Lemon Butter Shrimp and Broccoli Skillet
This lemon butter shrimp is the perfect fast and easy weeknight meal! Toast the broccoli and the entire thing comes together in 30 minutes!
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 of crushed red pepper flakes
- 1 pouch Simply Nature Organic 90 Second Quinoa and Brown Rice
Instructions
- Pat the shrimp completely dry with a paper towel.
- Heat the olive oil in a large skillet over medium heat. Toss in the broccoli florets and cook, stirring often, until it toasts and bit and softens, about 5 minutes. Transfer the broccoli to a plate.
- Add 2 tablespoons of the butter to the skillet. Season the shrimp all over with the salt and pepper. Add it to the butter and cook until opaque, about 1 to 2 minutes on each side. Stir in the garlic cloves.
- Add in the remaining 2 tablespoons of butter to the pan. Add in the lemon slices and the lemon juice. Let the mixture bubble for a minute or two. Sprinkle in the red pepper flakes.
- Add the broccoli back to the skillet and toss. Serve immediately with the Simply Nature Organic 90 Second Quinoa and Brown Rice on the side!
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