Brussels Sprouts with Shrimp Sauce

Name: Brussels Sprouts with Shrimp Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 20 Dried large shrimp; ½ cup Hot chicken broth; ¼ cup Vegetable oil; 6 Garlic cloves, chopped; 1 pound Brussels sprouts, trimmed and halved (larger ones quartered); ½ Chicken bouillon cube; Kosher salt

Recipe GLPR00142b25f4ac00

Main Course

55 min

131 cal

Servings: 4

Stovetop

SNAP eligible

Tender brussels sprouts tossed with a savory shrimp-infused sauce made from rehydrated dried shrimp and aromatic garlic. This light, flavorful dish celebrates Mediterranean seafood traditions and comes together quickly with simple, wholesome ingredients.

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Ingredients

20 Dried large shrimp

½ cup Hot chicken broth

¼ cup Vegetable oil

6 Garlic cloves, chopped

1 pound Brussels sprouts, trimmed and halved (larger ones quartered)

½ Chicken bouillon cube

Kosher salt

Directions

Place the dried shrimp in a small bowl and pour the hot chicken broth over them. Let steep for 8–10 minutes until the shrimp are fully softened and rehydrated. The liquid will become infused with shrimp flavor. Do not drain; reserve the shrimp and the flavorful soaking liquid.
While the shrimp rehydrate, trim the brussels sprouts and cut them in half lengthwise. If any are significantly larger, cut them into quarters so all pieces are roughly the same size for even cooking.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chopped garlic and stir-fry for about 1 minute until fragrant, being careful not to let it brown.
Add the prepared brussels sprouts to the skillet. Stir and toss frequently over medium-high heat for 5–7 minutes, allowing them to develop light browning on the cut sides.
Pour in the rehydrated shrimp along with their steeping liquid. Crumble the chicken bouillon cube directly into the pan and stir until dissolved. The Brussels sprouts will cook in this flavorful broth.
Reduce heat to medium and continue cooking for 12–15 minutes, stirring occasionally, until the brussels sprouts are tender when pierced with a fork and the liquid has mostly reduced into a glaze that coats the vegetables and shrimp.
Taste and season with kosher salt as needed. Transfer to a serving dish and serve warm, ensuring each portion has shrimp and vegetables coated in the savory sauce.

Comments

Grocery List Plus Editorial Staff4

Shrimp and brussels sprouts are both reliable finds at any Charlotte grocer—Harris Teeter, Kroger, Food Lion, and Walmart all stock frozen shrimp year-round and fresh brussels sprouts seasonally, with no special-trip ingredients required. The cost per serving lands around $3–3.50, driven by shrimp; brussels sprouts and pantry staples keep it moderate for a seafood dish. The stated 55 minutes is honest for roasting sprouts and simmering the sauce, though you'll spend 10–15 minutes prepping shrimp and vegetables. This works as a weeknight side or light main for four, reheats adequately, and fits the coastal-Southern profile well enough, though the minimalist ingredient list means flavor depends heavily on execution and seasoning decisions the recipe itself should spell out clearly.