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Easy Shrimp, Broccoli and Potato Skillet Dinner
The moment those shrimp hit the hot butter, garlic and paprika, your whole kitchen smells like a little seaside bistro. You hear the sizzle before you see the pink curl, and that's your cue to pay attention.
This white bowl of shrimp, broccoli and potatoes is the weeknight dinner I make when I want something cozy but not heavy. Crispy-edged potatoes, bright green broccoli, and plump shrimp all come together in one skillet with a lemony butter sauce.
You don't need fancy equipment, just a wide pan and a good appetite. Everything roasts and sears in stages so nothing turns to mush, and the bowl lands on the table golden, glossy, and begging for crusty bread. Taste as you go, then taste again.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lb (680g) baby Yukon Gold potatoes, halved
Baby Yukons stay creamy inside and crisp at the edges; if you can't find them, use small red potatoes quartered and add 3 extra minutes of roasting.
3 tbsp (45ml) olive oil, divided
Regular olive oil handles the high heat better than extra virgin; avocado oil works as a straight swap if you want a neutral flavor.
1 1/4 tsp kosher salt, divided
Kosher salt seasons evenly; if using fine table salt, cut the total to 3/4 tsp so the dish doesn't turn salty.
1/2 tsp smoked paprika
Smoked paprika gives the shrimp a warm, almost grilled depth; sweet paprika is a fine substitute but you'll lose that smoky note.
1 lb (450g) large shrimp, peeled and deveined, tails on or off
Buy frozen raw shrimp and thaw overnight in the fridge; pat them very dry so they sear instead of steam.
4 cups (about 300g) broccoli florets, cut into bite-size pieces
Cut florets to a similar size so they cook evenly; frozen florets work too, but roast them 4 minutes longer and don't thaw first.
4 garlic cloves, minced
Fresh garlic is best here; if you only have jarred, use 1 1/2 tsp and add it a few seconds later so it doesn't burn.
3 tbsp (42g) unsalted butter
Unsalted butter lets you control the salt; for a dairy-free version, use 2 tbsp olive oil plus a pinch of salt instead.
1 tbsp fresh lemon juice, plus lemon wedges for serving
Fresh lemon juice brightens the butter sauce; bottled lemon juice is acceptable but tastes flatter, so add a little zest if you have it.
2 tbsp chopped fresh parsley
Parsley adds a fresh finish; chopped chives or dill are lovely swaps if parsley isn't in the fridge.
Tips & Tricks
Dry the shrimp well
Moisture is the enemy of a golden sear, so pat the shrimp thoroughly with paper towels before seasoning.
Don't crowd the pan
Give the potatoes room to breathe in a single layer, or they'll steam and turn pale instead of crisp.
Add broccoli at the right moment
Broccoli goes in after the potatoes have a head start so it stays bright green and tender-crisp.
Pull shrimp early
Shrimp keep cooking after they leave the heat, so take them out when just pink and opaque to avoid rubbery bites.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and pan
Preheat the oven to 425°F (220°C) and place a 12-inch oven-safe skillet on the stovetop over medium-high heat. Add 2 tbsp olive oil and let it shimmer for about 30 seconds.
2. Roast the potatoes
Toss the halved potatoes with 1/2 tsp salt and arrange them cut-side down in the skillet. Roast at 425°F (220°C) for 18 minutes, until the cut sides are golden brown and a knife slides in with a little resistance.
3. Add the broccoli
Remove the skillet from the oven, scatter the broccoli around the potatoes, drizzle with the remaining 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Return to the oven for 10 minutes at 425°F (220°C), until the florets are bright green and the stems are tender-crisp.
4. Season the shrimp
While the vegetables roast, pat the shrimp dry and toss them in a bowl with the smoked paprika and remaining 1/2 tsp salt. Let them sit at room temperature for 10 minutes so they cook evenly.
5. Sear the shrimp
Push the vegetables to the edges of the skillet and add the shrimp in a single layer over medium-high heat. Cook for 2 minutes per side, until the shrimp curl into a loose C and turn opaque pink with golden edges.
6. Build the butter sauce
Lower the heat to medium, add the garlic and butter, and stir for 45 seconds, until the garlic smells nutty and the butter bubbles at the edges. Do not let the garlic brown.
7. Finish with lemon
Turn off the heat and stir in the lemon juice and parsley, scraping up the browned bits so the sauce turns glossy. Taste and add a pinch of salt if needed.
8. Serve hot
Spoon everything into a warm white bowl, pour over the pan sauce and serve with lemon wedges. Taste as you go, then taste again.
Delicious Variations
Cajun Kick
Swap the smoked paprika for 1 tsp Cajun seasoning and add a pinch of cayenne for a spicy, Southern-style bowl.
