Roasted Shrimp, Radishes, and Shaved Brussel Sprouts

May 21, 2015

Happy Hump Day y’all! I’m so excited for the weekend. Even though New York has been cold, I can feel summer coming. I’m so excited for sunnier, happier days. The one perk of this spring has been the beautiful sunsets. I don’t know what’s going on… and maybe it’s just the fact that before this spring, I lived further in on the island. The sunsets have been overly saturated, basically so breathtaking. Well those colors are shining through and really speaking to me. And it inspired me to make my dinner just as colorful.


I started off thinking I’d make this quick roasted shrimp dinner, that I’ve made many times. It’s fast and easy – and really who doesn’t love shrimp? I’m obsessed with shrimp, personally. So I came home and realized I had a few vegetables that really needed to be used before I left for my weekend vacation. Can’t let those go to waste!! So I had these beautiful pink and purple radishes in my fridge and some brussel sprouts and I thought… why not roast them? If I could kiss myself, I would. The decision was the right one. And I had a great dinner… while watching the most awkward episode of The Bachelorette. Do we even need to talk about it? It’s just awkward. Let’s not even get started on the craziness that is the first episode. The girl in me loved it, but the adult in me feels like my time could have been better spent. But some of those men are soft on the eyes – cuter than a sack of puppies! Anyways, I’ll chock it off to hump day boredom and move on with my utter food delight. So back to the important things… FOOD!

Ok so here’s the amazing thing about this dish! It takes maybe 15  minutes to make… maybe! So let’s get started! I mean it’s the perfect dish for a weeknight. And who doesn’t want to eat something pink? I know I’m going on about the color thing, but honestly PINK ON EVERYTHING! I love it y’all!




1 lb shrimp, skinned and deveined

3 radishes – cut very thinly

3 brussel sprouts

2 tbsp olive oil

1 clove of garlic

freshly shredded parmesan cheese

salt and pepper, season to taste

juice of 1/2 a lemon

Optional: pasta w/ pesto or lovely mixed greens


1. Preheat oven to 400° F, lay shrimp  radishes, and garlic over  coated or sprayed baking sheet (9 x 13 in).

2. Finely chop brussel sprouts (or use a zester for even finer pieces) Sprinkle brussel sprouts over the shrimp, sprinkle olive oil and lemon juice over all of the pan. Season with salt and pepper. Toss to combine.

3.  Place pan in the oven and roast for about 7 – 8 minutes, until shrimp is pink, firm, and cooked entirely through.

4. Serve immediately over fresh greens or if you’re having a carb craving over fresh pesto pasta -mmmmm that’s the good stuff. All of the carbs!

*If you like a well roasted radish, put radishes in oven for 5 minutes prior to the shrimp.

And just in 12 minutes, you’ve got yourself a delightfully, colorful shrimp dinner. Nothing better! – unless you had some grits… hmmmm ideas?

Hope y’all have a wonderful Memorial Day Weekend! Hope to see all of your Memorial Day meals on Instagram!

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  • Foodfhonebook

    Reblogged this on Foodfhonebook and commented:
    Foodfhonebook loves this

    May 21, 2015 at 4:27 am Reply
    • North Dixie Kitchen

      Thanks so much! It’s so easy and those colors!!! That’s all I can even say – it’s all about the color!

      May 21, 2015 at 4:36 pm Reply
  • Sweet Bean Design

    Oooo I love this! and hah! Tell me about it- most awkward Bachelorette episode ever #teamkaitlyn

    May 21, 2015 at 1:27 pm Reply
    • North Dixie Kitchen

      Thank goodness she made it! I would have just given up… or had another glass of wine.

      May 21, 2015 at 4:37 pm Reply

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