Shrimp with Brussels Sprouts

With inspiration from a fellow blogger at, I modified her recipe for Sweet Chili Garlic Shrimp and Crispy Brussels Sprout Stir-Fry, as I happened not to have all of the ingredients.  Her recipe was just solid enough to let me alter the list, and still come up with a taste sensation.

Not everyone likes Brussels Sprouts.  I happen to love them cooked a variety of ways, but combining with the shrimp in this dish is a perfect way to mask them from unsuspecting dinner guests.  This is a delicious recipe that I will choose to make again.

Here is how I made the dish:

For the sauce, combine these ingredients in a mixing bowl and set aside for later use.

2 tablespoons light soy sauce, 1 1/2 tablespoons sweet chili sauce (she uses much SAMSUNG CAMERA PICTURESmore), 1/4 teaspoon salt, a small amount of minced garlic, 1/2 teaspoon ground ginger, 5 green onions sliced.

Next, heat one tablespoon Sesame oil in a non-stick wok on the stove top.  Add about 12 chopped Brussels sprouts and stir until crispy and browned.  Remove from the wok and place in a bowl.

Then, with about 1/2 bag of 26-30 sized shrimp, cleaned with tails off, pat dry and toss with 1 tablespoon cornstarch.  Add one tablespoon Sesame oil to the wok and cook the shrimp until done.  Return the sprouts to the wok and add the sauce.  Add in arugula at the end, and serve over white rice. Garnish with sesame seeds.

I would suggest if your family or guests like “it hot”, use more chili sauce and ginger.  Her recipe calls for more of each, along with more garlic and a squeeze of lime.  This is a quick and easy recipe that is very tasty.



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