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

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Lemon Garlic Shrimp:
Brussels Sprouts:
Brown Rice:

Directions

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

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  • 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.

  • 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).

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

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

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

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

Nutrition Facts

218 calories; protein 9.4g; carbohydrates 31.2g; fat 7.7g; cholesterol 45.3mg; sodium 195.7mg. Full Nutrition
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