Description
Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice.
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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9×13-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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6