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Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal (Video)

We loved this Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal, and this tasty dinner idea is also Keto, low-glycemic, gluten-free (with gluten-free soy sauce), dairy-free, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

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Sheet Pan Meal!

Watch the video to see if you’d like to make Low-Carb
Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal!

Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com.

Have you noticed I’ve gotten a little infatuated with Sheet Pan Meals? And it seems like other people are crushing on them too, because the Low-Carb Chicken Stir-Fry Sheet Pan Meal I posted in January has been wildly popular on the blog and on Pinterest as well.

Kara and I both loved the sauce on that Chicken Stir-Fry Sheet Pan Meal, and we’re both huge fans of roasted brussels sprouts, so that’s what inspired this Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal, and we loved this combination just as much.  And I ended up with the leftovers, which I am happy to report were not bad at all warmed up in the microwave. I devoured them for lunch the next day.

We used jumbo-size frozen shrimp which I realize are probably a splurge for most budgets, but if you like shrimp I hope you’ll try this for a special low-carb dinner. And if brussels sprouts are just a no-go at your house, you might like this Spicy Roasted Shrimp and Green Beans (or Broccoli) Sheet Pan Meal instead! And if you really love shrimp, here’s a great collection of Low-Carb Shrimp Dinner Recipes!

Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com.

Thaw the frozen shrimp overnight in the refrigerator, then drain the shrimp VERY WELL before you make this. When they are well-drained, blot dry with paper towels, put in a Ziploc bag, and add about half the marinade/glaze mixture. Let the shrimp marinate while you start cooking the brussels sprouts.

Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com.

Wash brussels sprouts if needed, trim stems, and cut in half. Try not to have too many leaves fall off, because they tend to get overly done. Toss brussels sprouts with olive oil, salt, and pepper and roast in a preheated 400F/200C oven. Cook brussels sprouts 15 minutes while the shrimp marinate.

Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com.

After 15 minutes, drain the shrimp VERY WELL, push the brussels sprouts over, and arrange shrimp in a single layer on the end of the baking sheet. Cook just until shrimp are done, about 6-8 minutes more. Remove from the oven, stir the shrimp and brussels sprouts, and brush generously with the remaining marinade/glaze mixture. Serve hot.

Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com.

Make it a Meal:  This would be delicious with The BEST Easy Cauliflower Rice for a low-carb meal.

More Tasty Shrimp Recipes:

Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper ~ Kalyn’s Kitchen
Sheet Pan Balsamic Shrimp and Summer Vegetables ~ Taste and Tell
Low-Carb Shrimp Dinner Recipes (from Low-Carb Recipe Love on Fridays)
Roasted Curry Shrimp and Zucchini Sheet Pan Meal ~ Cookin’ Canuck
Quick and Easy Spicy Broiled Shrimp ~ Kalyn’s Kitchen
One Pan Spicy Garlic Shrimp ~ Dinners, Dishes, and Desserts

Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal

Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal is the perfect combination of shrimp and brussels sprouts.

Ingredients:

Ingredients:

  • 1 lb. jumbo frozen shrimp, thawed and drained well (I used 16-25 size shrimp.)
  • 1 lb. brussels sprouts, stems trimmed and cut in half
  • 1-2 T olive oil
  • salt and fresh-ground black pepper to taste

Asian Marinade/Sauce Ingredients:

  • 1/3 cup soy sauce (gluten-free if needed)
  • 2 T rice vinegar (not seasoned rice vinegar, which contains sugar)
  • 2 T granulated Monk Fruit sweetener, granulated Stevia sweetener, or other sweetener of your choice, see notes
  • 2 tsp. Agave Nectar (or use maple syrup or another 2 tsp. sweetener of your choice, but the stickiness of the agave helps the glaze stick to the food)
  • 1 T Asian sesame oil
  • 1/2 tsp. garlic powder

Directions:

