Start by prepping your ingredients. This means peeling and deveining your shrimp and chopping your shallots and garlic. Having everything measured and ready to go makes the cooking breeze.

In a large skillet over medium heat, pour in 2 tablespoons of extra virgin olive oil. Once heated, add the shallots and garlic. Sauté until they're fragrant, about 2-3 minutes. You want them lightly golden—not burned.

Next, add your shrimp to the skillet. Season generously with sea salt and freshly cracked black pepper. Cook for about 3-4 minutes until they turn pink and opaque. Do not overcrowd the pan. If needed, cook in batches to ensure even cooking.

Once your shrimp are ready, push them to one side of the pan and add the broccoli florets to the other side. Add a splash of water—about ¼ cup—and cover the skillet with a lid. This allows the broccoli to steam quickly. Cook for about 2–3 minutes until they're tender-crisp.

Now, remove the lid and combine the shrimp and broccoli. Add lemon zest and chopped parsley. Stir everything together, allowing the flavors to meld for another minute. Taste and adjust seasoning if necessary.

Your shrimp and broccoli dish is now ready! Serve it hot over brown rice or alongside garlic bread. Don’t forget to squeeze a little extra lemon juice on top for added brightness.