Very simple, tasty, and quick to prepare dish. used as a side dish with rice and dal.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 1 ¼ cups raw shrimp, peeled and deveined
- ¼ cup fresh lemon juice
- 2 tablespoons light butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon lemon pepper
- ¼ teaspoon red chile powder
- 3 tablespoons chopped fresh parsley
- 4 cups halved Brussels sprouts
- 1 cup sliced red onion
- 2 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
- 4 cups water
- 2 cups instant brown rice
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
- Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
- Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
- Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
- Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 196 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |