Lemon Pepper Baked Shrimp

This dish comes together in a snap, with almost no hands-on time, but feels pretty darn fancy.  We serve ours on top of a whole-wheat grain such as barley, faro, or quinoa.

Yields: 3 large servings; Prep Time: 2 minutes; Cook Time: 27 minutes

  • 3 cups shredded Brussels sprouts
  • 2 Tbsp extra-virgin olive oil
  • 1 lb shrimp, deveined and cleaned
  • 1/2 cup fresh parsley, roughly chopped
  • zest and juice from 1 small lemon
  • pinch each salt and pepper
  1. Preheat oven to 425 degrees Farenheit.  Place Brussels sprouts in an 8 x 8 inch baking dish and drizzle with evoo.  Cover dish loosely with aluminum foil and bake for 15 minutes.
  2. Remove dish from oven.  Top the sprouts evenly with shrimp, parsley, and lemon, and season with salt and pepper.  Return to oven and bake, uncovered, for 12 additional minutes.

DSC09137

One thought on “Lemon Pepper Baked Shrimp

  1. Pingback: Lunch N Oats | Eating Chalk

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