Updated: Jan 24
Looking for an easy, healthy dinner option? Look no further. This shrimp and veggie meal will leave you satisfied.
This meal has it all - sweet yet savory and oh so yummy! Many variations are possible, making this recipe diet-friendly and easy on the budget. For those looking for low carb meal ideas, this one is sure to please. Simple and delicious, you'll have a home cooked meal on the counter in less than 30 minutes. This basic concept can work with any protein and vegetables you have on hand. I happened to have shrimp and Brussels sprouts, two of my favorites!
Have dinner on the table in under 30 minutes!
1 pound shrimp (wild-caught, always)
1 pound vegetables (Brussels sprouts are my favorite)
2 tablespoons olive oil
Salt and pepper
1/3 cup soy sauce
2 teaspoons Hoisin sauce
1 tablespoon garlic infused olive oil (you can use garlic powder and regular olive oil)
2 tablespoons of sweetener (I used Xylitol)
Preheat oven to 400 F. Line a large baking sheet with a silicone mat or foil (if using foil, spray or rub with oil to prevent sticking).
Thaw shrimp in a colander. Rinse and allow to fully drain.
Mix 1/3 cup soy sauce, 2 teaspoons Hoisin sauce, 1 tablespoon garlic olive oil and 2 tablespoons of sweetener.
Thoroughly dry shrimp using paper towel. Place shrimp in the glaze mix and allow to soak up all of that goodness (keep 1/4 cup glaze separate to drizzle over baked shrimp and veggies).
Rinse Brussels sprouts and slice in half. Trim off any bad leaves.
Place on baking sheet and drizzle with olive oil. Salt and pepper to taste. Bake until edges brown, about 15 minutes.
Drain excess glaze from shrimp. Add shrimp to baking sheet with veggies, keeping a single layer. Bake an additional 8 minutes, or until shrimp are fully cooked (adjust baking time to the size of your shrimp).
Remove from the oven. Mix shrimp and veggies, adding additional glaze if desired.
This can be served over rice (cauliflower rice if you're following a low carb lifestyle), or eaten as is.
Plate and serve!
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