2tablespoonsfresh Meyer lemon juiceor use regular lemon, or a combo or lemon and orange juices
Red pepper flakesto finish (optional)
Instructions
In a medium skillet with a lid, heat 1 tablespoon of the olive oil over medium high heat, then add 1 teaspoon of the the garlic and swish it around for about 30 seconds until you can smell it. Add the shrimp, season with salt and pepper, and saute just until the shrimp are pink and cooked through, about 4 minutes. Transfer to a serving bowl.
Return the pan to the heat, add the remaining tablespoon olive oil and the remaining teaspoon garlic and swish it around for another 30 seconds. Add the broccoli and stir to coat with the oil. Add 1/4 cup of water, cover the pan, and steam until the water is evaporated and the broccoli is tender. Sprinkle the broccoli with the lemon juice, transfer it to the bowl with shrimp and toss to combine. Sprinkle with the red pepper flakes if desired. Serve hot.
Video
Notes
If you can get fresh shrimp, good for you, and use them fast, but do know that most shrimp we all buy at the fish counter was actually frozen and defrosted, so it’s exactly the same as the shrimp you can buy in bags in the freezer section of the market. Frozen shrimp are usually of excellent quality, they thaw quickly, and I keep a bag or two in the freezer at all times for quick dinners. A better last minute dinner shortcut I don’t know of.There are all kind of sizes and versions of frozen shrimp available. Make sure to buy raw shrimp for this recipe, not cooked. And you can either buy peeled shrimp, or peel them yourself when they’ve thawed.