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It’s hard to beat this dreamy garlic shrimp with broccoli for a fast, tasty weeknight fix. Succulent shrimp and crisp-tender broccoli get smothered in a creamy garlic sauce that could pass for something from your favorite bistro. The best part? You’ll be eating in just 15 minutes — no carb overload either.
Back when I first started cutting carbs, I came up with this creamy dish on a whim, wanting something light but still rich. Turns out, it’s a forever favorite around here, even when friends who aren’t keto stop by for dinner. It’s requested all the time.
Mouthwatering Ingredients
- Fresh basil leaves: These add a pop of fragrance right at the end. Stick with leaves that look perky and free of browning.
- Parmesan cheese: Helps thicken the sauce naturally and brings out the savory layer. Go for freshly shredded if you can.
- Arugula: This peppery green brightens both the flavor and the nutrition. Choose lively, uncrushed leaves for best results.
- Ripe tomato: Offers a juicy burst of color, gentle sweetness, and just the right amount of acidity. If it feels heavy for its size, you’ve got a good one.
- Fresh lemon juice: Squeezing your own is always best for that zippy freshness that balances out the creamy sauce.
- Olive oil: Not only does this healthy fat keep things from sticking, it keeps garlic from burning too fast.
- Fresh garlic cloves: You can’t skip on real garlic here. The punchy aroma makes the whole dish while powdered stuff won’t measure up.
- Cream cheese: Skip the thickening flour and use this rich base instead. Stick with full-fat for keto and the silkiest sauce.
- Broccoli florets: Bring fiber plus soak up all that dreamy sauce. Choose vibrant green florets with perky stems.
- Fresh shrimp: The main protein. Try to find wild-caught if you can swing it, as the flavor and texture really pop.
Easy-to-Follow Steps
- Wrap It Up with Fresh Finishes:
- Killing the heat, toss in your arugula and basil. Their flavor will shine just from the leftover warmth. Stir through Parmesan to thicken things a little more, then hit it with black pepper and a handful of olives if you want. Only add salt once you’ve tasted everything.
- Get the Sauce Creamy:
- Now drop in pieces of the cream cheese bit by bit, letting each chunk melt a little before adding more. Keep stirring—eventually it’ll smooth out and coat shrimp plus broccoli all over. You’ll notice the sauce goes from separated to silky once it thickens. Give it about 2-3 minutes on the heat.
- Make Your Aromatic Layer:
- Add diced tomato and minced garlic next. Keep stirring so the garlic doesn’t toast too much. If you’re adding lemon juice (and maybe red pepper flakes), now’s the time. The lemon is perfect for getting all those tasty browned bits off the pan.
- Sauté Shrimp and Broccoli Together:
- Start with a splash of olive oil in your pan at medium-high heat. Add both broccoli and shrimp at once, stirring for 3-4 minutes. The shrimp will just turn pink and the broccoli should turn bright green but still have some bite. This speeds things up so neither gets mushy.
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Fresh garlic is the secret hero in this dish. One night I swapped it out for garlic powder since I was running late, and while it was okay, it just missed that big, bold richness. My husband even picked up on it right away and said we should always keep real garlic handy just for this meal.
Tasty Pairings
This stand-alone dish hits the spot solo, but I’ll often whip up a quick green salad dressed with olive oil and vinegar for extra crunch. If you have non-keto folks joining, some good bread on the side is a hit for soaking up all that creamy goodness. A chilled dry white like Sauvignon Blanc or a zippy Pinot Grigio teams up perfectly to highlight those garlic and shrimp notes.
Leftover Tips
This garlicky shrimp and broccoli shines freshest right off the stove, but leftovers can go in a sealed container in your fridge for up to two days. To reheat, gently warm it in a pan over low and add a splash of chicken broth or water to bring the sauce back to life. Avoid nuking it in the microwave—shrimp turns rubbery and the sauce won’t look right. Freezing’s not the best idea either since the cream and seafood texture just don't hold up after thawing.
Easy Swaps
No shrimp? Use chopped chicken thighs instead—they’ll need a bit more time to cook, but they soak up the sauce. Want fewer carbs? Sub in cauliflower florets for broccoli. If you’re skipping dairy, coconut cream stands in for cream cheese though it gives a gentle tropical bite. For a totally dairy-free experience, use nutritional yeast anywhere you’d normally sprinkle Parmesan for that cheesy feel.
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Whip up this crowd-pleaser and get big flavor on the table in less than 15 minutes. Weeknight wins don't get easier!
Frequently Asked Questions
- → Is it okay to toss in frozen shrimp for this?
Absolutely. Just let them thaw all the way and dry them off before you start cooking, so they get that sear instead of steaming up.
- → How would I change this up to skip dairy?
Easy switch: grab coconut cream or your favorite dairy-free cream cheese for the sauce, and use some nutritional yeast where you'd use Parmesan. Same creamy result!
- → Can you meal prep this shrimp and broccoli combo?
Yep! Tastes awesome for up to three days if you stash it in a sealed container in the fridge. Warm it on the stove or pop it in the microwave on medium so the shrimp don't get rubbery.
- → What’s good to serve on the side?
If you’re eating keto, cauliflower rice is solid, or some roasted veggies. Not doing keto? Try regular rice, quinoa, or even some bread for sopping up that sauce.
- → Can I switch up the broccoli for something else?
Go for it. Try asparagus, zucchini, spinach, or cauliflower. All of these stay keto and work perfectly with the creamy garlic thing going on.
- → Will it come out spicy?
That kick comes from optional crushed pepper. Skip it if you want zero heat, or add more if you like things spicier.