If you love one pan low carb recipes like us, you're going to love this one. For us, we love a good shrimp recipe. Shrimp is always in our freezer. It's so easy to whip this dish up for dinner. It would be a perfect part of your weekly keto meal plan, since it's on the table in under 30 minutes with minimal prep time. It's only 4 net carbs per serving.
Feel free to skip to the recipe card if you're ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you're wondering something. We also include many step by step photos in the body of the post.
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Ingredients:
- Broccoli - Fresh or frozen broccoli florets will work for this dish, though fresh would be better. Frozen broccoli will create more liquid in the dish, so you might want to microwave it first before adding it to the skillet.
- Shrimp - Use any raw shrimp you like, you'll just want to make sure they're peeled and deveined, you can leave the tails on if you like. Whatever you prefer. We generally prefer jumbo shrimp, but we only had smaller shrimp when we photographed this recipe. You can also make a quick shrimp broth with shrimp shells.
- Olive oil & butter - A little mix of both makes for a very flavorful and satisfying dish.
- Shallots & garlic - The major flavor components of this dish!
- Sugar free sweetener - You can season this however you like. We love using red pepper flakes, smoked paprika, Italian seasoning, cayenne pepper, salt and pepper.
- Lemon juice & zest - This is mainly used to help preserve the simple syrup for as long as possible. It is optional and doesn't play a big role in the flavor!
- White wine or broth/stock of choice - You can use whatever you prefer here. We used some dry white wine, but seafood or chicken broth or stock work great. You can even make your own stock with shrimp shells if you want to amp up the flavor.
How to Make The Keto Shrimp and Broccoli Skillet:
Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil and 2 tablespoons of butter. Add the broccoli and some of the seasonings and salt. Cook until broccoli until softened, about 5-7 minutes. Remove sautéed broccoli from the pan and set aside.
In the same pan, add the remaining butter and shallots with a bit of salt. Cook until softened, about 3-5 minutes, then add in the garlic, lemon zest and remaining dry seasonings. Cook until garlic is fragrant, about 30 seconds.
Pour in the chicken broth or wine, along with the lemon juice. Bring to a boil, then reduce to a simmer to reduce the alcohol or create a sauce.
Add the shrimp back to the skillet to cook through. This should only take a few minutes,
Once the shrimp is cooked, add the broccoli back to the skillet to warm through. Garnish with lemon slices, fresh herbs (like parsley and basil), and parmesan cheese.
Tips For This Dish:
- You can leave the tails on or off for the shrimp, it's a matter of preference.
- Use whatever size shrimp you prefer. We generally prefer jumbo shrimp but only had small shrimp on hand. The cooking time for the shrimp will depend on the size of the shrimp.
- Season to taste.
- Feel free to use either white wine, or a broth or stock of choice. You can also make your own stock with a bit of seasoning, water and shrimp shells for extra flavor.
- Fresh broccoli will work best and release the least amount of moisture. To use frozen, prepare according to the package instructions.
- Onions can be substituted for shallots. Alternatively you could use onion and garlic powder in place of fresh ingredients in a pinch.
Can I Use Pre-Cooked Shrimp?
You can, but we don't recommend it! Raw shrimp cooks so quickly, while pre-cooked shrimp will turn rubbery so quickly. We honestly rarely recommend using pre-cooked shrimp for most of our recipes, unless it's a cold recipe, that is!
Other Low Carb Veggies To Add:
Want to add more vegetables to this dish? We'd recommend adding cauliflower, bell peppers, jalapeños, zucchini or even cabbage. You can't go wrong if you want to add more vegetables to this dish.
Reheating This Recipe:
This recipe is the best enjoyed on the day it's made, but it's also good for meal prep.
- In the oven: To reheat, place in a 350°F oven for roughly 5 -10 minutes or so to warm though.
- Stovetop: Heat a skillet over medium-low heat. Stir frequently until everything is warmed through.
- The microwave: Always an option, but we recommend reducing the power to half power and heating in short increments of 15-20 seconds. The microwave will make your shrimp tough quickly, so keep a close eye on it.
More Yummy Recipes For Your Low Carb Diet:
- Steak and Seafood (Surf and Turf) Skillet with Creamy Parmesan Sauce (GF, Keto)
- Caramelized Shallot Pasta with Shrimp (GF, Keto)
- Buffalo Turkey Meatballs (GF, Keto)
- Chicken Cordon Bleu (GF, Keto)
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
Keto Shrimp and Broccoli Skillet
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 12 ounces broccoli florets (about 2 medium broccoli crowns)
- 1.5 teaspoons kosher salt
- 1 medium shallots, diced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 6 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 whole lemon, juice and zest
- 1/3 cup dry white wine (can use vegetable, seafood or chicken broth or wine)
- 2 pounds shrimp, peeled and deveined
- Parsley, parmesan cheese, lemon wedges for garnish
Instructions
- Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil and 2 tablespoons of butter. Add the broccoli and some of the seasonings and salt. Cook until broccoli until softened, about 5-7 minutes. Remove sautéed broccoli from the pan and set aside.
- In the same pan, add the remaining butter and shallots with a bit of salt. Cook until softened, about 3-5 minutes, then add in the garlic, lemon zest and remaining dry seasonings. Cook until garlic is fragrant, about 30 seconds.Pour in the chicken broth or wine, along with the lemon juice. Bring to a boil, then reduce to a simmer to reduce the alcohol and create a sauce.
- Add the shrimp back to the skillet to cook through. This should only take a few minutes and will depend on the size of your shrimp.
- Once the shrimp is cooked, add the broccoli back to the skillet to warm through. Garnish with lemon slices, fresh herbs (like parsley and basil), and parmesan cheese.
- Serve immediately. This dish is best enjoyed within 3 days of preparing. Store in an airtight container in the fridge.
Notes
- You can leave the tails on or off for the shrimp, it's a matter of preference.
- Use whatever size shrimp you prefer. We generally prefer jumbo shrimp but only had small shrimp on hand. The cooking time for the shrimp will depend on the size of the shrimp.
- Season to taste.
- Feel free to use either white wine, or a broth or stock of choice. You can also make your own stock with a bit of seasoning, water and shrimp shells for extra flavor.
- Fresh broccoli will work best and release the least amount of moisture. To use frozen, prepare according to the package instructions.
- Onions can be substituted for shallots. Alternatively you could use onion and garlic powder in place of fresh ingredients in a pinch.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Jeffrey Sugden says
Keto Shrimp and Broccoli recipe was awesome 🤩 Thank you Brianna.
Briana says
So glad you enjoyed it!! Thanks so much for trying it and for the kind review! 🙂