By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
180 cal · 20 min
One-Pot Garlicky Shrimp & Broccoli
Recipe GLPRc674f75d1934d6
A quick and healthy one-pot meal featuring succulent shrimp and tender broccoli florets cooked together with fresh garlic and bright lemon juice. Ready in just 20 minutes, this low-carb, gluten-free dish is perfect for a weeknight dinner or meal prep.
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Ingredients
3 tablespoons extra-virgin olive oil
6 medium cloves garlic cloves, sliced
4 cups small broccoli florets
½ cup diced red bell pepper
½ teaspoon salt
½ teaspoon ground black pepper
1 pound peeled and deveined raw shrimp (21-30 count)
2 teaspoons lemon juice
Directions
Heat 1½ tablespoons of olive oil in a large skillet or wide pot over medium heat. Add half of the sliced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the broccoli florets and diced red bell pepper to the pan. Season with ¼ teaspoon salt and ¼ teaspoon ground pepper. Cook for 5-6 minutes, stirring occasionally, until the broccoli begins to soften and develop light browning.
Push the vegetables to the sides of the pan. Add the remaining 1½ tablespoons of olive oil to the center and place the shrimp in a single layer. Sprinkle with the remaining sliced garlic, ¼ teaspoon salt, and ¼ teaspoon ground pepper.
Cook the shrimp for 2-3 minutes on the first side without stirring. Flip the shrimp and cook for another 1-2 minutes, stirring everything together, until the shrimp are opaque and have reached an internal temperature of 145°F.
Remove from heat and drizzle with 2 teaspoons of lemon juice. Taste and add additional lemon juice if desired. Stir gently to combine all ingredients and serve immediately.
Comments
This hits the Charlotte market well—shrimp and broccoli are both readily available at any major chain, with shrimp especially fresh at coastal-adjacent Kroger and Publix seafood counters. The ingredient list is short and standard, so you're looking at roughly $3.50 to $4.50 per serving depending on shrimp grade, with the protein driving the cost rather than any specialty items. The 20-minute timer is honest if your shrimp are thawed and prepped; prep from frozen adds five minutes, but it's still a realistic weeknight dish. It reheats adequately in a covered skillet, though shrimp toughens slightly, so this is best eaten fresh, and the one-pot format means less cleanup on a busy night. North Carolina's coastal access makes this particularly relevant, and the simplicity means it works for families who eat varied diets without fussing.
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