor can be functional.
Pitfalls to Watch Out For
- Overcooking shrimp: Gray and rubbery is a no. Pull them when they just turn pink; they’ll finish in the pan.
- Watery veggies: Too much moisture = soggy broccoli.
Pat broccoli dry and avoid crowding the pan.
- Sneaky sugars: Some soy sauces and “stir-fry sauces” hide sugar and starch. Read labels. Coconut aminos is safer but still has a few carbs.
- Salt balance: Coconut aminos are sweeter and less salty than soy.
Taste and adjust salt at the end.
Mix It Up
- Spicy garlic butter: Add extra red pepper flakes and a dash of hot sauce with the butter.
- Lemon-herb: Skip coconut aminos, add extra lemon zest, fresh dill, and a drizzle of olive oil.
- Thai-ish: Use lime juice, fish sauce (a little goes a long way), and fresh basil. Keep sweeteners minimal or use a keto-friendly option.
- Cheesy gratin finish: Transfer to an oven-safe dish, top with grated Parmesan, and broil 1–2 minutes until golden. Zero complaints will be heard.
- Veg swaps: Sub in asparagus, green beans, or zucchini.
Keep cooking times short so they stay crisp.
- Protein swap: Try scallops or chicken thigh strips. Adjust cook times accordingly (chicken takes longer; cook fully before the sauce step).
FAQ
Can I use frozen shrimp?
Yes. Thaw fully in the fridge or under cold running water, then pat very dry.
Excess moisture kills the sear and waters down flavor.
Is this recipe dairy-free?
It can be. Replace butter with ghee if you tolerate it, or use all avocado oil and a splash of sesame oil for richness.
How do I keep the broccoli crisp?
High heat, dry florets, and don’t overcrowd. Stir-fry first, steam briefly if needed, then finish quickly in the sauce.
What can I serve this with and stay keto?
Cauliflower rice, shirataki noodles, or a simple avocado salad.
IMO, cauliflower rice is the move for soaking up the buttery lemon sauce.
Can I make it spicier?
Absolutely. Add more red pepper flakes, a sliced fresh chili, or a spoon of chili crisp (check labels for sugar).
Macros?
Estimates per serving (4 servings): about 260–320 calories, 25–30g protein, 16–20g fat, and 4–7g net carbs, depending on butter, aminos, and broccoli amounts. Always verify with your ingredients.
The Bottom Line
Keto Shrimp & Broccoli is fast, clean, and ridiculously satisfying.
You get restaurant-level flavor without the price tag, the carbs, or the mystery ingredients. Keep shrimp in the freezer, broccoli in the crisper, and this recipe in your back pocket. When time is tight and standards are high, this one shows up and delivers—no excuses, just dinner domination.
