Description
This dish features jumbo shrimp roasted with brussels sprouts, tossed in a flavorful glaze.
Ingredients
Scale
- 1 lb. jumbo frozen shrimp, thawed and drained well (I used 16–25 size shrimp.)
- 1 lb. brussels sprouts, stems trimmed and cut in half
- 2 T olive oil
- to taste salt and fresh-ground black pepper
- 1/3 cup soy sauce (gluten-free if needed)
- 2 T rice vinegar
- 2 T granulated Monk Fruit sweetener or other sweetener of your choice
- 2 tsp. Agave Nectar
- 1 T Asian sesame oil
- 1/2 tsp. garlic powder
Instructions
- Thaw shrimp overnight in the refrigerator.
- At least 15-20 minutes before you’re starting to cook, put the shrimp in a colander placed in the sink.
- Put brussels sprouts into a bowl and toss with desired amount of olive oil, salt, and fresh-ground black pepper, then spread the brussels sprouts out in a single layer on the baking sheet and roast for 15 minutes.
- After the brussels sprouts have cooked for 15 minutes, drain the shrimp well in a colander placed in the sink.
- Remove baking sheet from the oven, push the brussels sprouts over to one side, and spread the drained shrimp out in a single layer.
- Put back in the oven and roast until shrimp have turned pink and are barely firm, about 6-8 minutes.
- Remove the sheet pan from the oven, give the shrimp and brussels sprouts a stir, and brush with the remaining marinade/glaze.
- Serve the Shrimp and Brussels Sprouts meal immediately and enjoy!
Notes
- Use gluten-free soy sauce if needed.
- The stickiness of the agave helps the glaze stick to the food.
- Smaller shrimp will cook more quickly; don’t overcook the shrimp for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg