Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal

Directions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.)
5. 5
   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.
6. 6
   Serve immediately.