Description
This flavorful Shrimp and Brussels Sprouts recipe offers a nutritious and quick meal combining tender roasted Brussels sprouts with juicy, perfectly cooked shrimp glazed in a savory-sweet Asian-inspired sauce. Ready in just 45 minutes, it’s ideal for weeknight dinners and brings together simple ingredients for a healthy, satisfying dish.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. jumbo frozen shrimp, thawed and drained well (16-25 size shrimp)
- 1 lb. Brussels sprouts, stems trimmed and cut in half
- 2 tablespoons olive oil
- Salt and fresh-ground black pepper to taste
Marinade/Glaze
- 1/3 cup soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar
- 2 tablespoons granulated Monk Fruit sweetener or other sweetener of your choice
- 2 teaspoons agave nectar (or another 2 teaspoons sweetener of your choice)
- 1 tablespoon Asian sesame oil
- 1/2 teaspoon garlic powder
Instructions
- Thaw the shrimp: Thaw the frozen shrimp overnight in the refrigerator to ensure they are completely defrosted and ready for cooking.
- Drain the shrimp: At least 15-20 minutes before cooking, place the thawed shrimp in a colander set in the sink to allow any excess moisture to drain.
- Prepare Brussels sprouts: In a bowl, toss the halved Brussels sprouts with olive oil, salt, and freshly ground black pepper until evenly coated.
- Roast Brussels sprouts: Spread the Brussels sprouts out in a single layer on a baking sheet and roast in the oven at 400°F for 15 minutes, allowing them to develop a caramelized exterior.
- Drain shrimp again: After Brussels sprouts have roasted for 15 minutes, drain the shrimp thoroughly once more in a colander to remove excess water.
- Add shrimp to baking sheet: Remove the baking sheet from the oven, push the Brussels sprouts to one side, and spread the drained shrimp in a single layer on the other side of the sheet.
- Roast shrimp and Brussels sprouts together: Return the baking sheet to the oven and roast for about 6-8 minutes, or until the shrimp turn pink and are just firm to the touch.
- Glaze and stir: Remove the sheet pan from the oven, stir the shrimp and Brussels sprouts together, then brush them evenly with the prepared marinade glaze for added flavor.
- Serve immediately: Plate the shrimp and Brussels sprouts while hot, enjoying the delicious sweet-salty notes with tender vegetables and succulent shrimp.
Notes
- Make sure to thoroughly drain shrimp to avoid excess moisture which can prevent proper roasting.
- Use gluten-free soy sauce to keep the dish suitable for gluten-free diets.
- You can substitute monk fruit sweetener with honey or brown sugar if preferred.
- Adjust the roasting time slightly depending on your oven and shrimp size to avoid overcooking.
- For a nuttier flavor, sprinkle toasted sesame seeds over the finished dish before serving.
