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Roasted Shrimp And Brussels Sprouts

These Roasted Shrimp and Brussels Sprouts are a short and easy dinner. Lemon and garlic make this a flavorful sheet pan dinner you can make in about 20 minutes!

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 really like to slice them in 1/2 and area the reduce side down at the baking sheet so that they get fine and caramelized. The brussels sprouts take longer than the shrimp to cook, so within the period in-between the shrimp get a brief marinade with lemon zest, olive oil, salt and pepper. After the sprouts were roasting for about 15 minutes, the shrimp be a part of them for the final few minutes of roasting.

Roasted Shrimp And Brussels Sprouts
Roasted Shrimp And Brussels Sprouts

Shrimp cook very quickly, and overcooking them will lead them to rubbery and just usually now not appetizing. but the exceptional aspect about them is you could inform they may be completed after they flip from grey to crimson. I commonly use pretty massive shrimp, 21-24 depend according to pound, and they commonly take about 5 minutes to cook dinner. Cooking time will range depending on the dimensions you use, so just keep a near 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 certainly one of my favourite weeknight dinners because it's so fast, healthy and scrumptious. best for a Monday, right?

Roasted Shrimp And Brussels Sprouts


  • 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


  1. Preheat oven to 425°F
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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