Keto Shrimp and Broccoli Skillet

5 from 7 votes

Keto Shrimp and Broccoli Skillet

This super easy low carb keto skillet meal is a winner! With just a few simple staple ingredients, you will have a healthy, gluten free and keto friendly meal on the table in minutes. Juicy shrimp and crisp broccoli, all in a garlic butter sauce with no shortage of lemon juice, a little wine, shallots, and spices.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 146kcal

Author: Briana

Ingredients

The seasonings:

2.5 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon lemon zest (zest from 1 lemon)
½ teaspoon red pepper flakes
½ teaspoon black pepper
¼ teaspoon cayenne pepper

The rest of the skillet:

2 pounds shrimp, peeled and deveined
6 tablespoons unsalted butter, divided
1 medium shallot, diced
6 cloves garlic, minced
2 tablespoons lemon juice (juice from 1 lemon)
4 ounces dry white wine (can use vegetable, seafood or chicken broth or wine)
12 ounces broccoli florets (about 2 medium broccoli crowns)
Parsley, parmesan cheese, lemon wedges for garnish

Instructions

Heat a large skillet over medium-high heat. Season the shrimp with a good pinch of salt, pepper, and the seasonings. Reserve some seasonings for later.
Once the skillet is hot, add 3 tablespoons of butter, then shrimp in a single layer, don't overcrowd the pan. You may need to cook the shrimp in batches.
Sear shrimp for about one minute on each side (for jumbo shrimp), or until the internal temperature reaches at least 120°F. Once all shrimp are cooked, remove set aside on a plate. Don't clean the pan.
In the same pan, add the remaining butter with the shallots and a pinch of salt. Cook until softened, about 3-5 minutes, then add in the garlic. Cook until garlic is fragrant, about 30 seconds. Pour in the broth or wine, along with the lemon juice. Bring to a boil, then reduce to a simmer to reduce the alcohol and cook for 2-3 minutes.
Add in the broccoli along with salt, and remaining dry seasonings. Toss to coat with the buttery garlic shallot and lemon sauce, and cover to steam over medium heat for about 5 minutes, until the broccoli has softened. Add the shrimp back to the skillet, toss again, and cook for an additional 2-3 minutes to warm the shrimp back up.
That's it! Simply adjust seasonings to taste, then garnish with optional parmesan cheese, parsley, and lemon wedges. Dig in!
Store in an airtight container in the fridge for up to 4 days.

Notes

You can leave the tails on or off for the shrimp, it's a matter of preference. We prefer to use jumbo shrimp. 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