Spicy Shrimp & Brussels Sprouts Stir-Fry Recipe

You can have dinner on the table in under 30 minutes with this Spicy Shrimp and Brussels Sprout Stir-Fry — a perfect, flavorful weeknight meal.

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Brussels sprouts are available year-round, but in the U.S. their peak season runs from September through February, which makes them ideal for a winter stir-fry. I adapted this idea from a Martha Stewart recipe and was instantly intrigued by pairing shredded Brussels sprouts with shrimp — the combination is surprisingly delicious.

Ingredients:

Brussels sprouts – shred them with a mandoline or food processor for speed and even texture.

Bean sprouts – fresh or canned both work; if you skip them the dish is still tasty.

Garlic, chili pepper, and green onions – use Thai or another small green chili for heat, or omit the pepper if you prefer mild.

Shrimp – peeled and deveined (leaving tails on is optional).

Toasted sesame oil – a small drizzle at the end brings an intense nutty aroma.

Lime wedges – for serving; a squeeze of lime brightens the finished dish.

If you loved roasted Brussels sprouts, you might worry that shredding them for a stir-fry would lose that appeal, but the quick, high-heat cooking keeps them crisp-tender and full of flavor. Tossed with bean sprouts and succulent shrimp, then finished with sesame oil and scallions, this stir-fry is great over brown rice for a fast, satisfying dinner.

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More Shrimp Recipes

Greek Shrimp with Tomatoes and Feta
Sheet Pan Shrimp with Pineapple
Shrimp, Avocado and Grapefruit Salad
Instant Pot Shrimp Risotto

Recipe

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Spicy Shrimp and Brussels Sprout Stir-Fry

This Spicy Shrimp and Brussels Sprouts Stir-Fry is a healthy dinner that can be on the table in 30 minutes.

Course
Main Course

Cuisine
Asian

Prep Time
20

Cook Time
10

Total Time
30

Servings
4 servings

Calories
256kcal

Ingredients

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 green chili thinly sliced (Thai or similar)
3 scallions white and green parts separated and thinly sliced
1 pound shrimp 41–50 count, peeled and deveined (tails left on if desired)
2 teaspoons toasted sesame oil
Lime wedges for serving

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the shredded Brussels sprouts, season with salt and pepper, and stir-fry quickly so they get evenly browned and tender-crisp, about 3–5 minutes. Remove to a bowl.
Add the bean sprouts to the wok and toss for about 1 minute until heated through. Remove and add to the bowl with the Brussels sprouts.
If needed, wipe out the pan and add the remaining tablespoon of oil. Sauté the garlic, sliced chili, and the white parts of the scallions for about 1 minute until fragrant. Add the shrimp and cook, stirring, for 3–4 minutes until the shrimp turn opaque and are cooked through. Return the shrimp to the bowl with the sprouts, drizzle with toasted sesame oil, and sprinkle with the green parts of the scallions.
Serve over cooked rice and offer lime wedges for squeezing over each plate.

Notes

A mandoline or a food processor makes quick work of shredding Brussels sprouts and yields thin, even slices ideal for fast stir-frying.

Equipment

Mandoline

Food Processor

Nutrition