Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice recipe

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Ingredients

cooking spray
1 ¼ cups raw shrimp, peeled and deveined
¼ cup fresh lemon juice
2 tablespoons light butter, melted
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
¾ teaspoon lemon pepper
¼ teaspoon red chile powder
3 tablespoons chopped fresh parsley
4 cups halved Brussels sprouts
1 cup sliced red onion
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
4 cups water
2 cups instant brown rice

Nutrition Info

217.8 calories
carbohydrate: 31.2 g
cholesterol: 45.3 mg
fat: 7.7 g
fiber: 4 g
protein: 9.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 195.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  2. Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together, pour over shrimp.

  3. Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).

  4. Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.

  5. Roast Brussels sprouts and onion until starting to brown, about 20 minutes.

  6. Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.

  7. Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

Recipe Yield

6 servings

Recipe Note

Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice.

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