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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.
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- 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 Brussels sprouts - trimmed and shredded
- 1 tbsp Honey
- 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 onions - white part thinly sliced
- 1 tbsp Sesame oil
- 3 Green onions - green part thinly sliced
- Garlic - fried – optional
- Lime - wedges - optional for serving
- Sesame seeds - toasted – optional
- 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.
- 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.
- 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.
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