1 lb large shrimp, peeled and deveined

4 cups broccoli florets

3 tablespoons butter

1 tablespoon olive oil

5 garlic cloves, minced

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley

Pat the shrimp dry with paper towels and season lightly with salt, black pepper, and smoked paprika.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the broccoli and stir-fry for 4–5 minutes until bright green and slightly tender. Transfer the broccoli to a plate.

Add another tablespoon of butter to the same skillet. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink, opaque, and cooked through. Remove the shrimp and set aside.

Reduce the heat to medium and add the remaining tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in soy sauce, honey, lemon juice, and red pepper flakes. Simmer for 1–2 minutes until the sauce becomes glossy.

Return the shrimp and broccoli to the skillet. Toss everything together until coated in the garlic butter sauce. Cook for another minute to warm through.

Garnish with fresh parsley and serve immediately.