Super simple and easy to make, this Garlic Butter Shrimp and Broccoli is going to get added to your dinner rotation as soon as you give it a try! From the rich flavors of garlic butter to the tender shrimp and broccoli, this dish is a must-try for any seafood lover.

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This Garlic Butter Shrimp and Broccoli recipe has quickly turned into a family favorite!

This recipe comes together in under 15 minutes which makes it perfect for busy weeknights or lazy weekends. The part that took the most time was peeling the shrimp!

I like to serve this over Jasmine rice but you could serve it over white rice, brown rice or just have it as is!

Ingredients For Garlic Butter Shrimp and Broccoli:

1/4 cup soy sauce
1 teaspoon freshly grated ginger
4 cloves garlic, peeled and minced
1 teaspoon olive oil
16 ounces Extra Large Raw Shrimp, peeled and deveined
10 ounce bag frozen broccoli, steamed
4 tablespoons butter
Salt and Pepper
1 teaspoon cornstarch
white or jasmine rice for serving

Ingredient amounts and recipe directions are in the recipe card below with a print option!

How To Make Garlic Butter Shrimp and Broccoli:

In a small bowl, combine the soy sauce, ginger, and minced garlic. Whisk together well.
Add shrimp to a medium bowl with 1/2 of the sauce and stir to coat well. *Note that you can leave the tails on or remove them.
In a large skillet, add olive oil and heat to medium-high heat. (maybe closer to medium heat)
Add shrimp.
Cook 2 minutes per side, until shrimp curl and turn pink. You’ll want to flip them to make sure both sides cook.
Season with a few dashes of salt and pepper.
Add butter and broccoli florets, and stir around until the butter melts.
Mix cornstarch with the remaining sauce.
Add to skillet, stir, and heat until sauce has thickened a bit.
Serve garlic shrimp and broccoli as is or over rice.

Do I Need To Devein Shrimp Before Cooking?

I do! You don’t HAVE too but I absolutely do.

Now, almost always, you can find deveined shrimp that already had the top “vein” remove. The top “vein” is actually the shrimp’s intestinal tract.

Now on the bottom of shrimp you’ll also find a thiner, blueish vein which is the shrimp’s artery / central nerve. Most people do not remove the underside “vein”. They leave it as cook the shrimp however they choose.

However, I remove both top and bottom “veins” from shrimp before cooking.

Do I Leave The Tails On The Shrimp For This Recipe?

I do because I like the presentation of the shrimo with the tails on. However, you can remove the tails when you’re peeling the shrimp or leave the tails on for cooking and remove them before eating.

Can I Use Fresh/Raw Broccoli?

You can, but you’ll want to make sure that you chop and steam the broccoli before adding it to the recipe. I like to use the frozen broccoli in the steamable bags that you find in the freezer section for recipes like this. Just pop the bag into the microwave for about 4 minutes and it is ready to use.

Why Does The Recipe Say A Dash Of Salt & Pepper?

I say a dash of salt and pepper because I think a recipe like this needs to be salt and peppered based on personal preferance.

I don’t like a lot of salt and soy sauce can sometimes be a bit salty. So I say a dash of salt and pepper or salt and pepper to taste. By the time it is time to add salt and pepper, the shrimp is cooked so it is safe to give it a taste before adding salt and pepper.

Speaking of soy sauce, you can also use low sodium soy sauce in this recipe.

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