Sautéed Shrimp with Garlic Lemon Broccoli and Almond Crumble

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick sautéed shrimp served with bright garlic lemon broccoli and topped with a crunchy almond crumble for texture and flavor in a Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 310 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 tsp sea salt
1/2 tsp black pepper
2 tbsp avocado oil
4 cups broccoli florets
4 cloves, thinly sliced garlic cloves
1 tsp lemon zest
2 tbsp lemon juice
1/3 cup, chopped raw almonds
1 tbsp extra virgin olive oil

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Instructions

Step 1: Heat 1 tbsp extra virgin olive oil in a dry skillet over medium heat. Add 1/3 cup chopped raw almonds and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove almonds and set aside.
Step 2: In the same skillet, heat 2 tbsp avocado oil over medium-high heat. Add 4 cups broccoli florets and 4 thinly sliced garlic cloves. Sauté for 5-6 minutes until broccoli is tender-crisp and garlic is golden.
Step 3: Stir in 1 tsp lemon zest and 2 tbsp lemon juice into the broccoli, then transfer broccoli to a plate.
Step 4: Add shrimp seasoned with 1 tsp sea salt and 1/2 tsp black pepper to the skillet. Sauté shrimp for 2-3 minutes per side until pink and cooked through.
Step 5: Plate shrimp atop the garlic lemon broccoli and sprinkle with the toasted almond crumble. Serve immediately.