You know those nights when you’re starving but barely have the energy to cook? That’s when my Garlic Parmesan Baked Shrimp with Brussels Sprouts saves the day. I discovered this combo during one exhausted Tuesday when my fridge held nothing but frozen shrimp and sad-looking sprouts. Twenty minutes later? Magic. The shrimp turn juicy and garlicky while the sprouts get crispy at the edges; it’s like they were made for each other. My husband now requests this weekly, and I don’t mind one bit. With minimal prep and cleanup, it’s the perfect solution when you need something fast, healthy, and seriously delicious.
Why You’ll Love This Garlic Parmesan Baked Shrimp with Brussels Sprouts
Listen, this dish checks all the boxes for busy weeknights. First off, it’s ready in under 30 minutes. I timed it while my toddler was mid-tantrum last week. The flavors? Outrageous. Garlicky shrimp meets crispy Brussels sprouts with that salty Parmesan punch. Plus, it’s basically self-cleaning; one sheet pan means you’re done. And don’t get me started on how sneaky-healthy it is: lean protein, fiber-packed veggies, and just enough olive oil to feel indulgent without the guilt. My favorite part? That moment when the cheese hits the hot shrimp and gets all melty. Trust me, you’ll be making this on repeat.
Ingredients for Garlic Parmesan Baked Shrimp with Brussels Sprouts
Okay, let’s talk ingredients, because shortcuts here will cost you flavor. You’ll need:
- 1 lb large shrimp, peeled and deveined: Trust me, the extra few bucks for fresh, wild-caught shrimp make all the difference. No one wants that rubbery texture!
- 2 cups Brussels sprouts, halved: Look for tight, bright green ones. Wilted outer leaves? Toss ’em.
- 3 cloves garlic, minced: Fresh only! That jarred stuff just doesn’t caramelize the same way.
- 1/4 cup grated Parmesan cheese: Not the powdery stuff, real Parmigiano-Reggiano, grated fine. It melts like a dream.
- 2 tbsp olive oil: The good, fruity kind. This is your flavor carrier!
- 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika: Basic, yes, but these are your flavor boosters. Don’t skip the paprika, it adds that subtle smokiness.
- 1 tbsp lemon juice: Freshly squeezed, please. Bottled lemon juice tastes like regret.
- 1 tbsp chopped fresh parsley: It’s not just a garnish, that pop of green makes everything taste brighter.
See? Nothing fancy, just good stuff handled right. Now let’s make some magic.
How to Make Garlic Parmesan Baked Shrimp with Brussels Sprouts
Alright, let’s get cooking! This dish comes together fast, but the order of operations matters. Follow these steps, and you’ll nail it on the first try, promise.
Prep the Shrimp and Brussels Sprouts
First things first: give those shrimp a quick rinse under cold water (this washes off any lingering “ocean essence,” if you catch my drift), then pat them bone-dry with paper towels. Wet shrimp = steamed shrimp, and we’re not about that life. For the Brussels sprouts, trim the stems, halve them (quarters if they’re huge), and toss any loose leaves. Dry these well too; soggy sprouts won’t crisp up in the oven.
Seasoning and Baking
Preheat your oven to 400°F (200°C), don’t skip this, or your bake time will be all wonky. In a big bowl, toss the shrimp and sprouts with olive oil, garlic, salt, pepper, and paprika like you’re dressing them for their best life. Spread everything in a single layer on a baking sheet; overcrowding is the enemy of crispiness! Bake for 12-15 minutes until the shrimp turn pink and opaque (no translucent bits!), and the sprouts get those gorgeous caramelized edges.
Adding Cheese and Garnish
Pull the tray out, carefully, it’s hot! and immediately shower everything with Parmesan. The residual heat will melt it into salty, nutty perfection. Finish with a squeeze of lemon juice and a sprinkle of fresh parsley. That bright acidity and herby freshness? *Chef’s kiss.* Serve right away while it’s piping hot; this dish waits for no one.
Tips for Perfect Garlic Parmesan Baked Shrimp with Brussels Sprouts
Want to take this dish from good to unreal? Here are my hard-won secrets. First, pat those shrimp bone-dry before tossing; any moisture makes them steam instead of sear. Second, use fresh garlic (not powdered!) for that deep, caramelized flavor. Third, if you crave extra crunch, pop the tray under the broiler for 1-2 minutes at the end, just watch closely! Lastly, don’t skip the lemon squeeze at serving time. That bright zing lifts all the flavors. Boom, perfection every time.
Variations for Garlic Parmesan Baked Shrimp with Brussels Sprouts
Listen, I love this recipe as-is, but hey, kitchens are for experimenting! Swap shrimp for chicken thighs (bake 5 minutes longer) or toss in red pepper flakes for heat. My sister adds cherry tomatoes that burst into jammy pockets. Hate Brussels sprouts? Try broccoli, just cut it small so it cooks fast. The basics stay golden, but make it yours! If you are looking for more inspiration on quick weeknight meals, check out Family Tastes for great ideas.
Serving Suggestions
This dish shines brightest with simple sides, fluffy quinoa soaks up the garlicky juices, while crusty bread mops up every last bit. For heartier meals, pair with lemon rice or a crisp green salad. Easy, delicious, done. For other easy dinner ideas, consider trying a creamy Cajun shrimp linguine.
Storage and Reheating
Got leftovers? Lucky you! Store them in an airtight container; they’ll keep for up to 2 days in the fridge. When reheating, skip the microwave (it turns shrimp rubbery) and use your oven or toaster oven at 350°F until just warmed through. Those sprouts will stay crispy, and the shrimp will stay tender, just like fresh!
Nutritional Information
Here’s the skinny on this delicious dish (values are estimates and vary by ingredients). Per serving: 220 calories, 25g protein, 10g fat (2.5g saturated), and just 8g carbs with 3g fiber. It’s a win-win, tasty, and nourishing! If you are interested in other healthy protein options, perhaps you’d like to see our recipe for swordfish recipes.
FAQs About Garlic Parmesan Baked Shrimp with Brussels Sprouts
Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them super dry; frozen shrimp hold extra moisture that can make your dish soggy.
Can I skip the Brussels sprouts? Sure, but you’ll miss that crispy contrast! If you must, swap in broccoli or green beans, just cut them small and reduce bake time by 3-4 minutes.
How spicy is this? Mild as a kitten! The paprika adds warmth, not heat. Want a kick? Add 1/4 tsp red pepper flakes with the other spices; it’ll wake up your taste buds without overpowering the garlic and Parmesan.
Final Thoughts
If you try this recipe, let me know how it turns out! Tag me or leave a comment, I love hearing your kitchen wins.
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Garlic Parmesan Baked Shrimp with Brussels Sprouts: 20-Minute Magic
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Garlic Parmesan Baked Shrimp with Brussels Sprouts is a simple yet flavorful dish. The shrimp are tender and juicy, while the Brussels sprouts add a crunchy texture. Perfect for a quick weeknight meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups Brussels sprouts, halved
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss shrimp and Brussels sprouts with olive oil, garlic, salt, pepper, and paprika.
- Spread the mixture on a baking sheet in a single layer.
- Bake for 12-15 minutes until shrimp are pink and Brussels sprouts are tender.
- Sprinkle Parmesan cheese and lemon juice over the top.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, broil for the last 2 minutes.
- Substitute shrimp with chicken if preferred.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg