While home, I embarked on more cooking adventurous with my mom, and I learned how to prepare grilled shrimp and grilled brussel sprouts. I’ve found that although meat may be intimidating to cook, it is much easier than it actually looks, and these shrimp were the definition of easy cooking.
To start, we preheated the oven 350 degrees and began with the brussel sprouts because they take longer to grill. We cut off the ends of them, and then cut them in half. After that, we placed them on a pan with foil on top, sprinkled salt and pepper over them, and also drizzled some olive oil on them too. We then placed them in the oven for 30 minutes. You know they’re done when you stick a knife in them and they’re soft. While these were cooking, we preheated our other oven to 400 degrees for the shrimp.
When the brussel sprouts were also done cooking, we moved on to the shrimp. The shrimp were frozen so we defrosted them during the day. When it was time to make them, we sprinkled them with salt and pepper, and drizzled olive oil on top, just like the brussel sprouts. We then placed the shrimp in the oven for 5-6 minutes, and knew they were done when they were pink on the outside but white on the inside.
And just like that, I cooked shrimp for the first time. I couldn’t believe how easy and quick this dish was. I later added some red pepper flakes on top of my shrimp to add more flavor, although they were flavored enough without it. When brussel sprouts are grilled, they almost taste like a vegetable candy because they taste so good. If you don’t like brussel sprouts, I would recommend trying them grilled because they’re amazing. Now that I know grilling shrimp is so easy, I can’t wait to try it in so many ways, such as over a fresh salad.