Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

Shrimp roasted in a lemon garlic sauce are piled over brown rice and served with Brussels sprouts in this easy all-in-one weeknight meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 218 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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).

Step 4

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

Step 5

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

Step 6

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

Step 7

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