Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal (Video)
We loved this Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal, and this tasty dinner idea is so easy to make!
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 Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal, and we loved this combination. 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 and Keto Shrimp Dinners! Or check out Low-Carb and Keto Sheet Pan Meals for Easy Family Dinners for even more tasty ideas for sheet pan meals!
What ingredients do you need for this recipe?
- jumbo frozen raw shrimp, thawed
- brussels sprouts
- olive oil
- salt and fresh-ground black pepper to taste
- soy sauce, use Gluten-Free Soy Sauce (affiliate link) if needed
- rice vinegar
- granulated Monkfruit Sweetener (affiliate link) or other sweetener of your choice
- Agave Nectar, or use another 2 tsp. sweetener of your choice
- Asian sesame oil (affiliate link)
- Garlic Powder (affiliate link)
How to Make Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal:
(Scroll down for complete printable recipe with nutritional information.)
- 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.
- Mix ingredients to make the marinade/glaze mixture.
- Put shrimp in a Ziploc bag, and add about half the marinade/glaze. Let the shrimp marinate while you start cooking the brussels sprouts
- 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 spread out on baking sheet.
- Roast in a preheated 400F/200C oven. Cook brussels sprouts 15 minutes while the shrimp marinate.
- 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 together, and brush generously with the remaining marinade/glaze mixture. Serve hot.
Make it a Low-Carb 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
- 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
- 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 (see notes)
- 2 T granulated Monk Fruit sweetener or other sweetener of your choice (see notes)
- 2 tsp. Agave Nectar (or use 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
- Thaw shrimp overnight in the refrigerator.
- 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.
- Mix the soy sauce, rice vinegar, sweetener, agave, sesame oil, and garlic powder to make the marinade/glaze mixture.
- Preheat oven to 400F/200C and spray a large baking sheet with oil or non-stick spray.
- 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.
- 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.
- Wash brussels sprouts if needed and dry well. (Most packaged brussels sprouts don’t need washing.)
- 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.)
- 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.
- After the brussels sprouts have cooked 15 minutes, drain the shrimp well in a colander placed in the sink.
- Remove baking sheet from the oven, push the brussels sprouts over to one side, and spread the drained shrimp out in a single layer.
- 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.)
- 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.
- Serve immediately.
I would use granulated Monk Fruit sweetener (affiliate link) for this recipe, but use the sweetener you prefer. You can buy Asian sesame oil (affiliate link) at Amazon.com if it's hard to find where you live. Don't use seasoned rice vinegar, which contains sugar.
Amount Per Serving: Calories: 296Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 239mgSodium: 2399mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 31g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Shrimp and Brussels Sprouts Sheet Pan Meal is good for low-carb and Keto diets and also perfect for the original South Beach Diet. 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 sugar-free maple syrup or another approved sweetener to replace that if you prefer.
Find More Recipes Like This One:
Use Sheet Pan Meals to 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.