One Pan Dinner for Two: Shrimp & Broccoli
This quick one-pan shrimp and broccoli dinner is gentle on the stomach, easy to make for one or two, and cooks fast with minimal cleanup.
Cooking for one or two should be fast and forgiving. This one-pan meal gives you bold flavor with small portions and easy steps.
It’s easy to adapt textures and salt for digestion, and you’ll only need a single skillet plus a spoon. Dinner ready in about 15 minutes.
Ingredients You’ll Need
- 8–10 oz (225–285 g) peeled, deveined shrimp (tails on or off)
- 2 cups small broccoli florets (trimmed and cut small for softer texture)
- 1 tablespoon olive oil or avocado oil
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 3 tablespoons low-sodium vegetable or chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano or 1 teaspoon fresh chopped parsley
- Freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
- Optional: 1 teaspoon butter or soft cheese for a creamier finish
You can serve this with a small side of rice, mashed potato, or soft bread if you like.
Step-by-Step Recipe
- Pat shrimp dry and season lightly with black pepper and a tiny pinch of salt if you use salt. If your doctor advised limiting salt, skip added salt.
- Heat a medium skillet over medium heat. Add oil and swirl to coat.
- Add broccoli florets and sauté about 2 minutes, then pour in the low-sodium broth and cover the pan.
- Let the broccoli steam 4–6 minutes until fork-tender. For very soft broccoli, steam 1–2 minutes longer.
- Uncover and move broccoli to one side of the pan. Add shrimp in a single layer on the clear side and cook 1–1½ minutes per side until opaque and pink.
- Push shrimp and broccoli together, add garlic, lemon juice, and oregano, and stir gently for 30 seconds to blend flavors. Add butter or soft cheese now if using and let it melt into a light sauce.
- Taste and adjust pepper, then serve warm topped with extra herbs or lemon zest if desired.
Tips and Easy Variations
Texture & digestion
- Cut broccoli smaller and steam longer for an easier chew.
- Chop shrimp into bite-sized pieces after cooking if preferred.
- Use extra broth instead of oil to reduce fat for lighter digestion.
Swap-ins
- Replace shrimp with firm tofu pieces for a vegetarian option.
- Use small chunks of white fish; adjust cook time so it stays tender.
- Adjust seasonings when swapping proteins to match flavor.
Creamy finishes & serving
- Stir in 1–2 tablespoons plain yogurt or soft cheese off the heat for silkiness.
- Serve over soft rice, mashed potato, or bread for a fuller meal.
- Add a pinch of red pepper flakes or a small pat of butter for extra flavor if desired.
Low-sodium & gentle eating
- Use low-sodium broth and skip added salt if needed.
- Steam broccoli longer and cut it small for a softer bite.
- Rely on lemon, herbs, and pepper to boost flavor without extra salt.
Storage and Leftovers
Fridge
Cool leftovers quickly and store in a covered container in the refrigerator. Use within 1–2 days for best quality.
Freezer
Freezing cooked shrimp and broccoli changes texture; if you must freeze, place in an airtight container and use within 1 month, though fresh reheated is best.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth, or microwave covered in short bursts until warm to avoid overcooking shrimp.
Conclusion
Give this One Pan Dinner for Two a try when you want a fast, gentle, small-portion meal. It’s simple, low-effort, and easy to adapt for softer textures or lower sodium.
You’ll have a warm, satisfying dinner with almost no cleanup — tweak steaming time, herbs, and a small finishing touch to suit your taste and digestion needs.
FAQ
Can I use frozen shrimp?▶
Yes. Thaw frozen shrimp in the fridge or under cold running water, then pat dry before cooking to get a good sear and even cooking.
How do I make the broccoli very soft?▶
Cut florets small and steam covered for an extra 2–4 minutes until fork-tender. Removing tough stems and cutting into smaller pieces helps too.
