Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal
Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal is the perfect combination of shrimp and brussels sprouts.
Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal is the perfect combination of shrimp and brussels sprouts.
- 1/2 tsp. garlic powder
- salt and fresh-ground black pepper to taste
- 1-2 t olive oil
- 1 lb. jumbo frozen shrimp, thawed and drained well (i u
- 1 lb. brussels sprouts stems trimmed and cut in half
- 1/3 cup soy sauce (gluten-free if needed)
- 2 tablespoon egar (not seasoned rice vinegar which contains sugar)
- or other sweetener of your choice
- if it’s new to you.)
- 2 tsp. agave nectar (or use maple syrup or another 2 tsp. but the stickiness of the agave helps the glaze stick to the foo
- Carbohydrate 15.80921427875 g
- Cholesterol 0 mg
- Fat 0.5168542775 g
- Fiber 5.96777743193588 g
- Protein 4.5296555265 g
- Saturated Fat 0.09339931735 g
- Serving Size 1 1 serving (285g)
- Sodium 29.600523125 mg
- Sugar 9.84143684681412 g
- Trans Fat 0.16449181735 g
- Calories 67 calories
Step-by-step
- 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 and let them drain well.
- Mix the soy sauce, rice vinegar, sweetener, agave, sesame oil, and garlic powder to make the marinade/glaze mixture.
- Preheat oven to 400F/200C and spray a large baking sheet with oil or non-stick spray.
- After the shrimp have drained well, put them on a layer of paper towels, cover with more towels, and blot dry, so they are as dry as you can get them.
- Put the dried shrimp and half of the marinade/glaze mixture into a Ziploc bag and let the shrimp marinate while you start cooking the brussels sprouts.
- Wash brussels sprouts if needed and dry well. (Most packaged brussels sprouts don’t need washing.)
- Trim the stem end off each brussels sprout and cut in half, taking care not to make leaves fall off as much as you can. (Individual leaves may get overly done when they cook; I kind of liked the dark single leaves, but Kara thought they were too bitter.)
- 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 15 minutes.
- After the brussels sprouts have cooked 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. (Smaller shrimp will cook more quickly; don’t overcook the shrimp for best flavor.)
- Remove the sheet pan from the oven, give the shrimp and brussels sprouts a stir (and remove any burned individual leaves if you have some), and brush with the remaining marinade/glaze.
- Serve immediately.
Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal: A Weeknight Winner
As a busy working mom, finding quick and healthy dinner solutions is always a top priority. This Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal has become a staple in our weeknight rotation. It’s not only delicious and satisfying, but it's also incredibly easy to prepare – a lifesaver on those evenings when time is of the essence. The beauty of this recipe lies in its simplicity; everything cooks together on one pan, minimizing cleanup and maximizing flavor. The slightly sweet and savory Asian-inspired glaze perfectly complements the tender shrimp and slightly caramelized Brussels sprouts.
The combination of shrimp and Brussels sprouts might seem unusual at first, but trust me, it's a match made in culinary heaven. The slightly bitter Brussels sprouts are perfectly balanced by the sweet and savory glaze, while the shrimp adds a delightful protein boost. I love how this dish feels both light and satisfying, making it a perfect option for a healthy dinner or a light lunch. The best part is the cleanup: one sheet pan, one quick wipe, and dinner is done!
I often adjust this recipe based on what I have on hand. Sometimes I add a sprinkle of red pepper flakes for a little extra kick, or I'll substitute maple syrup for the agave nectar. Feel free to experiment with different sweeteners and spices to create your own unique variation. The possibilities are endless! One time I even added some sliced bell peppers to the pan for extra color and nutrition. It was a fantastic addition.
This recipe is perfect for meal prepping. You can prepare the marinade ahead of time and store it in the refrigerator. Then, when you're ready to cook, simply toss the shrimp and Brussels sprouts with the marinade and roast. The leftovers are also fantastic – perfect for a quick and easy lunch the next day. I often pack the leftovers in my lunchbox for work.
The key to achieving perfectly cooked shrimp and Brussels sprouts is to ensure both are properly prepped before going into the oven. The shrimp should be thoroughly drained to ensure a nice sear, and the Brussels sprouts should be cut evenly to ensure even cooking. Don't overcrowd the pan; this will result in steaming instead of roasting, leading to soggy vegetables and bland shrimp. A single layer is key to achieving that perfect crispy, slightly caramelized texture.
Beyond the ease and deliciousness, this recipe is incredibly versatile. You can easily swap out the Brussels sprouts for other vegetables, like broccoli florets or asparagus spears. This dish is a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a reminder that delicious and nutritious meals are totally achievable even on the busiest of days.
So next time you're looking for a quick, easy, and healthy weeknight meal, give this Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal a try. I'm confident it will quickly become a new favorite in your household. It’s a simple, elegant, and flavorful dish that perfectly balances healthy eating with a delicious taste experience. Enjoy!
