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Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

"Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice."

Ingredients :

• Lemon Garlic Shrimp:
• cooking spray
• 1 1/4 cups raw shrimp, peeled and deveined
• 1/4 cup fresh lemon juice
• 2 tablespoons light butter, melted
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon red chile powder
• 3 tablespoons chopped fresh parsley
• Brussels Sprouts:
• 4 cups halved Brussels sprouts
• 1 cup sliced red onion
• 2 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste
• Brown Rice:
• 4 cups water
• 2 cups instant brown rice

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-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.

Notes :

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