Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice
Description
Shrimp roasted in a lemon garlic sauce are piled over brown rice and served with Brussels sprouts in this easy all-in-one weeknight meal.
Ingredients
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cooking spray
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1 1/4 cups raw shrimp, peeled and deveined
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1/4 cup fresh lemon juice
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2 tablespoons light butter, melted
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3 cloves garlic, minced
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1 teaspoon Worcestershire sauce
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3/4 teaspoon lemon pepper
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1/4 teaspoon red chile powder
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3 tablespoons chopped fresh parsley
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4 cups halved Brussels sprouts
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1 cup sliced red onion
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2 tablespoons extra-virgin olive oil
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salt and ground black pepper to taste
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4 cups water
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2 cups instant brown rice
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
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.
3
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).
4
Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
5
Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
6
Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
7
Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.