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This Shrimp and Brussels Sprouts recipe is a one-pan wonder that transforms humble ingredients into an elegant meal in about 30 minutes. High-heat roasting coaxes out natural sweetness in the sprouts and gives the shrimp juicy, caramelized edges. The garlic, lemon, and chili flake create an irresistible aroma, making this dish a weeknight favorite.

Recipe Overview

Why You’ll Love This Shrimp and Brussels Sprouts

Fast & fuss-free: Ready in 30 minutes with minimal cleanup.
Winner flavor combo: Sweet roasted sprouts and briny shrimp brightened with lemon.
Versatile main or side: Perfect alone or with grains, pasta, or polenta.
Fancy without effort: Impressive caramelization and vibrant colors.

Ingredients & Tools

1 lb (450 g) large shrimp, peeled and deveined
1 lb (450 g) Brussels sprouts, trimmed and halved
3 tbsp olive oil, divided
4 cloves garlic, minced
1 lemon, juiced and zested
1/2 tsp red chili flakes (adjust to taste)
1 tsp smoked paprika
Kosher salt and freshly ground black pepper
2 tbsp fresh parsley, chopped (for garnish)

Tools: A large sheet pan, a medium mixing bowl, and a microplane or zester are all you really need.

Notes: Using large shrimp prevents overcooking. Don’t skip the fresh lemon zest—it adds fragrant citrus oil that bottled juice can’t match.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	14 g
Carbs:	15 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Dry your shrimp thoroughly. This is the single most important step for getting a good sear on your shrimp instead of them steaming. Pat them meticulously with paper towels until they feel completely dry to the touch.
Don’t overcrowd the pan. If your sheet pan is looking a little cramped, use two. Giving the Brussels sprouts and shrimp plenty of space allows hot air to circulate, which is what creates that delicious, crispy caramelization we’re after.
Freshly squeezed lemon juice is non-negotiable. The bright, acidic punch from a fresh lemon is what lifts the entire dish and balances the richness of the olive oil and the savory notes from the garlic and paprika. Bottled juice will taste flat in comparison.
Consider the size of your sprouts. If you have very large Brussels sprouts, consider quartering them so they cook evenly and become tender in the same time it takes the shrimp to cook through. Uniformity is key here.

How to Make Shrimp and Brussels Sprouts

Step 1: Preheat your oven to a hot 425°F (220°C). This high heat is crucial for getting a nice roast on the vegetables and a quick cook on the shrimp. While the oven heats up, prepare your Brussels sprouts by trimming off the dry ends and slicing any larger ones in half or quarters so they’re all roughly the same size for even cooking.

Step 2: In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of the olive oil, the smoked paprika, a generous pinch of salt, and several grinds of black pepper. Make sure every sprout is nicely coated in the oil and seasoning. This fat and spice layer is what will create that beautiful, flavorful exterior.

Step 3: Spread the seasoned Brussels sprouts in a single layer on your sheet pan. It’s important they aren’t piled on top of each other. Roast them in the preheated oven for about 10 minutes. You’ll notice the edges will just start to become tender and take on a bit of color.

Step 4: While the sprouts are having their initial roast, prepare the shrimp. In the same bowl (less cleanup!), combine the dried shrimp with the remaining 1 tablespoon of olive oil, the minced garlic, red chili flakes, and about half of the lemon zest. Toss everything together until the shrimp are evenly coated. The aroma from the garlic and lemon will be incredible already.

Step 5: Pull the sheet pan out of the oven. The sprouts should be sizzling. Carefully add the marinated shrimp to the pan, nestling them amongst the sprouts in a single layer. Pop the pan back into the oven for the final 5-7 minutes of cooking. The shrimp are done when they’re opaque, pink, and lightly curled.

Step 6: Remove the pan from the oven. Immediately drizzle the juice from your fresh lemon all over the hot shrimp and sprouts. The steam will release the most amazing citrus scent. Give everything a gentle toss on the pan, then transfer to a serving platter. Garnish with the fresh parsley and the remaining lemon zest for a final pop of color and flavor.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp become rubbery and sprouts lose texture.
Reviving: Reheat gently in a skillet over medium-low heat to restore crispness.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, rich texture of polenta is a dreamy base that soaks up all the delicious juices from the shrimp and sprouts.
Garlic Bread — For a truly comforting meal, nothing beats a crusty piece of garlic bread to scoop up every last bit of flavor from the pan.
Simple Arugula Salad — A light salad with a lemony vinaigrette adds a fresh, peppery contrast that cleanses the palate between bites.

