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!

Roasted Shrimp and Brussels Sprouts

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!
5 from 3 votes
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Course: Dinner
Cuisine: American
Keyword: Autumn Recipes, Easy Recipes, Gluten Free, Low Carb, Quick Recipes, Weeknight Dinners, Winter Recipes
Prep Time: 5 hours 6 minutes
Cook Time: 2 hours 3 minutes
Total Time: 2 hours 3 minutes
Servings: 4 Servings
Calories: 270kcal

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

Calories: 270kcal | Carbohydrates: 14g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 214mg | Sodium: 691mg | Potassium: 558mg | Fiber: 5g | Sugar: 3g | Vitamin A: 17.1% | Vitamin C: 139.5% | Calcium: 18.3% | Iron: 20.5%
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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