1-First Step: Prep everything before the heat goes on

Start by rinsing the broccoli and cutting it into even florets so it cooks at the same pace. Peel and devein the shrimp if needed, then pat them dry with paper towels. Mince the garlic, measure the paprika, Italian seasoning, onion powder, stock, and Sriracha, and keep the lemon and herbs nearby.

Having everything ready matters because shrimp cooks fast. Once it hits the skillet, you will move quickly from one step to the next. This is the best way to keep the shrimp tender and avoid overcooking.

2-Second Step: Sauté the broccoli first

Heat a large non-stick skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and starts to foam, add the broccoli florets and season them with salt and fresh cracked pepper. Cook for about 4 to 6 minutes, stirring now and then, until the broccoli is crisp-tender.

You want the broccoli to soften a little but still keep some bite. If your florets are large, they may need an extra minute. For a quicker version, you can blanch the broccoli in boiling water for 2 minutes, then place it in ice water before cooking.

3-Third Step: Remove the broccoli and cook the shrimp

Transfer the broccoli to a plate and keep it close by. Add the remaining 2 tablespoons olive oil to the same pan, then add the shrimp in a single layer. Season with salt and pepper, and sauté for 1 to 2 minutes on one side.

At this point, the shrimp should start turning pink at the edges. Do not crowd the pan too much. If your skillet is small, cook in two batches so the shrimp browns lightly instead of steaming.

4-Fourth Step: Add the garlic and seasonings

Sprinkle in the minced garlic, paprika, Italian seasoning, and onion powder. Stir everything well, then flip the shrimp so the seasonings coat both sides. Cook for about 1 minute more.

This is where the garlic shrimp flavor really builds. Keep the heat at medium so the garlic does not burn. If it starts to brown too fast, lower the heat a little right away.

5-Fifth Step: Make the sauce

Pour in the 1/4 cup vegetable stock and 1 tablespoon Sriracha or hot sauce. Let the sauce bubble for about 1 minute so it reduces slightly and picks up the flavor from the pan.

The stock helps loosen the browned bits at the bottom of the skillet, which adds extra flavor. The hot sauce brings a mild kick, but you can use less if you want a gentler version. If you like more heat, add a few red pepper flakes too.

6-Final Step: Bring it all together and serve

Push the shrimp to one side of the pan and return the broccoli to the skillet. Stir gently to coat everything in the sauce. Then squeeze the juice of 1/2 lemon over the top if you want a bright, fresh finish.

Let the whole dish reheat for 1 to 2 minutes, just until everything is hot. Finish with fresh chopped parsley or cilantro, and if you like, add lemon slices or a pinch of crushed red chili pepper on top. Serve right away while the broccoli is still crisp and the shrimp is tender.