Roasted Shrimp and Brussels Sprouts

Name: Roasted Shrimp and Brussels Sprouts
Prep time: 5 h 6 min
Cook time: 2 h 3 min
Total time: 2 h 3 min
Yield: 4 Servings
Ingredients: 1 pound Brussel sprouts; 3/4 pound Shrimp; 4 tablespoons olive oil; 4 garlic cloves; 1 lemon; parmesan cheese for topping; pinch red chili flakes; salt; pepper

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5.0

51 reviews

Excellent

Prep Time
5 hrs 6 mins
Cook Time
2 hrs 6 mins
Total Time
2 hrs 3 mins
Servings
4 Servings
Course
Dinner
Cuisine
American

Roasted Shrimp and Brussels Sprouts

Robert Dorsey

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These Roasted Shrimp and Brussels Sprouts are a quick and easy dinner. Lemon and garlic make this a flavorful sheet pan dinner you can make in about 20 minutes!

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Ingredients

Servings

1 pound Brussel sprouts trimmed and cut in half
3/4 pound Shrimp peeled, with tails on
4 tablespoons olive oil divided
4 garlic cloves divided, 2 sliced and 2 minced
1 lemon zested and sliced
parmesan cheese for topping about one ounce
pinch red chili flakes
salt to taste
pepper to taste

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Instructions

Preheat oven to 425°F
In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper. Stir to combine and set aside to marinade for 15-20 minutes.
While shrimp are marinating, toss the Brussel sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan. Make sure sprouts are completely coated. Turn them so that the flat sides are facing down. Roast for 15 minutes.
Remove from oven and use a spatula to turn the Brussels sprouts. Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade. Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything. Serve with more lemon slices.