Spicy Shrimp and Brussels Sprout Stir-Fry

Name: Spicy Shrimp and Brussels Sprout Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoon Vegetable oil, divided; 1 pound Brussels sprouts, trimmed and shredded; Salt and black pepper to taste; 1 cup Bean sprouts; 2 Garlic cloves, thinly sliced; 1 Green chile, such as Thai, thinly sliced; 3 Scallions, white and green parts separated and thinly sliced; 1 pound Medium shrimp (41 to 50), peeled, deveined, tails left on; 2 teaspoon Toasted sesame oil; Lime wedges for serving

Recipe GLPRb0240f5103ee67

Asian

Main Course

20 min

260 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant stir-fry featuring tender shrimp and crispy shredded brussels sprouts, brightened with fresh garlic, green chile heat, and aromatic sesame oil. This quick, light main course is ready in under 20 minutes and bursts with Asian-inspired flavors.

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Ingredients

2 tablespoon Vegetable oil, divided

1 pound Brussels sprouts, trimmed and shredded

Salt and black pepper to taste

1 cup Bean sprouts

2 Garlic cloves, thinly sliced

1 Green chile, such as Thai, thinly sliced

3 Scallions, white and green parts separated and thinly sliced

1 pound Medium shrimp (41 to 50), peeled, deveined, tails left on

2 teaspoon Toasted sesame oil

Lime wedges for serving

Directions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
Add the shredded brussels sprouts to the hot oil, season with salt and pepper, and cook, stirring frequently, until they begin to soften and lightly brown at the edges, 4 to 5 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet over medium-high heat.
Once the oil is hot, add the garlic slices and green chile slices, stirring constantly for about 30 seconds until fragrant.
Add the shrimp in a single layer and cook without moving for 2 minutes until the bottoms begin to turn pink. Stir and continue cooking until all shrimp are opaque and the internal temperature reaches 145°F, about 1 to 2 minutes more.
Return the cooked brussels sprouts to the skillet and add the bean sprouts and the white parts of the scallions. Toss everything together over the heat for 1 minute to combine and warm through.
Drizzle the toasted sesame oil over the stir-fry and toss gently to coat. Taste and adjust seasoning with additional salt and pepper if needed.
Divide among serving bowls or plates and garnish with the green parts of the scallions. Serve immediately with lime wedges on the side.

Comments

Grocery List Plus Editorial Staff4

This recipe is well-suited to Charlotte: shrimp is reliably fresh at Harris Teeter and Publix year-round, and Brussels sprouts are consistently stocked at all major chains. The ingredient list is completely standard—no specialty items requiring a second trip. At roughly $12–14 for four servings (shrimp being the main cost driver at $8–10 per pound), it lands at $3–3.50 per serving, which is reasonable for a protein-centered stir-fry. The 20-minute claim is honest if you buy pre-trimmed Brussels sprouts; with whole ones, add 5 minutes. This reheats decently in a skillet over medium heat, though the bean sprouts lose their bite, making it best enjoyed fresh. It's weeknight-friendly, requires active stirring for only the final 8–10 minutes, and feeds four without fuss.