Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice

Name: Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice
Total time: 50
Yield: 6
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

Recipe by SlimCookins from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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cooking spray
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1 ¼ cups raw shrimp, peeled and deveined
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¼ cup fresh lemon juice
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2 tablespoons light butter, melted
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3 cloves garlic, minced
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1 teaspoon Worcestershire sauce
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¾ teaspoon lemon pepper
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¼ teaspoon red chile powder

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3 tablespoons chopped fresh parsley
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4 cups halved Brussels sprouts
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1 cup sliced red onion
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2 tablespoons extra-virgin olive oil
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salt and ground black pepper to taste
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4 cups water
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2 cups instant brown rice

Instructions

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.