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An overhead photo of the cooked shrimp and broccoli skillet. Next to this is a cloth napkin, a bowl of couscous, and a bowl of ladolemono sauce.
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Shrimp and Broccoli Skillet with Ladolemono Sauce

This easy shrimp and broccoli recipe with citrusy Greek Ladolemono sauce is a delicious, nutritious, and well-balanced weeknight meal. Have everything prepped and ready to go because it comes together quickly!
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course: Dinner, Entree, Fish, Seafood
Cuisine: Greek/Mediterranean
Servings: 4 people
Author: Marilena Leavitt

Ingredients

  • 1 batch Ladolemono Sauce
  • 5 tablespoons extra virgin olive oil, divided
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • Sea salt
  • Freshly ground black pepper
  • 1/4 teaspoon Aleppo pepper or crushed red pepper flakes (optional)
  • 1 1/4 pounds extra large (21 to 25 per pound) peeled and deveined shrimp, thawed, rinsed, and patted dry
  • 3 packed cups broccoli florets
  • 1/4 cup water

Instructions

  • Make the Ladolemono Sauce
  • Marinate the shrimp. In a medium bowl, whisk together 3 tablespoons olive oil, shallot, garlic, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and Aleppo pepper or red pepper flakes, if using. Add the shrimp to the bowl and toss well to coat. Cover the bowl and set aside to marinate at room temperature for 20 to 30 minutes.
  • Cook the broccoli. Meanwhile, in a large skillet set over medium high heat, add the broccoli and about. Cook for 5 minutes, turning the broccoli frequently. It’s ready when it’s fork tender, but still crisp and bright green. Transfer the broccoli to the plate, and empty the skillet.
  • Cook the shrimp. Return the skillet to the stove and set over medium high heat. Add the remaining 2 tablespoons of olive oil. Once the oil begins to shimmer, add the shrimp to the skillet along with all of the marinade. Cook for about 2 minutes on each side, turning the shrimp over halfway through, and shaking the pan every now and then to make sure that the shallots and the garlic cook evenly and do not burn. The shrimp are ready when they turn pink and start to curl.
  • Bring everything together. Return the broccoli to the skillet, season with salt and pepper and toss gently to coat. Cook everything together for another minute or so, just to warm the broccoli. Remove the skillet from the heat.
  • Sauce and serve. Whisk the ladolemono sauce to recombine and pour some over the shrimp and broccoli. Toss gently, taste and adjust the seasoning.  Serve immediately with the remaining ladolemono sauce on the side.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
  • How to prep the shrimp: After defrosting, peeling and deveining the shrimp, transfer them to a large tray lined with paper towels. Place another paper towel on top and pat the shrimp dry.  This step is important to ensure that the shrimp will get a nice color as it cooks.
  • As the Ladolemono sauce sits, the lemon juice and olive oil will separate. Whisk it well just before using.
  • The Nutrition Information for this recipe does not include the Ladolemono Sauce.

Nutrition

Calories: 283.6kcal | Carbohydrates: 1.9g | Protein: 28.8g | Fat: 18.3g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12.9g | Trans Fat: 0.01g | Cholesterol: 228.2mg | Sodium: 173.2mg | Potassium: 409.1mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 42.2IU | Vitamin C: 1.9mg | Calcium: 98.5mg | Iron: 1mg

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