Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

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

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.

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

Categories

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