Delicious and Easy Low Carb Shrimp and Broccoli Recipe

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Pat the shrimp dry with paper towels and season with salt and pepper. Cut the broccoli into bite-sized florets.
In a large skillet, heat the olive oil or butter over medium-high heat.
Add the shrimp to the pan and cook for 2-3 minutes per side until they’re pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the broccoli florets and cook for 3-4 minutes until they’re tender-crisp.
Add the minced garlic to the broccoli and cook for 30 seconds until fragrant. Pour in the soy sauce and sesame oil, stirring to combine.
Return the cooked shrimp to the pan and toss everything together. Sprinkle with red pepper flakes if desired.
Serve the Low Carb Shrimp and Broccoli immediately while it’s hot and bubbly.

To ensure your Low Carb Shrimp and Broccoli turns out perfectly every time, keep these tips in mind:

– Avoid overcooking the shrimp, as they can become rubbery and tough.

– Fresh broccoli florets will give you the best texture and flavor.

– Feel free to experiment with different herbs and spices to customize the flavor profile.

– This low carb dish is perfect for meal prep. Cook the shrimp and broccoli in advance.

– Store any leftover Low Carb Shrimp and Broccoli in an airtight container in the refrigerator for up to 3 days.