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.
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.
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.
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?
Roasted Shrimp and Brussels Sprouts
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.
Adapted from Roasted Shrimp and Asparagus
Shaved Brussels Sprouts Salad
Roasted Brussels Sprouts Recipe
Easy Pesto Grilled Shrimp
Lisa says
This was so good! Made it for my Mom’s birthday. Rave reviews from her and my Uncle!! Everyone had seconds.
Meghan says
I’m so glad to hear that!
Stacey Kliesch says
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.
Meghan says
Thanks for letting me know about that glitch, I will update it asap.
Amanda says
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 😀
Meghan says
Oh wow, that is wonderful! So glad you both love it!
Shannon says
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!
Meghan says
I’m so happy to hear that Shannon!
Cathy A Dratman says
served over mixed greens – wonderful!
Meghan says
So glad you loved it Cathy!
Jennifer Johnson says
Damn good. Thank you.
Mel says
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!
Meghan says
Hi Mel! I’m so glad your family loved it!
Kim Scott says
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!
Meghan says
Hi Kim – Yay! I’m so happy you loved it!
Karen says
This is a great dish! Full of flavor and both the shrimp and Brussels sprouts were cooked perfectly.
Meghan says
Hi Karen – I’m so glad to hear that!
Beth Leahy says
I threw some baby potatoes on there and had a complete meal. Thx
Meghan says
Great idea! Thanks Beth, so glad you liked it!
Gina says
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?
Meghan says
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.
Guy says
I tried this last night because I needed something quick. The family really liked it and said keep that recipe. Thanks.
Meghan says
Thanks Guy, I’m so happy to hear that!
Clarissa says
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
Meghan says
Awww, thank you so much Clarissa! You are so sweet!
Meg | Meg is Well says
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!
Meghan says
I never thought to put them together until recently either! Thanks so much Meg!
Allyson (Considering The Radish) says
This looks like such a tasty and easy dinner. And roasted brussels sprouts are always the best brussels sprouts.
Meghan says
Thanks so much Allyson! Yes they are soo good roasted, right!?!
Natasha @ Salt & Lavender says
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. 😀
Meghan says
Yes! Mondays are the worst! Thanks Natasha!