Citrus-Garlic Shrimp with Roasted Brussels Sprouts over Brown Rice

Name: Citrus-Garlic Shrimp with Roasted Brussels Sprouts over Brown Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups Brussels Sprout; 2 tbsp Butter; 0.25 tsp Chili Powder; 1 whole Cooking Spray; 2 tbsp Extra-Virgin Olive Oil; 3 tbsp Fresh Parsley; 2 cups Instant Brown Rice; 0.25 cup Lemon Juice; 0.75 tsp Lemon Pepper; 3 cloves Minced Garlic; 1 cup Red Onion; 1 dash Salt & Pepper; 1.25 cups Small Shrimp; 4 cups Water; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American Pescatarian 🐟

Citrus-Garlic Shrimp with Roasted Brussels Sprouts over Brown Rice balances bright lemon and savory garlic with tender, juicy seafood and caramelized vegetables. Fluffy brown rice grounds the dish with a wholesome, nutty base, making it a fresh, satisfying option for busy weeknights or a light dinner that still feels complete.

Prep20 mins
Cook30 mins
Serves6
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2

Place the shrimp in a single layer in the baking dish. Whisk together the lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder; pour the mixture over the shrimp.
3

Roast in the preheated oven until the shrimp turn pink, 8 to 10 minutes. Sprinkle the parsley over the shrimp. Lower the oven temperature to 400 degrees F (200 degrees C).
4

Toss the Brussels sprouts with the onion and olive oil. Season with salt and pepper. Spread them evenly on a baking sheet.
5

Roast the Brussels sprouts and onion until they begin to brown, about 20 minutes.
6

Meanwhile, bring the water to a boil in a saucepan. Add the brown rice and simmer until the water is absorbed, about 5 minutes.
7

Divide the rice among 4 bowls. Top with the shrimp and the Brussels sprouts-onion mixture.