You can have dinner on the table in less than 30 minutes with this Spicy Shrimp and Brussels Sprout Stir Fry! The perfect weeknight stir fry!
Brussels sprouts are available year round, but their peak season (in the US) is September through February. That makes them perfect for a winter stir fry!
I found this recipe from Martha Stewart and was instantly intrigued by the shrimp and Brussels sprouts combination. It turns out they are so good together!
Ingredients:
Brussels Sprouts - use a mandoline or a food processor to shred them quickly and easily.
Bean Sprouts - can use canned or fresh. I have also made this without them and it's still delicious!
Garlic, chili pepper, and green onions - you can omit the pepper if you don't want it spicy.
Shrimp
Toasted Sesame Oil - adds so much flavor.
Lime wedges - for serving. That burst of citrus really brightens this at the end.
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 stir fried 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 the perfect weeknight dinner!
More Shrimp Recipes
Recipe
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Spicy Shrimp and Brussels Sprout Stir-Fry
Ingredients
- 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
Instructions
- 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.
Love the spicy kick here and this tasty dish is just perfect for busy nights!
We are big shrimp eaters here in Florida and This is a keeper recipe for us, we love brussels and I have both on hand going to make this Friday for lent
The combination sounds wonderful! Perfect weeknight meal!
I love how you are using brussel sprouts in this recipe - very original!
Oh yum!! This sounds delicious, and includes all my favorite things!
Why have I never paired shrimp and sprouts together before?! This is beyond brilliant!
I LOVE shrimp with my sprouts! I tossed them together in a salad once and fell hard - texture on texture!
This sounds amazing! I've not done this combo before. Love the flavors in this dish!
Pinned! This looks sooooooooo yummy 🙂
love brussels sprouts and am forever trying to get my family to eat them other than just at chrismtas!
I always enjoy your recipes but I must say I am not a fan of the brussel sprouts. Enjoy.
So unique and delicious! I'm slowly coming around to really liking sprouts depending on how their cooked - this would make me happy. And I LOVE your dishes! So cute.
Sounds like a light and tasty dish. I've never been a huge fan of brussel sprouts except when my parents grew them and they were picked young and sweet. My dear grandmother used to buy the old worn out ones from the green grocer and boil them mercilessly. I don't know how she got them past her nose to actually eat them. *shivers*
Oh, that sounds disgusting!
Oh yes. 1000x, yes!
Stir fries really are the best and they can be SO HEALTHY. Love that this incorporates brussels sprouts...not a usual stir fry suspect!