This One-Pan Shrimp and Broccoli is a complete meal that comes together quickly with minimal cleanup. Succulent shrimp and crisp broccoli are coated in a savory, garlicky sauce. It’s a vibrant, satisfying dish perfect for any busy weeknight.

Why You’ll Love This One-Pan Shrimp and Broccoli

• Fast & fuss-free: Ready in about 25 minutes with just one pan.
• Bright, savory flavor: A simple soy-garlic sauce with a fresh lemon finish.
• Wonderfully adaptable: Easy to customize with different proteins or veggies.
• Nutritious & satisfying: Packed with lean protein, fiber, and vitamins.

Ingredients & Tools

• 1 lb (450 g) large raw shrimp, peeled and deveined
• 1 large head of broccoli, cut into florets (about 4-5 cups)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp olive oil or avocado oil
• 1 tbsp fresh lemon juice, plus lemon wedges for serving
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 1 tbsp sesame seeds and chopped green onions for garnish

Tools: A large, oven-safe skillet (like cast iron or stainless steel), a small bowl for the sauce, and a set of tongs.

Notes: Using fresh ginger and garlic makes a difference. Don’t skip the fresh lemon juice at the end—it ties the whole dish together.

Nutrition (per serving)

Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a good sear on the shrimp instead of them steaming in their own moisture. Use paper towels and really press down to absorb any excess liquid.
• Don’t overcrowd the pan. If your skillet isn’t large enough to fit the broccoli in a single layer, cook it in two batches. Overcrowding will cause the broccoli to steam and become mushy rather than developing those delicious, slightly charred edges.
• Have all your ingredients prepped and ready. This is a fast-cooking dish, so you won’t have time to mince garlic or grate ginger once you’ve started cooking. Having your “mise en place” ready makes the process smooth and stress-free.
• Use raw shrimp for the best texture. Pre-cooked shrimp will become tough and rubbery when heated again in the pan. You want to start with raw, peeled, and deveined shrimp for the most tender result.

How to Make One-Pan Shrimp and Broccoli

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Not recommended; shrimp and broccoli become watery upon thawing.
• Reviving: Reheat gently in a skillet with a splash of water to avoid overcooking.

Serving Suggestions

Complementary Dishes

• Fluffy white or brown rice — The simple, steamy base is perfect for soaking up every last drop of the delicious sauce.
• Quinoa or cauliflower rice — For a lighter, grain-free option that still provides a wonderful textural contrast to the shrimp and broccoli.
• Buttery noodles or soba noodles — Toss the finished dish with cooked noodles for a heartier, more pasta-like meal that’s incredibly comforting.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes will mirror the lemon in the dish and cut through the savory richness beautifully.
• A light lager or pale ale — The effervescence and mild bitterness of the beer provide a refreshing counterpoint to the garlic and soy flavors.
• Sparkling water with a lime wedge — A simple, non-alcoholic option that cleanses the palate between bites and keeps the meal feeling light.

Something Sweet

• A scoop of mango or coconut sorbet — The tropical, fruity sweetness is a lovely, light finish that doesn’t weigh you down after the savory main course.
• Fresh berries with a dollop of whipped cream — Simple, refreshing, and the bright acidity of the berries is a perfect palate cleanser.
• A few pieces of dark chocolate with sea salt — Just a small piece of high-quality dark chocolate provides a rich, bittersweet ending that satisfies any lingering cravings.

Top Mistakes to Avoid

• Mistake: Using frozen shrimp without thawing them properly. If you add frozen shrimp to the hot pan, they’ll release a ton of water and braise instead of sear, resulting in a watery sauce and rubbery shrimp. Always thaw completely in the fridge overnight or under cold running water, then pat dry.
• Mistake: Burning the garlic and ginger. These aromatics cook in seconds. If you add them too early or over too high heat, they’ll turn bitter and can ruin the entire dish. Add them at the very end, just before the sauce, for only 30 seconds.
• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become tough and chewy when overdone. They are ready as soon as they turn opaque and form a loose “C” shape. Remove them from the heat promptly.
• Mistake: Skipping the final squeeze of lemon. That fresh acid at the end isn’t just a garnish—it’s a crucial flavor layer that brightens and balances the salty, savory, and sweet notes of the sauce. Don’t forget it!

Expert Tips

• Tip: For extra-crispy broccoli, toss it with a little oil and roast it first. If you have an extra 10 minutes, spread the broccoli on a baking sheet, toss with oil, salt, and pepper, and roast at 425°F (220°C) for 15-20 minutes before adding it to the skillet. This gives it an incredible, deep, nutty flavor and super-crispy texture.
• Tip: Let the shrimp come to room temperature. Taking the shrimp out of the fridge 15-20 minutes before cooking helps them cook more evenly, preventing the outside from being overdone while the inside is still cold.
• Tip: Double the sauce if you love extra. If you’re serving this over rice or noodles and want plenty of sauce to soak up, simply double the soy sauce, honey, and aromatics. It’s a foolproof way to make the dish even more indulgent.
• Tip: Use the broiler for a final finish. If your skillet is oven-safe, pop the finished dish under the broiler for 1-2 minutes to get the edges of the broccoli and shrimp beautifully caramelized and slightly charred. It adds a fantastic restaurant-quality touch.

FAQs

Can I make this with chicken instead of shrimp?
Absolutely! Just swap the shrimp for about 1 lb of boneless, skinless chicken breast or thighs, cut into 1-inch pieces. The cooking time will be a bit longer—cook the chicken first until it’s no longer pink in the center (about 6-8 minutes), then remove it from the pan, cook the broccoli, and add the chicken back in with the sauce to warm through.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I strongly recommend using a skillet over medium-low heat with a tiny splash of water or broth. This will gently warm the shrimp without overcooking them. The microwave tends to make the shrimp rubbery and the broccoli mushy.

Is this recipe gluten-free?
It can be easily! Just make sure to use tamari or a certified gluten-free soy sauce instead of regular soy sauce. All the other core ingredients are naturally gluten-free, so it’s a simple swap that makes the dish accessible to everyone.

My sauce isn’t thickening. What did I do wrong?
This usually happens if there’s too much liquid in the pan, often from shrimp or broccoli that weren’t patted dry. If your sauce is too thin, just let the dish simmer for an extra minute or two over medium heat, stirring frequently. The liquid will reduce and thicken into a lovely glaze.

Can I use frozen broccoli?
You can, but the texture will be different. Frozen broccoli has a much higher water content and will release a lot of liquid as it cooks, making it softer and potentially watering down your sauce. If you must use it, don’t thaw it first—add it straight from the freezer and expect a slightly softer result. Fresh is always best for that perfect crisp-tender bite.