Roasted Shrimp with Brussels Sprouts and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The shrimp cook in minutes while the brussels sprouts get perfectly crispy and caramelized, and that garlicky aioli is absolutely addictive. Brussels sprouts are packed with vitamin C which supports your immune system, so you're getting something nutritious without sacrificing flavor. Everything roasts on one pan, which means minimal cleanup and maximum deliciousness. Trust me, once you make this, you'll be rotating it into your regular dinner lineup.
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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