Steamed Shrimp and Broccoli
Steamed shrimp and broccoli is a quick, low-calorie one-pot meal with fresh lemon. Serve it with melted butter for dipping, or add rice for a heartier dinner. It’s naturally gluten-free and low in carbs.
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.
Nutrition
Calories: 190.4kcalCarbohydrates: 13.4gProtein: 35.1gTotal Fat: 1.4gSaturated Fat: 0.3gCholesterol: 243.4mgSodium: 230.5mgPotassium: 926.6mgFiber: 4.9gSugar: 3.5g
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