LOW-CARB ROASTED ASIAN SHRIMP AND BRUSSELS SPROUTS SHEET PAN MEAL

INGREDIENTS:

• 1 lb. brussels sprouts, stems trimmed and cut in half


• 1-2 T olive oil


• 1 lb. jumbo frozen shrimp, thawed and drained well (I used 16-25 size shrimp.)


• salt and fresh-ground black pepper to taste

ASIAN MARINADE/SAUCE INGREDIENTS:

• 1/3 cup soy sauce (gluten-free if needed)


• 2 tsp. Agave Nectar (or use maple syrup or 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


• 2 T rice vinegar (not seasoned rice vinegar, which contains sugar)


• 2 T granulated Monk Fruit sweetener, granulated Stevia sweetener, or other sweetener of your choice, see notes

INSTRUCTIONS:

1. Thaw shrimp overnight in the refrigerator.


2. 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.


3. Mix the soy sauce, rice vinegar, sweetener, agave, sesame oil, and garlic powder to make the marinade/glaze mixture.


4. Preheat oven to 400F/200C and spray a large baking sheet with oil or non-stick spray.


5. 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.


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