Remove any tough outer layers with your fingers cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
Heat the olive oil in a pan over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds.
Add the Brussel sprouts and lemon zest and sauté until crisp-tender, about 5 minutes.
Remove from heat and stir in the lemon juice and thyme.
Season to taste best served immediately
Make-ahead tip: Brussels sprouts may be shredded up to a day ahead and stored in an airtight container in the refrigerator