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.