Sizzling Surf and Turf Broccoli Skillet: Quick 25-Minute Protein-Packed Dinner

Introduction

Transform your weeknight dinner routine with this restaurant-worthy surf and turf skillet that combines succulent jumbo shrimp, savory smoked sausage, and vibrant broccoli florets in a glossy, flavor-packed sauce. Perfect for low-carb, high-protein diets, this one-pan wonder delivers maximum flavor with minimal effort. The beautiful contrast of the pink shrimp, caramelized sausage, and bright green broccoli creates a feast for the eyes as well as the palate.

Quick Info

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Calories: 410 per serving
• Fat Content: 22g per serving
• Difficulty: Easy

Ingredients

For the Protein

• 1 lb (450g) jumbo shrimp, peeled and deveined, tails optional
• 12 oz (340g) smoked sausage (andouille, kielbasa, or chorizo), sliced into ½-inch medallions
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter

For the Vegetables

• 1 large head broccoli (about 1 lb/450g), cut into florets
• 1 medium red bell pepper, sliced (optional)
• 3 cloves garlic, minced
• 1 medium shallot, finely diced

For the Sauce

• ¼ cup low-sodium chicken broth
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon fresh lemon juice

Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon black pepper
• ¾ teaspoon kosher salt, divided
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions

Preparation

1. Pat the shrimp dry with paper towels and place in a medium bowl.
2. In a small bowl, mix together ½ teaspoon salt, ½ teaspoon black pepper, smoked paprika, and garlic powder.
3. Sprinkle half of this seasoning mixture over the shrimp and toss to coat evenly.
4. In another small bowl, whisk together all sauce ingredients until well combined. Set aside.

Cooking the Proteins

1. Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil.
2. When the oil is shimmering, add the sliced sausage in a single layer and cook undisturbed for 2-3 minutes until browned. Flip and cook for another 2 minutes until caramelized on both sides. Transfer to a plate.
3. In the same skillet, add the remaining tablespoon of olive oil. When hot, add the seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding).
4. Cook shrimp for 2 minutes per side until pink and opaque. Be careful not to overcook. Remove to the plate with the sausage.

Cooking the Vegetables

1. Reduce heat to medium and add the butter to the skillet. Once melted, add shallots and cook for 1 minute until softened.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Add broccoli florets and bell pepper (if using) to the skillet along with the remaining seasoning mix and ¼ teaspoon salt. Stir to coat with the pan juices.
4. Pour in 2 tablespoons of water, cover immediately with a lid, and steam for 3-4 minutes until broccoli is bright green and crisp-tender.

Bringing It All Together

1. Uncover the skillet and return heat to medium-high. Pour in the prepared sauce mixture.
2. Bring to a simmer for 1-2 minutes until slightly reduced and glossy.
3. Return the sausage and shrimp to the skillet, along with any accumulated juices. Gently toss everything together to coat with the sauce and heat through for 1-2 minutes.
4. Taste and adjust seasoning if needed.
5. Remove from heat and sprinkle with fresh parsley.

Serving

Serve immediately in shallow bowls or plates, with lemon wedges on the side for squeezing over the top. This dish is delicious on its own or can be served over rice, quinoa, or with crusty bread to soak up the flavorful sauce.

Chef’s Notes

• Protein Variations: This versatile recipe works beautifully with chicken thighs, scallops, or firm white fish as alternatives.
• Vegetable Options: Feel free to swap broccoli for asparagus, green beans, or Brussels sprouts depending on the season.
• Spice Level: Adjust the red pepper flakes and cayenne to suit your heat preference.
• Make Ahead: The proteins can be seasoned and the sauce mixed up to 24 hours in advance for an even quicker weeknight meal.
• Wine Pairing: A crisp Sauvignon Blanc or light Pinot Noir complements this dish perfectly.

Conclusion

This sizzling surf and turf broccoli skillet epitomizes efficient, flavor-forward cooking that doesn’t sacrifice quality for convenience. The combination of tender shrimp and savory sausage creates a protein-packed meal that satisfies hearty appetites, while the broccoli adds nutritional balance and vibrant color. The glossy sauce brings everything together with a perfect blend of savory, sweet, and spicy notes that will have everyone at the table reaching for seconds. Master this recipe, and you’ll have a reliable, impressive dish that works equally well for busy weeknights or casual entertaining.

Sizzling Surf and Turf Broccoli Skillet

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 410 per serving calories 22g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Protein

• 1 lb (450g) jumbo shrimp, peeled and deveined, tails optional
• 12 oz (340g) smoked sausage (andouille, kielbasa, or chorizo), sliced into ½-inch medallions
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter

For the Vegetables

• 1 large head broccoli (about 1 lb/450g), cut into florets
• 1 medium red bell pepper, sliced (optional)
• 3 cloves garlic, minced
• 1 medium shallot, finely diced

For the Sauce

• ¼ cup low-sodium chicken broth
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon fresh lemon juice

Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon black pepper
• ¾ teaspoon kosher salt, divided
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions

Preparation

1. Pat the shrimp dry with paper towels and place in a medium bowl.
2. In a small bowl, mix together ½ teaspoon salt, ½ teaspoon black pepper, smoked paprika, and garlic powder.
3. Sprinkle half of this seasoning mixture over the shrimp and toss to coat evenly.
4. In another small bowl, whisk together all sauce ingredients until well combined. Set aside.

Cooking the Proteins

1. Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil.
2. When the oil is shimmering, add the sliced sausage in a single layer and cook undisturbed for 2-3 minutes until browned. Flip and cook for another 2 minutes until caramelized on both sides. Transfer to a plate.
3. In the same skillet, add the remaining tablespoon of olive oil. When hot, add the seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding).
4. Cook shrimp for 2 minutes per side until pink and opaque. Be careful not to overcook. Remove to the plate with the sausage.

Cooking the Vegetables

1. Reduce heat to medium and add the butter to the skillet. Once melted, add shallots and cook for 1 minute until softened.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Add broccoli florets and bell pepper (if using) to the skillet along with the remaining seasoning mix and ¼ teaspoon salt. Stir to coat with the pan juices.
4. Pour in 2 tablespoons of water, cover immediately with a lid, and steam for 3-4 minutes until broccoli is bright green and crisp-tender.

Bringing It All Together

1. Uncover the skillet and return heat to medium-high. Pour in the prepared sauce mixture.
2. Bring to a simmer for 1-2 minutes until slightly reduced and glossy.
3. Return the sausage and shrimp to the skillet, along with any accumulated juices. Gently toss everything together to coat with the sauce and heat through for 1-2 minutes.
4. Taste and adjust seasoning if needed.
5. Remove from heat and sprinkle with fresh parsley.

Serving

Serve immediately in shallow bowls or plates, with lemon wedges on the side for squeezing over the top. This dish is delicious on its own or can be served over rice, quinoa, or with crusty bread to soak up the flavorful sauce.

Notes

• Protein Variations: This versatile recipe works beautifully with chicken thighs, scallops, or firm white fish as alternatives.
• Vegetable Options: Feel free to swap broccoli for asparagus, green beans, or Brussels sprouts depending on the season.
• Spice Level: Adjust the red pepper flakes and cayenne to suit your heat preference.
• Make Ahead: The proteins can be seasoned and the sauce mixed up to 24 hours in advance for an even quicker weeknight meal.
• Wine Pairing: A crisp Sauvignon Blanc or light Pinot Noir complements this dish perfectly.