This steamed shrimp and broccoli recipe makes a light, low-carb one-pot meal that still fills you up. I steam the shrimp over the broccoli with lemon, then serve everything with parsley and melted butter for dipping.
Quick Look: Steamed Shrimp and Broccoli
- What it is: Steamed shrimp and crisp-tender broccoli served with fresh lemon and melted butter for dipping.
- Why make this version? Simple ingredients, one pot, and easy cleanup.
- Key ingredients: Shrimp, broccoli, and lemon.
- Calories per serving: 190 (without optional butter).
- Total time: 15 minutes, plus thawing.
- Pairs well with: Rice, baby gold potatoes, or cocktail sauce.
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Steamed Shrimp and Vegetables
I eat a lot of fresh vegetables, but sometimes I want a little extra protein to round out a meal. This steamed shrimp and broccoli makes a light lunch or dinner with little prep and just one pot to wash.
Shrimp and broccoli may bring Chinese takeout to mind, but this version cooks in a steamer basket without oil or soy sauce. I started making this when I wanted shrimp and broccoli without the takeout sauce.
Steam the broccoli until crisp-tender, add the shrimp, cover the pot again, and cook until the shrimp are opaque. The steaming takes about 5 minutes after the water boils.
You can use other quick-cooking vegetables, too, such as asparagus, cauliflower, or sugar snap peas. Serve with melted butter for dipping, or add rice for a heartier dinner. It's naturally gluten-free and low in carbs.
Ingredients
- Shrimp: Large (21/25) raw shrimp, thawed, peeled, and deveined.
- Broccoli: Fresh broccoli cut into 1-inch pieces for even cooking. Substitute cauliflower, asparagus, or other vegetables, but adjust the steaming time as needed.
- Fresh herbs: Chopped parsley, chives, or dill for garnish.
- Lemon: Squeeze half into the steaming water and cut the rest into wedges for serving.
- Dip: Melted butter or cocktail sauce (optional).
Read Fresh vs. Frozen Shrimp for tips on choosing shrimp for this recipe.
For another easy vegetable side, try my Steamed Broccoli and Carrots Recipe.
How To Steam Shrimp and Broccoli
Step 1: Prepare the shrimp and broccoli. Thaw the shrimp, then peel, devein, rinse, and pat dry. Cut the broccoli into florets and halve the lemon.
Step 2: Set up the steamer and cook the broccoli. Add 1 to 2 inches of water to a saucepan, keeping the water below the steamer basket. Squeeze half the lemon into the water and bring it to a boil. Add the broccoli, cover, and steam for 3 minutes.
Step 3: Add the shrimp. Arrange the shrimp over the broccoli in a single layer. Cover and steam for 2 minutes for large shrimp, until the shrimp are opaque and the broccoli is tender. Timing will vary with shrimp size.
Step 4: Plate and serve. Transfer the shrimp and broccoli to plates. Garnish with parsley and serve with lemon wedges and melted butter for dipping.
For steaming times by shrimp size, see my guide on how to steam shrimp.
Serving Ideas
Serve the steamed shrimp and broccoli with lemon wedges, melted butter, or homemade cocktail sauce.
For a more filling meal, serve over steamed rice or with roasted baby gold potatoes.
How Many Shrimp Per Person?
Plan on about ⅓ pound of raw shrimp per person. With large shrimp (21/25 count), that's 7 to 8 shrimp each.
This recipe uses 1 pound of shrimp and 1 pound of broccoli and makes 3 servings. For two hungry people, split it between two plates. To stretch it to four, serve it with rice or potatoes.
If you're using a different shrimp size, go by weight instead of count. One pound is enough for three servings regardless of size.
Storage and Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently in a covered skillet over low heat or in the microwave.
Avoid overheating, which can make the shrimp tough.
More Light Shrimp Recipes
If you're looking for more light seafood dinners, try one of these easy shrimp recipes next.
For more ideas, browse my low-carb fish recipes and high-protein shrimp recipes.
Steamed Shrimp and Broccoli FAQ
One serving has about 190 calories without the optional melted butter. A tablespoon of butter adds about 100 calories.
Yes. Thaw the shrimp completely before cooking. Peel and devein them if needed, pat dry, then steam for 2 minutes after adding them to the broccoli.
Yes. Steam the broccoli for 3 minutes, then add the shrimp and steam for 2 minutes. If you use cauliflower, asparagus, or zucchini instead, adjust the vegetable steaming time before adding the shrimp.
Yes. Steam it until almost tender, then add the shrimp and steam for about 2 minutes, until opaque. Frozen broccoli takes longer than fresh, so don't add the shrimp at the same time.
If you tried this Shrimp and Broccoli recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it turned out in the comments. I love hearing from you!
Steamed Shrimp and Broccoli
Equipment
- Medium saucepan with lid
- Steamer basket
- Paring knife
- Cutting board
Ingredients
- 1 pound large (21/25) raw shrimp, thawed, peeled, and deveined
- 1 pound broccoli florets, cut into 1-inch pieces
- 1 lemon, divided
- fresh parsley for garnish
- melted butter, optional, for serving
Instructions
- Add 1-2 inches of water to a medium saucepan. Insert a steamer basket, making sure the water stays below the basket.
- Cut the lemon in half. Squeeze one half into the water. Cut the remaining half into wedges for serving.
- Bring the water to a boil. Place the broccoli in the basket, cover, and steam over medium heat for 3 minutes.
- Arrange the shrimp over the broccoli in a single layer. Cover and steam for 2 minutes for large shrimp, until the shrimp are opaque throughout. Cooking time may vary slightly with shrimp size.
- Transfer the shrimp and broccoli to plates. Garnish with parsley and serve with lemon wedges and optional melted butter.
Notes
- Frozen shrimp: Thaw before starting. Thawing time is additional to the recipe's prep time.
- Servings: Makes 3 servings, 2 generous portions, or 4 smaller portions with rice or potatoes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently in a covered skillet over low heat or in the microwave in short bursts, until the leftovers reach 165°F. Heat just until hot so the shrimp don't overcook.
Gregg says
This worked exactly as written, thanks!
Andrew says
This worked exactly as written, thanks!
Joey G says
My family loved this!