1-First Step: Get everything ready Before you turn on the stove, prep all your ingredients. Rinse the broccoli and cut it into small florets so it cooks at the same pace. Pat the shrimp dry with paper towels, mince the garlic, and measure out the spices, stock, and lemon juice. This recipe moves fast, so having everything within reach will save you from overcooking the shrimp.

2-Second Step: Start the broccoli Place a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon of the butter. Once the butter melts, add the broccoli florets and a small pinch of salt. Stir and cook for about 4 to 5 minutes, until the broccoli starts to turn bright green and becomes tender-crisp. If the skillet looks dry, add a splash of the vegetable stock to help it steam lightly.

3-Third Step: Build the garlic butter base Push the broccoli to the side of the skillet or remove it briefly to a plate if your pan is crowded. Add the remaining 2 tablespoons butter to the skillet. Once melted, stir in the minced garlic, paprika, Italian seasoning, onion powder, and Sriracha. Cook for about 30 to 45 seconds, just until the garlic smells fragrant. Do not let it brown, because burnt garlic can make the dish taste bitter.

4-Fourth Step: Cook the shrimp Add the raw shrimp to the skillet in a single layer. Season with salt and fresh cracked pepper. Cook for about 2 to 3 minutes on the first side, then flip and cook for another 1 to 2 minutes. The shrimp should turn pink, opaque, and slightly curled. If using pre-cooked shrimp, add them near the end and warm them for only 1 to 2 minutes so they stay tender.

5-Fifth Step: Bring the sauce together Pour in the vegetable stock and the lemon juice. Stir well to scrape up any browned bits from the bottom of the skillet. Those bits carry a lot of flavor and help the sauce taste fuller. Let the mixture simmer for 1 to 2 minutes so the liquid reduces slightly and coats the shrimp and broccoli. Taste the sauce and add more salt, pepper, or hot sauce if needed.

6-Final Step: Finish and serve Once everything looks coated and glossy, turn off the heat. Sprinkle with chopped parsley or cilantro for a fresh finish. Serve the dish hot right out of the skillet. It pairs well with rice, quinoa, mashed potatoes, noodles, or cauliflower rice if you want a lower-carb meal.