  1. Thaw shrimp overnight in the refrigerator.
  2. At least 15-20 minutes before you’re starting to cook, put the shrimp in a colander placed in the sink and let them drain well.
  3. Mix the soy sauce, rice vinegar, sweetener, agave, sesame oil, and garlic powder to make the marinade/glaze mixture.
  4. Preheat oven to 400F/200C and spray a large baking sheet with oil or non-stick spray.
  5. After the shrimp have drained well, put them on a layer of paper towels, cover with more towels, and blot dry, so they are as dry as you can get them.
  6. Put the dried shrimp and half of the marinade/glaze mixture into a Ziploc bag and let the shrimp marinate while you start cooking the brussels sprouts.
  7. Wash brussels sprouts if needed and dry well. (Most packaged brussels sprouts don’t need washing.)
  8. Trim the stem end off each brussels sprout and cut in half, taking care not to make leaves fall off as much as you can. (Individual leaves may get overly done when they cook; I kind of liked the dark single leaves, but Kara thought they were too bitter.)
  9. Put brussels sprouts into a bowl and toss with desired amount of olive oil, salt, and fresh-ground black pepper, then spread the brussels sprouts out in a single layer on the baking sheet and roast 15 minutes.
  10. After the brussels sprouts have cooked 15 minutes, drain the shrimp well in a colander placed in the sink.
  11. Remove baking sheet from the oven, push the brussels sprouts over to one side, and spread the drained shrimp out in a single layer.
  12. Put back in the oven and roast until shrimp have turned pink and are barely firm, about 6-8 minutes. (Smaller shrimp will cook more quickly; don’t overcook the shrimp for best flavor.)
  13. Remove the sheet pan from the oven, give the shrimp and brussels sprouts a stir (and remove any burned individual leaves if you have some), and brush with the remaining marinade/glaze.
  14. Serve immediately.

Notes:

I would use granulated Monk Fruit sweetener or granulated Stevia sweetener for this recipe, but use the sweetener you prefer. (Read here about why I like Monk Fruit Sweetener if it’s new to you.) You can buy Asian sesame oil at Amazon.com if it’s hard to find where you live.

This recipe created by Kalyn and Kara and inspired by Low-Carb Chicken Stir-Fry Sheet Pan Meal and a love for roasted brussels sprouts.

All images and text ©

Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal is also perfect for the South Beach Diet and other types of low-carb eating plans. Some low-carb dieters avoid Agave Nectar, but in the tiny amounts used here I like the way it helps the marinade/glaze stick to the food. You can use maple syrup or another approved sweetener to replace that if you prefer.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal found on KalynsKitchen.com

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24 comments on “Low-Carb Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal (Video)”

  1. I'm not a huge fan of Brussels sprouts, except when they are roasted. And I'm a huge fan of shrimp always. What a great combination!

  2. I'm looking forward to trying this! I must say though, when I roast Brussels sprouts and the leaves fall onto the pan they become delicious little crisps! Love em!

  3. Sheet Pan meals are the best! I love that this combines 2 of my favorites – shrimp and sprouts! We will be trying this very soon! Thanks for including my Spicy Garlic Shrimp!

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  6. Making this now, can’t  fit all the shrimp on the pan.  Oh well, will cook the rest separately.
    I am curious, I made your chicken stir fry sheet pan last week, loved it.  That marinade has less stevia and more syrup than this marinade.  Any reason for the difference, or are you just experimenting?  I am making the chicken again when shrimp comes out for my lunch all week, that is how I noticed the difference!

    • The total amount of sweetener is less for the chicken stir-fry. I probably used more Stevia (monkfruit) in this one because Brussels sprouts are a strong flavor, but truthfully I’m not 100% sure. We experiment with the recipes and go with the least amount of sweetener/agave that tastes okay!

  7. This was fabulous! A keeper!  Thank you!

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  15. The only options I have at my grocery store for medium to jumbo shrimp is with the tail-on…I can’t tell by your picture if you left the tail or removed them. I like to have most of the work done to make recipes (and my life) easier so I choose the peeled and deveined, but they only come with tail on. After rambling, my question is do I remove the tail? 

    • My shrimp have the tail off. The tails are not that hard to pull off, but honestly I don’t think it would be that bad at all to leave the tails on. Depending on how formal you are at your dinner table you could even pick them up by the tail and eat them! It certainly won’t hurt the flavor if they’re cooked with the tails on.

  16. I have made this twice, left out all the sweeteners and it’s still delicious!

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