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Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

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Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

Directions

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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
  • Methods :

  • 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.
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