A delicious and easy Keto Garlic Butter Shrimp with Broccoli recipe that’s ready in under 30 minutes, packed with flavor.

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 1.5 lbs (680g) Large Shrimp: Peeled, deveined, tails on or off (your preference). Pat dry.
• 1 large head Broccoli: Cut into florets (about 4-5 cups).
• 4 tbsp Unsalted Butter: Divided.
• 2 tbsp Olive Oil: Or avocado oil.
• 4-5 cloves Garlic: Minced.
• 1/4 cup Chicken Broth: Or vegetable broth (low-sodium preferred).
• 1 tbsp Lemon Juice: Freshly squeezed.
• 1/2 tsp Lemon Zest: (Optional, but brightens flavor).
• 1/4 tsp Red Pepper Flakes: (Optional, for heat).
• 1/4 cup Fresh Parsley: Chopped (plus extra for garnish).
• Salt and Black Pepper: To taste.

Instructions

1. Prep & Steam Broccoli:
   • Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover loosely (a plate works) and microwave on high for 3-4 minutes, until bright green and tender-crisp. Drain thoroughly. Alternatively, steam on the stovetop for 5-6 minutes.
2. Sauté Shrimp:
   • Heat a large skillet (like cast iron or stainless steel) over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
   • Add the shrimp in a single layer (cook in batches if needed). Season lightly with salt and pepper.
   • Cook for 1.5 – 2 minutes per side, just until pink and opaque. Don’t overcook! Remove shrimp to a clean plate and set aside.
3. Make Garlic Butter Sauce:
   • Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet.
   • Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute, stirring constantly, until fragrant – don’t let it burn!
   • Pour in the chicken broth and lemon juice. Scrape up any browned bits stuck to the bottom of the pan (this adds flavor!). Let simmer for 1-2 minutes until slightly reduced.
4. Combine & Finish:
   • Add the steamed and drained broccoli florets to the skillet. Toss well to coat in the garlic butter sauce. Cook for 2 minutes, stirring occasionally, allowing the broccoli to absorb the flavors.
   • Return the cooked shrimp (and any accumulated juices) to the skillet. Add the lemon zest (if using) and chopped parsley.
   • Gently toss everything together until heated through (about 1 minute). Taste and adjust seasoning with salt and pepper if needed.
5. Serve:
   • Divide immediately among plates.
   • Garnish with extra fresh parsley and a lemon wedge if desired.
   • Spoon any remaining delicious garlic butter sauce from the pan over the top.

Keto Serving Suggestions

• Cauliflower Rice: The classic pairing! Soaks up the amazing sauce.
• Zucchini Noodles (Zoodles): Sautéed briefly or served raw for a fresh crunch.
• Shirataki Noodles: Rinse well and pan-fry dry before adding.
• Simple Side Salad: With a high-fat dressing like ranch or olive oil & vinegar.

Key Keto Tips & Notes

• Shrimp: Use fresh or frozen (thawed & patted very dry) large shrimp. Avoid pre-cooked shrimp as it can get rubbery.
• Broccoli Amount: Stick to the recipe amount. While keto-friendly, broccoli does have carbs (~3-4g net per cup cooked). Florets have fewer carbs than stems.
• Butter Quality: Use good quality real butter for the best flavor. Ghee also works well.
• Don’t Overcook Shrimp: This is crucial! Shrimp cooks very quickly and becomes tough if overdone. Remove them as soon as they turn pink and opaque.
• Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to prevent shrimp from overcooking. Sauce may solidify when cold but will melt again when reheated.
• Net Carbs: Calculation is approximate and depends on exact ingredients/brands. Broccoli is the main carb source here.