THE RECIPE JOURNAL · Main Course
Lemon and Garlic Shrimp with a Side of Roasted Brussels Sprouts and Brown Rice
This bright and flavorful dish combines juicy shrimp with zesty lemon and garlic for a quick, satisfying meal. Paired with roasted Brussels sprouts and hearty brown rice, it’s perfect for a healthy weeknight dinner.
FROM THE KITCHEN • Lemon and Garlic Shrimp with a Side of Roasted Brussels Sprouts and Brown Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 425°F (220°C) and lightly spray a baking dish with cooking spray. Lay the shrimp out in a single layer in the dish. In a small bowl, whisk together the lemon juice, melted butter, garlic, Worcestershire sauce, lemon pepper, and a pinch of chile powder, then pour this mixture over the shrimp. Pop it in the oven and roast until the shrimp turn pink and are cooked through, about 8 to 10 minutes. Once done, sprinkle some fresh parsley on top, then lower the oven temperature to 400°F (200°C).
02
Step 2
While the shrimp is cooking, toss the Brussels sprouts and sliced onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, until they’re starting to brown and get tender.
03
Step 3
At the same time, bring a pot of water to a boil and add the brown rice. Let it simmer gently until the water is absorbed, which should take around 5 minutes.
04
Step 4
To serve, divide the rice between bowls and top with the garlic lemon shrimp and the roasted Brussels sprouts and onions. Enjoy!
Why you’ll love it
This dish is full of bright, fresh flavors from the lemon and garlic, making it both light and satisfying. It’s quick to prepare, perfect for busy weeknights, and packed with protein and fiber for a balanced meal.
How to serve
Serve this meal with a simple green salad or steamed asparagus to add more greens. A squeeze of extra lemon over the top right before eating can brighten the flavors even more.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave to avoid drying out the shrimp. The Brussels sprouts and rice reheat well and make a quick next-day lunch.
