Shrimp and Broccoli Skillet

This is a fast, light dinner built around shrimp, so you get a big hit of protein without a heavy plate. Shrimp cooks in minutes in a hot pan with garlic and olive oil, then frozen broccoli florets go in to steam and soften while picking up all that flavor. A squeeze of lemon and a crack of black pepper at the end keeps it bright instead of rich, so it's easy to finish and easy on the stomach.

Ingredients

• 12 ozShrimp, peeled and deveined, raw
• 3 cupsFrozen broccoli florets, no need to thaw
• 2 tbspolive oil
• 3 clovesgarlic, sliced or minced
• 1lemon, juiced
• 0.5 tspsalt
• 0.5 tspblack pepper

Method

1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. 0:30
2. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and just cooked through. Move to a plate. 4:00
3. Add the frozen broccoli to the same skillet and cook, stirring occasionally, for 5 minutes until bright green and tender. 5:00
4. Return the shrimp to the skillet and toss everything together for a minute to warm through. 1:00
5. Squeeze the lemon juice over the top and season with salt and black pepper. Serve right away.