Garlic Butter Shrimp and Broccoli Stir-Fry

• 1 lb large shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley
• Cooked white or brown rice, for serving (optional)

Instructions

1. Pat the shrimp dry with paper towels and season with smoked paprika, salt, and pepper. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the broccoli florets and sauté until bright green and just tender, about 5-6 minutes. Remove from skillet and set aside.
3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook until fragrant, about 1 minute without browning.
4. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and slightly caramelized, then flip and cook for another 2 minutes until shrimp is cooked through.
5. Add the broccoli back to the skillet. Toss gently to combine with shrimp and garlic butter. Stir in red pepper flakes if using, and squeeze lemon juice over everything.
6. Cook for an additional minute to heat through and allow flavors to meld.
7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as preferred.
8. Remove from heat and sprinkle chopped parsley on top.
9. Serve immediately over cooked rice if desired for a heartier meal.

Chef tips

• If fresh shrimp isn’t available, frozen shrimp thawed under cold running water works well.
• Use frozen broccoli florets in a pinch; just steam them before adding to the skillet to avoid extra cooking time.
• For a lower-fat version, reduce butter to 1 tablespoon and substitute the rest with olive oil.
• If you prefer a spicier dish, increase red pepper flakes or add a dash of hot sauce at the end.