Best Garlic Shrimp Brussels Sprouts Recipes

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE

Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice image

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

Provided by SlimCookins

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 6

Number Of Ingredients 15

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

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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 : Calories 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, Sodium 195.7 mg, Sugar 2.5 g

GARLIC SHRIMP & BRUSSELS SPROUTS RECIPE - (4/5)

Garlic Shrimp & Brussels Sprouts Recipe - (4/5) image

Provided by msippigrl

Number Of Ingredients 6

Ingredients

10 Brussels sprouts, cut in half lengthwise (I used frozen, unthawed)
20 medium shrimp, shells removed and deveined (I used frozen that were already deveined)
2 cloves garlic, thinly sliced or minced
Salt and black pepper, to taste
2 teaspoons salted butter
1 tablespoon olive oil

Steps:

Preheat a medium skillet with a little olive oil on medium/medium-high heat; add brussels sprouts and cook for 3 to 4 minutes, flipping them over when lightly browned. Add the garlic and continue to cook for another minute or two. Remove to a bowl and keep warm. Melt the butter in the same skillet over medium-high heat; add the shrimp and season with salt and pepper. Cook until lightly seared on both sides. Reduce heat to medium and add the sprouts back to the skillet with the shrimp, stirring to combine. Cook until heated through then serve.