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Grilled shrimp with brown rice and roasted Brussels sprouts

average rating is 3 out of 5, based on 150 votes

Pair this delightful dish with a side of mixed greens or a refreshing cucumber salad for a complete and satisfying meal. For added zest, consider drizzling a light lemon vinaigrette over the shrimp and veggies.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss DiabetesFriendly LowCarbRecipes HighProteinDiet HealthyEating WeightLossJourney NutritiousMeals ShrimpRecipe BrusselsSprouts BrownRice

Ingredients

1 pound large shrimp, peeled and deveined
1 cup brown rice, cooked
1 pound Brussels sprouts, halved
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon lemon zest
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions

Preheat your grill to medium-high heat.
In a bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, lemon zest, salt, and pepper. Let it marinate for 15-20 minutes.
Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side, or until opaque and slightly charred.
In a separate bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes or until golden and crispy.
Serve the grilled shrimp over a bed of cooked brown rice and roasted Brussels sprouts.
Garnish with fresh parsley and an extra squeeze of lemon if desired.