Lemon Garlic Shrimp with Hasselback Potato and Brussels Sprouts is a vibrant and well-rounded meal that brings together fresh, zesty flavors with hearty, satisfying sides. The shrimp are marinated in a tangy lemon and garlic mixture, then cooked to perfection, offering a burst of citrus and aromatic richness. Paired with Hasselback potatoes—crispy on the outside and tender on the inside, with a delightful, seasoned crunch—and Brussels sprouts that are roasted to a golden crisp, this dish creates a harmonious balance of textures and flavors. Ideal for a special dinner or a gourmet twist on a weeknight meal, this recipe delivers both elegance and comfort on your plate.
Ingredients:
For the Lemon Garlic Shrimp:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
1 lemon, zested and juiced
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
For the Hasselback Potatoes:
4 medium russet potatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried thyme
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
1 tablespoon fresh chives, chopped
For the Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon balsamic vinegar
Instructions:
Prepare the Hasselback Potatoes:
Preheat the oven to 425°F (220°C).
Place each potato between two wooden spoons or chopsticks. Slice the potatoes thinly, making sure not to cut all the way through.
In a small bowl, mix together the olive oil, minced garlic, dried thyme, salt, and pepper.
Brush the mixture over the potatoes, making sure it gets between the slices.
Place the potatoes on a baking sheet and bake for 45-50 minutes, or until they are crispy on the edges and tender in the middle.
During the last 10 minutes of baking, sprinkle the grated Parmesan cheese over the potatoes.
Garnish with chopped fresh chives before serving.
Cook the Brussels Sprouts:
While the potatoes are baking, preheat a large skillet over medium-high heat.
Add the olive oil to the skillet and heat.
Add the Brussels sprouts, cut side down, and season with salt and pepper.
Cook for 6-8 minutes, stirring occasionally, until they are browned and tender.
Drizzle with balsamic vinegar and toss to coat. Remove from heat and set aside.
Prepare the Lemon Garlic Shrimp:
In another large skillet, heat the olive oil over medium heat.
Add the minced garlic and cook for about 1 minute, or until fragrant.
Add the shrimp to the skillet and season with paprika, salt, and pepper.
Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
Add the lemon zest and juice to the skillet and stir to combine.
Remove from heat and sprinkle with chopped fresh parsley.
Serve:
Arrange the Lemon Garlic Shrimp, Hasselback Potatoes, and Brussels Sprouts on a serving platter.
Serve hot, garnished with additional lemon wedges if desired.
