One Pan Dinner for Two — Shrimp & Broccoli
This simple one-pan dinner brings garlic-and-herb shrimp together with tender broccoli for a quick, low-sodium supper. Ready in about 20 minutes, it’s gentle on digestion and easy to chew while keeping cleanup minimal.
Cooking small portions means less waste and a hot, fresh meal in minutes. This recipe is built for one skillet and scales nicely from a single plate to two without fuss.
The steps are short and forgiving: you’ll steam the broccoli a bit in the same pan, then finish the shrimp in a light garlic-herb sauce. It’s a good fit when you want a quick, nourishing dinner with gentle textures.
Ingredients You’ll Need
- 8–10 oz (about 12 medium) raw shrimp, peeled and deveined
- 2 cups broccoli florets, trimmed small for easier chewing
- 1 tablespoon olive oil
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- 2 tablespoons low-sodium vegetable or chicken broth or water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dried thyme or oregano (optional)
- Freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
You can serve this one-pan shrimp and broccoli with soft rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Pat shrimp dry and season lightly with a little black pepper. Skip added salt or use very little if you need to limit sodium.
- Heat a medium nonstick skillet over medium heat and add the olive oil.
- Add minced garlic and cook 20–30 seconds until fragrant, watching closely so it doesn’t brown.
- Add broccoli florets and 2 tablespoons broth or water, cover, and steam 3–5 minutes until broccoli is tender to your liking.
- Stir to expose broccoli, then add shrimp in a single layer and cook 1.5–2 minutes per side until shrimp turn opaque and curl slightly.
- Remove from heat and stir in lemon juice, parsley, thyme, and a pinch of red pepper flakes if using. Adjust pepper and spoon off excess oil if desired.
- Serve warm. For a softer texture, chop the broccoli small or serve the mixture over mashed potatoes or soft rice.
Tips and Easy Variations
Texture & Chewing
- Cut broccoli into very small florets to make chewing easier.
- Steam the broccoli a few minutes longer with a splash of broth until very tender.
- Serve over mashed potatoes or soft rice for an easier mouthfeel.
Low-Sodium & Gentle Digestion
- Use low-sodium broth and lemon to add flavor without salt.
- Use less oil and a splash of broth for a lighter dish that’s easier on the stomach.
- Taste before adding salt and skip it if your doctor advised sodium restriction.
Variations & Add-ins
- Swap shrimp for firm white fish like cod or tilapia, cut into chunks and cook until just opaque.
- Finish with a spoonful of plain yogurt or soft ricotta for creaminess and gentler texture.
- Add herbs or a pinch of red pepper flakes for extra flavor as tolerated.
Quick tips
- Pat shrimp dry to avoid excess liquid and to get a quick sear.
- Cover the pan when steaming broccoli to soften it quickly and evenly.
- Finish with lemon and parsley for a bright, low-sodium lift.
Storage and Leftovers
Fridge
Cool quickly and refrigerate in an airtight container. Eat within 1–2 days for best texture and safety.
Freezer
Cooked shrimp can become rubbery after freezing, so it’s best not to freeze the cooked dish. Do not refreeze cooked shrimp once thawed.
Reheating
Reheat gently in a skillet over low heat with a splash of water or broth to avoid drying the shrimp and broccoli.
Conclusion
Give this One Pan Dinner for Two a try when you want a fast, low-sodium meal with easy cleanup and soft, adaptable textures. It’s a small-batch supper that feels fresh and light without much fuss.
The recipe is forgiving and quick to make, with easy swaps for texture or dietary needs so you can tailor it to what works best for you.
FAQ
Can I use frozen shrimp?▶
Yes. Thaw overnight in the fridge or run under cold water in a sealed bag, then pat dry before cooking to avoid extra liquid.
How do I make the broccoli very soft?▶
Add a splash more broth, cover the pan, and steam a few extra minutes. You can also chop the florets finer before cooking.
Can I make this dairy-free?▶
Yes — the basic recipe is dairy-free. If you want creaminess, use plain plant yogurt or a small spoon of soft ricotta only if tolerated.
Is this suitable for low-salt diets?▶
Yes. Use low-sodium broth, rely on lemon and herbs for flavor, and skip added salt if your doctor advised limiting sodium.
Can I freeze leftovers?▶
Cooked shrimp can become rubbery after freezing, so it’s best to eat leftovers within 1–2 days and avoid freezing the cooked dish.
