Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Expert Cooking Tips
- Make sure not to overcook the shrimp; they only need a few minutes per side until pink and opaque.
- Toss the Brussels sprouts in oil and seasoning before roasting for the best caramelization and flavor.
- Use fresh lemon juice and garlic for the sauce to keep it vibrant and aromatic.
Ingredients 0/18
Why This Dish Is So Satisfying
Step 1
Lightly heat your oven to 425°F. Lightly spray a 9x13-inch baking dish with cooking spray, then lay the shrimp out in a single layer. In a small bowl, mix together the lemon juice, melted butter, garlic, Worcestershire sauce, lemon pepper, and chili powder, then pour this flavorful sauce over the shrimp. Pop the dish in the oven and roast until the shrimp turn pink, which should take about 8 to 10 minutes. Once done, sprinkle some fresh parsley on top and lower the oven temperature to 400°F.
Step 2
While the shrimp cooks, toss the Brussels sprouts and onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for around 20 minutes, until they start to get nicely browned.
Step 3
At the same time, bring some water to a boil in a saucepan, add the brown rice, and let it simmer until the water is absorbed, about 5 minutes.
Step 4
When everything is ready, divide the rice between four bowls, then top with the roasted Brussels sprouts and onions, and finally the shrimp with that zesty lemon garlic sauce. Enjoy!