Drinks

A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish, creating a harmonious pairing.
Sparkling Water with Lemon — A non-alcoholic option that provides effervescence and reinforces the citrus theme beautifully.
A Light Pale Ale — The slight bitterness and carbonation can cut through the richness and refresh your palate.

Something Sweet

Lemon Sorbet — A scoop of tangy, refreshing sorbet continues the citrus journey and provides a clean, light finish to the meal.
Almond Biscotti — The nutty, crunchy cookies are perfect for dipping and offer a simple, not-too-sweet ending.
Fresh Berries with Whipped Cream — A bowl of mixed berries with a dollop of lightly sweetened cream is effortless and always satisfying.

Top Mistakes to Avoid

Mistake: Using frozen shrimp without thawing properly. If you use frozen shrimp, thaw them completely in the refrigerator overnight. If they’re still icy when they hit the hot pan, they’ll release a ton of water and steam instead of roast.
Mistake: Skipping the step of drying the shrimp. I’ve messed this up before, too—any surface moisture on the shrimp will instantly create steam in the oven, preventing that lovely caramelization and leaving you with a boiled texture.
Mistake: Adding the shrimp at the same time as the sprouts. Shrimp cook much faster than Brussels sprouts. If you put them in together, you’ll have overcooked, rubbery shrimp by the time the sprouts are tender.
Mistake: Forgetting to zest the lemon before juicing it. It is incredibly difficult to zest a juiced lemon half! Always zest your citrus first to capture all those fragrant oils.

Expert Tips

Tip: Grate your garlic instead

Shrimp And Brussels Sprouts

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 30 minutes

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Make this easy Shrimp and Brussels Sprouts sheet pan dinner in 30 minutes! A healthy, flavorful meal with minimal cleanup. Get the simple recipe here.

Ingredients

For the main ingredients:

1 lb large shrimp (peeled and deveined)
1 lb Brussels sprouts (trimmed and halved)
3 tbsp olive oil (divided)
4 cloves garlic (minced)
1 lemon (juiced and zested)
1/2 tsp red chili flakes (adjust to taste)
1 tsp smoked paprika
Kosher salt and freshly ground black pepper
2 tbsp fresh parsley (chopped (for garnish))

Instructions

01
Preheat your oven to a hot 425°F (220°C). This high heat is crucial for getting a nice roast on the vegetables and a quick cook on the shrimp. While the oven heats up, prepare your Brussels sprouts by trimming off the dry ends and slicing any larger ones in half or quarters so they're all roughly the same size for even cooking.
02
In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of the olive oil, the smoked paprika, a generous pinch of salt, and several grinds of black pepper. Make sure every sprout is nicely coated in the oil and seasoning. This fat and spice layer is what will create that beautiful, flavorful exterior.
03
Spread the seasoned Brussels sprouts in a single layer on your sheet pan. It's important they aren't piled on top of each other. Roast them in the preheated oven for about 10 minutes. You'll notice the edges will just start to become tender and take on a bit of color.
04
While the sprouts are having their initial roast, prepare the shrimp. In the same bowl (less cleanup!), combine the dried shrimp with the remaining 1 tablespoon of olive oil, the minced garlic, red chili flakes, and about half of the lemon zest. Toss everything together until the shrimp are evenly coated. The aroma from the garlic and lemon will be incredible already.
05
Pull the sheet pan out of the oven. The sprouts should be sizzling. Carefully add the marinated shrimp to the pan, nestling them amongst the sprouts in a single layer. Pop the pan back into the oven for the final 5-7 minutes of cooking. The shrimp are done when they're opaque, pink, and lightly curled.
06
Remove the pan from the oven. Immediately drizzle the juice from your fresh lemon all over the hot shrimp and sprouts. The steam will release the most amazing citrus scent. Give everything a gentle toss on the pan, then transfer to a serving platter. Garnish with the fresh parsley and the remaining lemon zest for a final pop of color and flavor.