Freezer Friendly Garlic Butter Shrimp and Broccoli

Freezer Friendly Garlic Butter Shrimp and Broccoli

Garlicky shrimp and crisp-tender broccoli freeze into a quick weeknight stash.

Total 30 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

This dish packs raw shrimp, broccoli florets, and a garlic butter base into freezer bags for a dump-and-cook dinner later. A quick skillet sear finishes the shrimp tender and the broccoli bright, all coated in a rich garlic butter sauce. It's suited to meal prep sessions and busy weeknights when a fast, low-fuss dinner is needed.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups broccoli florets
  • 6 tablespoons unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley

Method

  1. In a small bowl, mash together the softened butter, minced garlic, red pepper flakes, salt, and black pepper until evenly combined.

  2. Divide the shrimp, broccoli florets, and garlic butter mixture evenly between two gallon-sized freezer bags.

  3. Seal the bags, pressing out excess air, and massage gently to distribute the butter over the shrimp and broccoli. Lay flat and freeze for up to 3 months.

  4. When ready to cook, thaw the bag overnight in the refrigerator.

  5. Heat a 9-inch skillet over medium-high heat. Add the shrimp, broccoli, and garlic butter mixture to the skillet.

  6. Cook, stirring occasionally, until the butter melts, the shrimp turn pink and opaque, and the broccoli is crisp-tender, about 7 to 9 minutes.

  7. Remove from heat and stir in the lemon juice and lemon zest.

  8. Sprinkle with chopped parsley and serve immediately.

Rate this recipe

★ 4.8 (1)

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    Freezer Friendly Garlic Butter Shrimp and Broccoli

    This dish packs raw shrimp, broccoli florets, and a garlic butter base into freezer bags for a dump-and-cook dinner later. A quick skillet sear finishes the shrimp tender and the broccoli bright, all coated in a rich garlic butter sauce. It's suited to meal prep sessions and busy weeknights when a fast, low-fuss dinner is needed.

    30 min 4 servings 320 cal

    Ingredients

    • 1 1/2 pounds large shrimp, peeled and deveined
    • 4 cups broccoli florets
    • 6 tablespoons unsalted butter, softened
    • 6 cloves garlic, minced
    • 1 teaspoon red pepper flakes
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 2 tablespoons chopped fresh parsley

    Method

    1. 1

      In a small bowl, mash together the softened butter, minced garlic, red pepper flakes, salt, and black pepper until evenly combined.

    2. 2

      Divide the shrimp, broccoli florets, and garlic butter mixture evenly between two gallon-sized freezer bags.

    3. 3

      Seal the bags, pressing out excess air, and massage gently to distribute the butter over the shrimp and broccoli. Lay flat and freeze for up to 3 months.

    4. 4

      When ready to cook, thaw the bag overnight in the refrigerator.

    5. 5

      Heat a 9-inch skillet over medium-high heat. Add the shrimp, broccoli, and garlic butter mixture to the skillet.

    6. 6

      Cook, stirring occasionally, until the butter melts, the shrimp turn pink and opaque, and the broccoli is crisp-tender, about 7 to 9 minutes.

    7. 7

      Remove from heat and stir in the lemon juice and lemon zest.

    8. 8

      Sprinkle with chopped parsley and serve immediately.