Gather and prep all ingredients. Pre-heat oven to 400F. If shrimp were frozen, blot with a paper towel to dry.

In a bowl, combine the ingredients for the marinade. Mix together well.

Add shrimp to a Ziploc bag or a bowl and pour in half of the marinade. Shake the bag (or mix well in the bowl) so that the shrimp are evenly coated. Set aside.

Prepare the brussels sprouts. Wash if needed, then trim the stem and slice in half length-wise. Discard excess leaves if preferred.

Toss the brussels sprouts in the olive oil, then season with salt and pepper to taste. Make sure everything is evenly coated.

Lay brussels sprouts in a single layer on a baking tray. Line with parchment paper if needed. Bake for 15-20 minutes or until brussels sprouts are starting to brown and slightly crisp on the outside.

Once the brussels sprouts are ready, drain any excess marinade from the shrimp and place on the baking sheet. Return to the oven to cook shrimp. The shrimp should be pink and slightly firm, about 6-8 minutes. Once done, lightly brush remaining marinade over the shrimp and brussels sprouts.

Serve immediately and enjoy! Garnish with slice of lemon and chopped cilantro if desired.