Lemon-Herb Butter
Stir in 1 tsp lemon zest and 1/2 tsp dried oregano with the butter for a brighter, herbier sauce.
Sausage and Shrimp
Add 4 oz sliced smoked sausage with the broccoli for a heartier surf-and-turf version.
How to Store One-Pan Shrimp, Broccoli and Potato Skillet
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days; keep the shrimp separate if possible so it doesn't toughen.
Freezer
Freezing is not recommended because the potatoes turn grainy and the shrimp get rubbery; if needed, freeze only the vegetables for up to 2 months.
Reheating
Reheat in a skillet over medium heat with a splash of water for 4 to 5 minutes, or in the microwave covered for 90 seconds, until steaming hot.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
Yes, frozen raw shrimp work perfectly as long as you thaw them overnight in the fridge and pat them very dry. Skip pre-cooked shrimp, which turn rubbery when seared.
Q: How do I keep the potatoes from getting soggy?
Dry the potatoes well after halving and roast them cut-side down in a single layer with enough oil to coat. Crowding the pan traps steam, which is the main cause of soggy potatoes.
Q: Can I make this shrimp, broccoli and potato skillet ahead of time?
You can roast the potatoes and broccoli up to 1 day ahead and refrigerate them, then sear the shrimp fresh when you're ready to eat. Reheat the vegetables in the skillet before adding the shrimp.
Q: What can I use instead of butter?
Olive oil works as a dairy-free swap, though the sauce will be less rich. Use 2 tbsp olive oil plus a pinch of salt and finish with the lemon juice off the heat.
Q: Is this dish gluten-free?
Yes, this recipe is naturally gluten-free since it uses no flour, breadcrumbs or soy sauce. Just check that your smoked paprika and seasonings are certified gluten-free if you're highly sensitive.
Grab your widest skillet and a big white bowl, and let the sizzle do the talking tonight. If you make it, snap a photo and tell me how your family reacted. Taste as you go, then taste again.
One-Pan Shrimp, Broccoli and Potato Skillet
This easy shrimp, broccoli and potato skillet turns pantry staples into a buttery, garlicky one-pan dinner ready in about 50 minutes.
🧂 Ingredients
- 1 1/2 lb (680g) baby Yukon Gold potatoes, halved
- 3 tbsp (45ml) olive oil, divided
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp smoked paprika
- 1 lb (450g) large shrimp, peeled and deveined, tails on or off
- 4 cups (about 300g) broccoli florets, cut into bite-size pieces
- 4 garlic cloves, minced
- 3 tbsp (42g) unsalted butter
- 1 tbsp fresh lemon juice, plus lemon wedges for serving
- 2 tbsp chopped fresh parsley
📋 Instructions
- 1Heat the oven and pan — Preheat the oven to 425°F (220°C) and place a 12-inch oven-safe skillet on the stovetop over medium-high heat. Add 2 tbsp olive oil and let it shimmer for about 30 seconds.
- 2Roast the potatoes — Toss the halved potatoes with 1/2 tsp salt and arrange them cut-side down in the skillet. Roast at 425°F (220°C) for 18 minutes, until the cut sides are golden brown and a knife slides in with a little resistance.
- 3Add the broccoli — Remove the skillet from the oven, scatter the broccoli around the potatoes, drizzle with the remaining 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Return to the oven for 10 minutes at 425°F (220°C), until the florets are bright green and the stems are tender-crisp.
- 4Season the shrimp — While the vegetables roast, pat the shrimp dry and toss them in a bowl with the smoked paprika and remaining 1/2 tsp salt. Let them sit at room temperature for 10 minutes so they cook evenly.
- 5Sear the shrimp — Push the vegetables to the edges of the skillet and add the shrimp in a single layer over medium-high heat. Cook for 2 minutes per side, until the shrimp curl into a loose C and turn opaque pink with golden edges.
- 6Build the butter sauce — Lower the heat to medium, add the garlic and butter, and stir for 45 seconds, until the garlic smells nutty and the butter bubbles at the edges. Do not let the garlic brown.
- 7Finish with lemon — Turn off the heat and stir in the lemon juice and parsley, scraping up the browned bits so the sauce turns glossy. Taste and add a pinch of salt if needed.
- 8Serve hot — Spoon everything into a warm white bowl, pour over the pan sauce and serve with lemon wedges. Taste as you go, then taste again.
Priya writes about South Indian home cooking and the improvisation that happens in real kitchens, from quick weekday tiffins to slow weekend spreads. She is interested in how a single tempering of spices changes a dish and in adapting familiar recipes to what a cook has on hand. Her angle is playful, sensory recipe writing that treats cooking as something to tinker with.