Lemon Garlic Shrimp and Roasted Brussels Sprouts Bowl
This vibrant and nutrient-packed bowl combines juicy lemon garlic shrimp, crispy roasted Brussels sprouts, and fluffy quinoa for a balanced, high-protein meal that’s both satisfying and light. With a zesty lemon finish, it’s perfect for winter dining and easy to prepare on a busy night.
Equipment
- baking sheet
- skillet
- mixing bowl
- whisk
- cutting board
- knife
- spoon
Ingredients
- 2 cups Brussels sprouts halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 3/4 lb shrimp peeled and deveined
- 2 cloves garlic minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1/2 cup quinoa rinsed
- 1 cup vegetable or chicken broth or water
- Fresh parsley, chopped optional
- Additional lemon wedges optional
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, until golden and crispy.
- Cook the Quinoa: While the Brussels sprouts are roasting, add quinoa and broth (or water) to a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Prepare the Lemon Garlic Shrimp: In a bowl, combine the shrimp, olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Toss to coat the shrimp evenly. Heat a skillet over medium heat, then add the shrimp. Sauté for 2-3 minutes on each side until the shrimp are pink and opaque.
- Assemble the Bowls: Divide the cooked quinoa between two bowls. Top with roasted Brussels sprouts and lemon garlic shrimp.
- Garnish and Serve: Garnish with fresh parsley and additional lemon wedges if desired. Serve warm.
Video
Notes
Nutritional Information per serving:
Calories: 509
Fat: 27g
Carbohydrates: 27g
Protein: 34g
Servings: 2
Calories: 509kcal