Lemon Pepper Shrimp & Roasted Brussels Sprouts
Lemon Pepper Shrimp & Roasted Brussels Sprouts is a delicious dish that brings together succulent shrimp, fresh vegetables, and a bright lemon flavor. This recipe is not only tasty but also packed with nutrients, making it a great choice for a healthy meal. With the addition of creamy avocado dressing, it adds an extra layer of flavor that makes this dish unforgettable.
Why Make This Recipe
This recipe is perfect for many reasons. First, it is quick and easy to prepare, making it ideal for busy weeknights. Second, the combination of shrimp and roasted Brussels sprouts offers a delightful mix of textures and tastes. Lastly, it’s a healthy option that is high in protein and fiber, helping you feel full and satisfied.
How to Make Lemon Pepper Shrimp & Roasted Brussels Sprouts
Ingredients:
- Shrimp
- Lemon pepper
- Garlic
- Brussels sprouts
- Bell peppers
- Asparagus
- Soft-boiled eggs
- Avocado dressing
Directions:
- Sauté the shrimp in a pan with lemon pepper and minced garlic until the shrimp is cooked through.
- Roast the Brussels sprouts and sliced bell peppers in the oven until they are tender and slightly caramelized.
- Steam the asparagus until bright green and crisp-tender.
- For the soft-boiled eggs, boil water, gently add the eggs, and cook for about 6-7 minutes. Once done, cool the eggs in ice water and peel them.
- To serve, plate the sautéed shrimp, roasted vegetables, and soft-boiled eggs. Drizzle with creamy avocado dressing for an extra burst of flavor.
How to Serve Lemon Pepper Shrimp & Roasted Brussels Sprouts
Serve Lemon Pepper Shrimp & Roasted Brussels Sprouts warm. You can place the shrimp, vegetables, and eggs on a large platter for sharing, or serve them individually on plates. Make sure to add a generous drizzle of avocado dressing on top for extra taste. This dish pairs well with quinoa or brown rice if you want a heartier meal.
How to Store Lemon Pepper Shrimp & Roasted Brussels Sprouts
To store leftovers, place the shrimp and vegetables in an airtight container. They can be kept in the refrigerator for up to 2 days. When you reheat, do so gently to avoid overcooking the shrimp. The avocado dressing should be kept separate and can also be stored in the fridge for a few days.
Tips to Make Lemon Pepper Shrimp & Roasted Brussels Sprouts
- Make sure to use fresh shrimp for the best flavor.
- Don’t overcrowd the pan when sautéing or roasting; this helps everything cook evenly.
- Adjust the amount of lemon pepper to suit your taste.
- Feel free to experiment with different vegetables based on your preference.
- For a creamier texture, blend the avocado dressing a bit longer until smooth.
Variation
You can switch up the vegetables based on what you have on hand. Zucchini, carrots, or even mixed peppers can be great substitutes. For a different flavor profile, try seasoning the shrimp with chili powder or smoked paprika instead of lemon pepper.
FAQs
Q1: Can I use frozen shrimp for this recipe?
A1: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
Q2: How do I know when the shrimp is cooked?
A2: The shrimp will turn pink and opaque when it’s fully cooked. It usually takes about 3-5 minutes to cook.
Q3: What can I use instead of avocado dressing?
A3: You can use a simple vinaigrette or a yogurt-based dressing if you prefer.
Enjoy your Lemon Pepper Shrimp & Roasted Brussels Sprouts! It’s a simple, healthy, and delicious meal that everyone will love.
