Serves 4
20 min
Spicy Shrimp and Brussels Sprout Stir-Fry
Recipe GLPRb0240f5103ee67
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.
