You can have dinner on the table in less than 30 minutes with this Spicy Shrimp and Brussels Sprout Stir-fry! Post may contain affiliate links.
Spicy Shrimp and Brussels Sprout Stir-fry
After eating my weight in candy and cookies, I am ready for something a little lighter. A tad healthier. Something with some color other than chocolate brown. Something light, but still substantial because it is freezing outside – so no wimpy salads need apply. In steps Spicy Shrimp and Brussels Sprout Stir-Fry to the rescue. Stir fries are so nice, aren’t they? Once the prep is done, you are just whipping out dinner in no time and all those little bowls and piles of mise en place makes me feel like such a chef.
After discovering the joy that is Roasted Brussels Sprouts, I wasn’t sure how I would feel about these slivers of it laced through my stir fry. Turns out I had nothing to worry about, this was so good.
The Brussels Sprouts and the bean sprouts paired so nicely with the shrimp. Served over some brown rice and some fresh lime wedges to squeeze over the top, it was just what I needed! Using my favorite Benriner Japanese Mandolin Vegetable Slicer – it made quick work of the Brussels sprouts, so this came together really easy.
Spicy Shrimp and Brussels Sprout Stir-Fry
- 2 tablespoons vegetable oil divided
- 1 pound brussels sprouts trimmed and shredded
- Salt and pepper
- 1 cup bean sprouts
- 2 cloves garlic thinly sliced
- 1 green chili such as Thai, thinly sliced
- 3 scallions white and green parts separated and thinly sliced
- 1 pound shrimp 41 to 50, peeled and deveined (tails left on)
- 2 teaspoons toasted sesame oil
- Lime wedges for serving
- In a large skillet or wok, heat 1 tablespoon of the vegetable oil over high heat. Add the Brussels sprouts, season with salt and pepper and saute quickly, tossing them so the all get a turn at the hot wok (about 3-5 minutes). Remove to bowl.
- Add the beansprouts to the wok, and toss quickly for about 1 minute or until heated through. Remove from wok and add to bowl.
- Wipe out the pan if you need to and add 1 tablespoon of oil. Add the garlic, the chile pepper and the white part of the scallions. Saute for about 1 minute or until fragrant, then add the shrimp. Continue to saute for about 3-4 minutes or until shrimp is opaque and cooked through. Add to bowl with bean sprouts and Brussels sprouts and drizzle with sesame oil and sprinkle with green parts of the scallions.
- Serve over cooked rice with lime wedges for serving.
I’m linking up with:
Linky Party @ Lou Lou Girls
Treasure Box Tuesday @ Yesterfood
In and Out of the Kitchen @ Feeding Big
The Hearth and Soul Hop @ The 21st Century Housewife
Delicious Dish Tuesday @ Full Time Mama
Tasty Tuesdays @ Anyonita Nibbles
**Sidewalk Shoes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.