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!.
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)
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.
You’ll need a good baking sheet and some oil, salt, and pepper, but anything else is superfluous. Quick, simple, and unbelievably tasty.
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