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!
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.
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
**As an Amazon affiliate I earn from qualifying purchases.
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.