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Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice
Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious roasted lemon garlic shrimp served over brown rice with Brussels sprouts - a simple, wholesome weeknight dinner option.
Ingredients:
  • cooking spray
  • 1.25 cups raw shrimp, peeled and deveined
  • 0.25 cup fresh lemon juice
  • 2 tablespoons light butter, melted
  • 1 teaspoon Worcestershire sauce
  • 0.75 teaspoon lemon pepper
  • 0.25 teaspoon red chile powder
  • 3 tablespoons chopped fresh parsley
  • 4 cups halved Brussels sprouts
  • 1 cup sliced red onion
  • 4 cups water
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C), then generously coat a 9x13-inch baking dish with cooking spray.
  • Place the shrimp neatly in the baking dish, then generously coat them with a flavorful mixture of lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder.
  • Roast the shrimp in the preheated oven for 8 to 10 minutes until they turn pink. Sprinkle parsley over the shrimp, then reduce the oven temperature to 400 degrees F (200 degrees C).
  • Mix together the Brussels sprouts, onion, and olive oil, ensuring they are well coated. Add a generous amount of salt and pepper for flavor. Arrange everything in a single layer on a baking sheet.
  • Roast Brussels sprouts and onion until they caramelize slightly, approximately 20 minutes.
  • In a saucepan, quickly bring water to a boil. Add brown rice and let it simmer until all the water is absorbed, approximately 5 minutes.
  • Spoon the rice evenly into 4 serving bowls. Arrange shrimp and Brussels sprouts-onion mixture on top.

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