Roasted Shrimp and Brussels Sprouts
User Reviews
5
Roasted Shrimp and Brussels Sprouts
Description
This recipe begins by marinating peeled shrimp in olive oil, lemon zest, minced garlic, red chili flakes, salt, and pepper. Meanwhile, halved Brussels sprouts are tossed with olive oil, sliced garlic, chili flakes, salt, and pepper, then roasted with the flat sides down at 425°F to achieve a crispy edge.
After an initial roasting, shrimp and their marinade are added to the pan and roasted further until the shrimp turn opaque and slightly browned. Once finished, lemon slices are squeezed over the entire pan, and grated Parmesan cheese is sprinkled on top to add a rich, savory note.
The preparation method results in shrimp that are flavorful and juicy, paired with Brussels sprouts that retain tender interiors and browned exteriors. The simple seasoning and roasting technique bring out the natural flavors while adding depth from garlic and lemon. This main or side dish pairs well with fresh lemon slices for added brightness at serving.
Ingredients
- 1 pound Brussels sprouts trimmed and cut in half
- 3/4 pound Shrimp peeled, with tails on
- 4 tablespoons olive oil divided
- 4 garlic divided, 2 sliced and 2 minced, cloves
- 1 lemon zested and sliced
- Parmesan Cheese about one ounce, for topping
- pinch red chili flakes
- salt to taste
- black pepper to taste
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.
User Reviews
Overall Rating
5
You'll Also Love
