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Easy Shrimp & Garlicky Broccoli Skillet
👩🍳A chef friend of mine once told me:
“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”
And it’s true!
You’ll only need a handful of ingredients, one pan, and twenty minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.
🧽Since you’re only using one pan, clean-up is easy too!
🧄If you’re a garlic lover (like me!) Then you’re really going to enjoy this simple skillet meal!
Don’t be shy with the garlic…add to your hearts desire.
🦐Did you know?
The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.
With the tail intact, it protects the small tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.
Also – once the ingredients are combined in a skillet or a pot and simmer together, the tiny shrimp tail shell actually adds a bit of flavor to your meal.
So it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺️)
Shrimp isn’t the only seafood we often keep in its shells when serving.
Think: Clams, oysters, mussels, lobsters, crabs, etc…
You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great!
I just wanted to touch on my personal reasoning here 🤪
➡️ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week.
I would recommend storing this dish in the fridge for 2-3 days max.
2 Tbsps avocado oil or olive oil, divided
6 fresh garlic cloves, sliced
1 large head of broccoli, broken into small florets1 large red bell pepper, seeded and diced
Sea salt and ground black pepper, to taste
1 1/2 lbs peeled and deveined raw shrimp
Sprinkle freshly chopped cilantro
Fresh lemon wedges and cooked quinoa, if desired.
Heat 1 tablespoon of your oil in a large skillet over medium-high heat.
Sauté your shrimp until pink and opaque, about 2 minutes per side depending on their size, then season with sea salt and freshly ground black pepper to taste.
Set your cooked shrimp aside on a plate.
Heat the remaining oil in that same skillet then add broccoli, bell pepper, and garlic.
Season lightly with sea salt and pepper, and sauté for 3-4 minutes.
Add in 2 tablespoons of water, then cover with a lid and cook for 2-3 minutes or just until broccoli is tender-crisp.
Return your cooked shrimp back into the skillet and stir to heat it back up.
Garnish with fresh cilantro and serve with lemon wedges and cooked quinoa, if desired.