Roasted Shrimp with Brussels Sprouts and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent shrimp and caramelized brussels sprouts tossed with crispy garlic chips and finished with a tangy lemon aioli for a restaurant-quality side dish or light main course.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ½ kgbrussels sprouts(halved, outer leaves removed)
- 5 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 1lemon(zest and juice)
- 237 mlmayonnaise
- 1 tspdijon mustard
- 1 tspsalt
- 1 tspblack pepper
- 1 tspred pepper flakes
- 2 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and toss with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper in a bowl.
Tip: Dry shrimp will brown better and develop a nicer crust.
- 2
On a large baking sheet, toss the brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer, cut-side down.
Tip: Place the brussels sprouts cut-side down to maximize browning and caramelization.
- 3
Roast the brussels sprouts for 12 minutes until the cut sides begin to brown, then push them to the sides of the pan and add the shrimp in a single layer on the cleared space.
Tip: Starting the brussels sprouts first ensures they cook evenly with the shrimp.
- 4
Return the sheet to the oven and roast for another 8-10 minutes until the shrimp are pink and cooked through, and the brussels sprouts are deeply caramelized.
Tip: Shrimp cooks quickly, so watch carefully to avoid overcooking.
- 5
While everything roasts, make the garlic aioli by whisking together mayonnaise, lemon juice, lemon zest, dijon mustard, and the remaining minced garlic in a small bowl. Season with salt and pepper to taste.
Tip: The aioli can be made up to 2 hours ahead and refrigerated.
- 6
Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1-2 minutes until golden and fragrant. Drain on paper towels and season with a pinch of salt.
Tip: Watch the garlic closely as it browns quickly and can burn easily.
- 7
Remove the sheet pan from the oven and sprinkle the crispy garlic chips and fresh parsley over the shrimp and brussels sprouts. Drizzle with red pepper flakes if desired.
Tip: Add the garlic chips just before serving to keep them crispy.
- 8
Serve the roasted shrimp and brussels sprouts family-style on a platter with the garlic aioli on the side for dipping.
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