time saving meal prep system

Sheet Pan Shrimp with Brussel Sprouts – CE

Sheet Pan Shrimp with Brussel Sprouts - CE
rice
Sheet Pan Shrimp with Brussel Sprouts - CE
rice

Ingredients

Prep
  • 1 lb brussel sprouts
  • 1 1/2 lb large shrimp peeled
  • 3 T olive oil
  • 2 T minced garlic
  • salt and pepper to taste
  • 2 T lemon juice
  • 1 t dried parsley flakes
  • 1 t dried basil
  • 1/2 t red pepper flakes
On Cooking Day
  • 2 bag brown rice steamer

Instructions

To Assemble
  1. Slice brussel sprouts in half (quarters if shrimp not large sized) and add to large zipper bag.
  2. Add shrimp to another large zipper bag.
  3. Mix last 7 ingredients in a small bowl. Pour half over shrimp and 1/2 over brussel sprouts. Zip bags and shake to mix.
To Cook
  1. Pour brussel sprouts onto a large baking sheet sprayed with non stick spray.
  2. Bake in a 350 degree oven for 15 minutes. Remove from oven and add shrimp. Cook for 15-20 minutes or until shrimp is cooked. *watch closely to not overcook shrimp.
  3. Cook rice according to package directions.

Ingredients

Prep
  • 1 lb brussel sprouts
  • 1 1/2 lb large shrimp peeled
  • 3 T olive oil
  • 2 T minced garlic
  • salt and pepper to taste
  • 2 T lemon juice
  • 1 t dried parsley flakes
  • 1 t dried basil
  • 1/2 t red pepper flakes
On Cooking Day
  • 2 bag brown rice steamer

Instructions

To Assemble
  1. Slice brussel sprouts in half (quarters if shrimp not large sized) and add to large zipper bag.
  2. Add shrimp to another large zipper bag.
  3. Mix last 7 ingredients in a small bowl. Pour half over shrimp and 1/2 over brussel sprouts. Zip bags and shake to mix.
To Cook
  1. Pour brussel sprouts onto a large baking sheet sprayed with non stick spray.
  2. Bake in a 350 degree oven for 15 minutes. Remove from oven and add shrimp. Cook for 15-20 minutes or until shrimp is cooked. *watch closely to not overcook shrimp.
  3. Cook rice according to package directions.

*best when cooked on day 1 or 2
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