Best Garlic Shrimp And Brussel Sprouts Recipes

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GARLIC SHRIMP & BRUSSELS SPROUTS RECIPE - (4/5)



Garlic Shrimp & Brussels Sprouts Recipe - (4/5) image

Provided by msippigrl

Number Of Ingredients 6

10 Brussels sprouts, cut in half lengthwise (I used frozen, unthawed)
20 medium shrimp, shells removed and deveined (I used frozen that were already deveined)
2 cloves garlic, thinly sliced or minced
Salt and black pepper, to taste
2 teaspoons salted butter
1 tablespoon olive oil

Steps:

  • Preheat a medium skillet with a little olive oil on medium/medium-high heat; add brussels sprouts and cook for 3 to 4 minutes, flipping them over when lightly browned. Add the garlic and continue to cook for another minute or two. Remove to a bowl and keep warm. Melt the butter in the same skillet over medium-high heat; add the shrimp and season with salt and pepper. Cook until lightly seared on both sides. Reduce heat to medium and add the sprouts back to the skillet with the shrimp, stirring to combine. Cook until heated through then serve.

GARLIC SHRIMP AND BRUSSEL SPROUTS



Garlic Shrimp and Brussel Sprouts image

I whipped this up for lunch one day and it was sooo yummy and healthy too

Provided by Lisa Walker @Lisak73

Categories     Other Main Dishes

Number Of Ingredients 8

WHAT YOU NEED
- 8 brussel sprouts cut in half
- 8 pre cooked shrimp
- 2 garlic cloves sliced
- a pinch or 2 of basil
- salt and pepper to taste
- about a tsp butter
- olive oil

Steps:

  • Preheat a skillet with a little olive oil, add garlic and brussel sprouts, cook for about 2 min on med-high heat, flipping your sprouts
  • add butter, once it's melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice color. Once everything has a nice brown color its done Plate and Enjoy

CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS



Cast-Iron Skillet Brussels Sprouts with Shrimp and Mushrooms image

If you're wondering what to do with your cast-iron skillet, this is a great recipe to try. The cast iron chars the Brussels sprouts and gives mushrooms and tender shrimp a delectable crust. This is the dish that made me fall in love with my skillet and it's still in my weeknight dinner rotation.

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 14

1 cup jasmine rice
Kosher salt
2 cloves garlic, peeled and finely grated
1-inch piece fresh ginger, finely grated
2 tablespoons low-sodium soy sauce
1 tablespoon honey
Pinch crushed red pepper
4 tablespoons vegetable oil or ghee
1 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)
One 3.5-ounce package shiitake mushrooms, stemmed, caps thickly sliced
8 ounces large shrimp (8 to 10), peeled and deveined, tails intact
1 scallion, thinly sliced
Toasted sesame oil, for serving
Sesame seeds, for serving

Steps:

  • Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
  • Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
  • Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
  • Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
  • Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
  • Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
  • Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY



Spicy Shrimp and Brussels Sprout Stir-Fry image

Brussels sprouts take well to stir-frying in this quick weeknight dinner recipe. Here, their sweet and earthy flavor is a good complement to shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons vegetable oil, divided
1 pound brussels sprouts, trimmed and shredded
Salt and pepper
1 cup bean sprouts
2 cloves garlic, thinly sliced
1 small 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 and deveined (tails left on)
2 teaspoons toasted sesame oil
Lime wedges, for serving

Steps:

  • In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
  • Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

Nutrition Facts : Calories 262 g, Fat 12 g, Fiber 5 g, Protein 28 g, SaturatedFat 2 g

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