Thursday, January 1, 2015

Sweet Chili Garlic Shrimp and Crispy Brussel Sprout Stir-Fry

Now that everyone has a health focus or goal for the new year, it's my job to provide you with some healthy recipes! This stir-fry, for starters, does not disappoint, and it's mostly veggies so it's filling and satisfying. 

Brussels sprouts used to be my least favorite vegetable until I learned that roasting or pan-roasting them is the way to go. Each crispy bite pairs perfectly with the sweet and tangy sauce. 

Not a shrimp fan? This also would be wonderful with chicken, tofu or garbanzo beans. 



1. Combine sauce ingredients in a small mixing bowl. Set aside.


2. Heat sesame oil in a large skillet or wok over hight heat. Add Brussels sprouts and cook, stirring occasionally, until crispy, about 3-4 minutes. Transfer to a bowl.


3. Pat shrimp dry with paper towels and toss lightly in a large bowl with cornstarch. Add the remaining tablespoon of sesame oil to the pan and turn heat to medium. Add shrimp to the pan and cook until they turn pink, 1-2 minutes.





4. Return the Brussels sprouts to the pan with the shrimp and pour sauce over. Cook 1 minute longer, stirring to combine.


5. Serve stir-fry over rice, if desired.


Sweet Chili Garlic Shrimp and Crispy Brussel Sprout Stir-Fry
Serves 4

All you need:
Sauce
2 tablespoons light soy sauce
3 tablespoons sweet chili sauce
1/4 teaspoon salt
2 garlic cloves, minced
2 teaspoons fresh ginger, peeled and minced
5 green onions, thinly sliced
1/2 red bell pepper, diced small
1/4 bunch fresh cilantro, chopped
Juice of 1 lime

2 tablespoons sesame oil, divided
1 pound Brussels sprouts, trimmed and quartered
2 teaspoons cornstarch
1 pound peeled and deveined shrimp, tails removed
Brown rice, for serving (optional)

All you do:
1. Combine sauce ingredients in a small mixing bowl. Set aside.
2. Heat sesame oil in a large skillet or wok over hight heat. Add Brussels sprouts and cook, stirring occasionally, until crispy, about 3-4 minutes. Transfer to a bowl.
3. Pat shrimp dry with paper towels and toss lightly in a large bowl with cornstarch. Add the remaining tablespoon of sesame oil to the pan and turn heat to medium. Add shrimp to the pan and cook until they turn pink, 1-2 minutes.
4. Return the Brussels sprouts to the pan with the shrimp and pour sauce over. Cook 1 minute longer, stirring to combine.
5. Serve stir-fry over rice, if desired.

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