Honey garlic shrimp and Brussels sprout Fast2eat

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This Shrimp and Brussels Sprout is a quick and easy dinner. Honey, garlic, and sesame oil make this a flavourful dinner you can make in about 20 minutes!

This is one of my favourite weeknight dinners because it is so fast, healthy, and delicious.

It is a great meal that you make in a snap but savours slowly.

I love Asian-inspired dishes like this – sesame oil, honey, soy, rice vinegar are usual suspects in my stir-fries.

Even if you are on the fence about Brussels sprouts, you should totally give it a try! The flavours are fresh, sweet, and wonderfully savoury.

Serve over a bed of quinoa or rice as a side.

Check out my article with the Smart tips you should know when cooking shrimp for a perfect shrimp every time.

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Honey Garlic Shrimp and Brussels Sprout Fast2eat

Honey Garlic Shrimp and Brussels Sprout Fast2eat

This simple healthy stir fry is one of my recent favourites. The amazing flavour combination of the honey caramelized sprouts, garlicky shrimp, and sesame oil is easy, fast, tasty and irresistible! And it comes together in 20 minutes! Nothing better than an easy, delicious, and healthy real food meal!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 people


Marinated Shrimp

  • 2 tbsp Honey
  • 1 tbsp Rice vinegar
  • 1 tbsp Soy sauce - low sodium
  • 1 tsp Ginger - powder or 2 tsp freshly grated ginger
  • 500 g Shrimp - peeled and deveined

Sautée Brussels Sprout

  • 1 tbsp Oil
  • 2 cloves garlic - minced or thinly sliced
  • 500 g Brussel sprouts - trimmed and shredded
  • 1 tbsp Honey
  • Salt
  • Pepper

Stir-fry Shrimp

  • 1 tbsp Oil
  • 4 cloves Garlic - minced or thinly sliced
  • Ladyfinger pepper - sliced without seeds or 1 small green chilli, such as Thai, thinly sliced
  • 3 Green onion - white part thinly sliced


  • 1 tbsp Sesame oil
  • 3 Green onion - green part thinly sliced
  • Garlic - fried – optional
  • Lime juice - wedges - optional for serving
  • Sesame seeds - toasted – optional


Marinated Shrimp

  • Wash, peel and devein the shrimp.
  • Whisk together honey, rice vinegar, soy sauce and ginger in a bowl.
  • Add shrimp and toss to combine. Cover and let the shrimp marinate while you start cutting and cooking the brussels sprouts.

Sautée Brussels Sprout

  • Wash brussels sprouts and, with a sharp knife, trim stems and shred them.
  • In a wok or large skillet, heat vegetable oil over medium-high. Sautée brussels sprouts, occasionally stirring until tender, about 5 minutes.
  • Drizzle with honey, season with salt and pepper, and toss for about 1-2 minutes to combine until the edges begin to be slightly brown.
  • Transfer to a separate platter.

Stir-fry Shrimp

  • Add vegetable oil to the wok or large skillet and return to heat.
  • Add garlic, Ladyfinger or chilli pepper, and scallion whites and cook until fragrant, 30 seconds.
  • Drain the shrimp, then add to the pan.
  • Season with salt and pepper, and sauté until opaque throughout, about 4 minutes.

Garnish to serve

  • Add to the platter, drizzle with sesame oil, top with green onions (green part), and toss.
  • Serve immediately, garnished with fried garlic and lime wedges if desired.

Reduce the marinated (optional)

  • Bring marinated leftover to the pan and reduce a bit for a delicious glaze.
  • Cover with the remaining marinade/glaze mixture.
  • Serve hot.



Food processor
If you are in a rush, a food processor makes fast work of shredding sprouts.
Frozen shrimp
I used raw shrimp that was frozen but then thawed. I thaw them by running water over them through a strainer for a few minutes.
Frozen shrimp is my go-to protein for fast dinners because:
  • They thaw out quickly – no need to remember to pull them out of the freezer well in advance.
  • They cook quickly - They usually take about 5 minutes to cook but cooking time will vary depending on the size you use, so keep a close eye on them.
Shrimp cook very quickly, and overcooking them will make them rubbery and just generally not appetizing. But the nice thing about them is you can tell they are done when they turn from grey to pink.
Shrimp tails
It is up to you whether or not the tails are removed. I like to remove the shrimp's tails before cooking, but the tails can be left on the shrimp for a nicer presentation and removed before eating.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 270kcal | Carbohydrates: 22g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 1010mg | Potassium: 539mg | Fiber: 4g | Sugar: 13g | Vitamin A: 898IU | Vitamin C: 93mg | Calcium: 206mg | Iron: 4mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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