1-First step: prep everything before the heat goes on Start by rinsing and cutting the broccoli into even florets so they cook at the same pace. Peel and devein the shrimp if needed, then pat them dry with paper towels. Mince the garlic, measure the paprika, Italian seasoning, onion powder, vegetable stock, and Sriracha, and cut the lemon in half. Doing this before cooking makes the Shrimp Skillet much easier to manage because shrimp cooks quickly. If you are using frozen shrimp, thaw it first and dry it well so the sauce stays smooth instead of watery.

2-Second step: sauté the broccoli first Heat a large non-stick skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the broccoli florets. Sauté for 4 to 6 minutes until crisp-tender, stirring often so the pieces cook evenly. This first cook gives the broccoli a head start. If you want to save time, you can blanch the broccoli in boiling water for 2 minutes, then move it to an ice bath before cooking. That trick helps the broccoli turn tender faster in the skillet.

3-Third step: cook the shrimp in the same pan Remove the broccoli from the pan and set it aside. Add the remaining 2 tablespoons butter to the skillet. Season the shrimp with salt and fresh cracked pepper, then place them in the pan in a single layer. Sauté for 1 to 2 minutes on one side until they begin to turn pink. Next, add the minced garlic, paprika, Italian seasoning, and onion powder. Stir well so the spices coat the shrimp, then flip the shrimp and cook for 1 more minute. The shrimp should look opaque and slightly curled, but not tight and overcooked.

4-Fourth step: build the garlic butter sauce Pour in the 1/4 cup vegetable stock and 1 tablespoon Sriracha or hot sauce. Let the sauce bubble and reduce for about 1 minute. This step pulls the browned bits from the skillet into the sauce, which adds a lot of flavor to the Garlic Butter Shrimp. If you like more heat, add a pinch of red pepper flakes here. If you want a softer flavor, keep the spice light and let the butter and lemon do most of the work.

5-Final step: bring everything together and serve Push the shrimp to one side of the pan, then return the broccoli to the skillet. Stir gently so the broccoli gets coated in the sauce. Squeeze the juice of 1/2 lemon over the top, then reheat everything for 1 to 2 minutes until hot. Finish with chopped parsley or cilantro, lemon slices, and red pepper flakes if you want extra color and heat. Serve right away while the sauce is glossy and the broccoli still has a little crunch. This Garlic Butter Shrimp & Broccoli Skillet is great on its own or served over rice, pasta, cauliflower rice, or quinoa.