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Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

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

50 m servings 218
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 218 calories; 7.7 31.3 9.4 45 196 Full nutrition

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