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

Ingredients

• 1 lb. jumbo frozen shrimp, thawed and drained well
• 1 lb. brussels sprouts, stems trimmed and cut in half
• 2 T olive oil
• Salt and fresh-ground black pepper to taste
• 1/3 cup soy sauce, gluten-free if needed
• 2 T rice vinegar
• 2 T granulated Monk Fruit sweetener or other sweetener of your choice
• 2 tsp. Agave Nectar
• 1 T Asian sesame oil
• 1/2 tsp. garlic powder

Directions

1. Move the shrimp to the refrigerator to thaw overnight. About 15-20 minutes before cooking, set the shrimp in a colander in the sink so the excess liquid can run off. In a separate bowl, stir together the soy sauce, rice vinegar, sweetener, agave, sesame oil, and garlic powder for the glaze and marinade.
2. Heat the oven to 400F/200C, then coat a large baking sheet with oil or non-stick spray. Once the shrimp are well drained, spread them over paper towels, top with more paper towels, and pat until they are as dry as possible. Add the shrimp to a Ziploc bag with half of the glaze mixture, seal it, and let them marinate while you get the brussels sprouts going.
3. Rinse the brussels sprouts only if they need it, then dry them thoroughly. Slice off the stem end from each one and halve them, trying to keep the leaves attached as much as you can. Add the brussels sprouts to a bowl, toss with the amount of olive oil, salt, and fresh-ground black pepper you want, then arrange them in one even layer on the prepared baking sheet. Roast for 15 minutes.
4. When the brussels sprouts have roasted 15 minutes, pour the shrimp into a colander in the sink and drain them well. Take the baking sheet out of the oven, slide the brussels sprouts to one side, and arrange the shrimp in a single layer on the open side of the pan.
5. Return the pan to the oven and roast until the shrimp are pink and just barely firm, about 6-8 minutes. Take the sheet pan out of the oven, stir the shrimp and brussels sprouts together, removing any burned loose leaves if needed, then brush everything with the rest of the glaze. Serve immediately.