Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

Directions

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.