This post may contain affiliate links. Please read our disclosure policy.

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!

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!

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!

Oh hey – Happy Easy Dinner Monday! That isn’t really a holiday, I just made it up. But I figure if there is ever a day of the week you need an easy dinner, it is Monday. You all know I love a quick and easy dinner, and that frozen shrimp are my go-to protein for fast dinners. That is because 1.) They thaw out quickly – no need to remember to pull them out of the freezer in the morning. and 2.) They cook quickly – like 5 minutes fast.

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!

Jump to recipe

This is a wintery variation of the Roasted Shrimp and Asparagus that I shared in the spring. Brussels sprouts are so delicious when they are tossed with olive oil and sliced garlic and then roasted.  I like to slice them in half and place the cut side down on the baking sheet so they get nice and caramelized.  The brussels sprouts take longer than the shrimp to cook, so in the meantime the shrimp get a quick marinade with lemon zest, olive oil, salt and pepper.  After the sprouts have been roasting for about 15 minutes, the shrimp join them for the final few minutes of roasting.

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!

Shrimp cook very quickly, and overcooking them will make them rubbery and just generally not appetizing.  But the nice thing about them is you can tell they are done when they turn from grey to pink.  I normally use quite large shrimp, 21-24 count per pound, and they usually take about 5 minutes to cook.  Cooking time will vary depending on the size you use, so just keep a close eye on them.

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!

After they come out of the oven, I like to give them a dusting of parmesan cheese, squeeze some lemon juice over them and serve with rice. This is one of my favorite weeknight dinners because it is so fast, healthy and delicious.  Perfect for a Monday, right?

4 Week Meal Plan for 30-Minute Meals
Includes recipes, shopping lists and suggestions!

Please enable JavaScript in your browser to complete this form.

Roasted Shrimp and Brussels Sprouts

4.94 from 16 votes
Prep 5 hours 6 minutes
Cook 2 hours 3 minutes
Total 2 hours 3 minutes
Servings 4 Servings
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!

Ingredients 

  • 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

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Adapted from Roasted Shrimp and Asparagus

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!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

Related Recipes

4.94 from 16 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

35 Comments

  1. 5 stars
    I’m doing a pantry challenge and wondered what I could do with Brussels sprouts, shrimp, and rice. This recipe was so delicious and it will go into our rotation of things we make often. The lemon really makes it taste fresh and yummy!

  2. Looking forward to making this tonight. Recipe stats say: Prep Time: 5 hours 6 minutesCook Time: 2 hours 3 minutes Total Time: 2 hours 3 minutes Servings: 4 but I think that should be more like 10 minutes prep and 20 minutes cooking.

  3. 5 stars
    This meal is so good!! My boyfriend was adamant he did not like brussel sprouts, but I persuaded him that if he tried this he’d like it. Now he requests it almost once a week! This is one of our keepers 😀

  4. 5 stars
    Served over a bed of quinoa. Our family loved this. We all had seconds. Even the 4 year old was saying yum yum mama thank you!

  5. This recipe was great! My family, including a two and a five year old, gobbled this up with no complaints. I served it over rice-a-roni because 1) the hubs doesn’t believe in plain rice and 2) wow nostalgia (I hadn’t eaten rice-a-roni since I was a kid!). Thanks for sharing!

  6. Absolutely fantastic recipe!!
    Thank you, Thank you Thank You!!
    Was looking for a light summery recipe that was satisfying and you nailed it!
    This is a keeper!!
    Saving your site for other tries!

  7. this looks so good! i have recently fallen in love with Brussel sprouts so I’m excited for this recipe! Do you use raw or cooked frozen shrimp?

    1. Hi Gina! I use raw shrimp that has was frozen but then thawed. I just thaw them by running cold water over them through a strainer for a few minutes.

  8. I tried this last night because I needed something quick. The family really liked it and said keep that recipe. Thanks.

  9. Every time I come to your page, I immediately pin the image. Before I read you intro or scan the recipe, I pin. Because it ALWAYS looks amazing and your recipes never disappoint. Just wanted to let you know how much I love visiting here and getting meal ideas <3

    -Clarissa @ The View From Here

  10. 5 stars
    I love brussels sprouts and shrimp but have never combined them for some reason. Both make such tasty quick and easy meals so this is absolutely perfect!

  11. This looks like such a tasty and easy dinner. And roasted brussels sprouts are always the best brussels sprouts.

  12. Yep, Mondays are definitely meant for easy dinners!! I’m usually pretty useless by the time I get home from work on a Monday. This looks delicious… I love shrimp and garlic and Brussels sprouts, so it’s perfect really. 😀