Oh my goodness. I think the reality of planning 2 back-to-back trips before leaving the country for 3+ weeks is finally settling in.
It is only the beginning of the week, and I have already pulled two ridiculously late nighters and have been buzzing around a million miles an hour during the days trying to check things off my to-do lists. No complaints — it has already been a wonderful autumn and I’m completely excited about what’s ahead these next two months. But I’ve come to accept that spare time and sleep are definitely going to be a little limited right now, so I’m trying to soak of moments of joy and relaxation whenever they can be found!
I don’t know about any of you, but during busy weeks, even just prioritizing 30 minutes to make and enjoy a healthy meal can bring both needed relaxation and energy. All the better when the meal is super tasty!! This simple stir fry is one of my recent favorites. (And even if you’re on the fence about Brussels sprouts, you should totally give it a try!) It all comes together in under 20 minutes, and the flavors are fresh, sweet and wonderfully savory. I could hardly make myself wait to photograph this one before diving in — the combination of the caramelized sprouts and sesame oil was irresistible!
Definitely a great meal that you make in a snap, but savor slowly.
What are some of your favorite meals to make during busy weeks?
How To Cut Brussels Sprouts | 1-Minute Video
Honey Sesame Shrimp with Brussels Sprout Stir Fry
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4 servings
Description
To kick this up a notch, feel free to add in a drizzle of Sriracha, or a pinch of red pepper flakes.
Ingredients
- 3 Tbsp. honey, divided
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. soy sauce
- 2 tsp. freshly grated ginger
- 1 pound large shrimp, peeled and deveined (tails left on)
- 2 Tbsp. vegetable oil, divided
- 1 pound brussels sprouts, trimmed and quartered
- salt and pepper
- 3 cloves garlic, thinly sliced
- 3 scallions, white and green parts separated and thinly sliced
- 2 tsp. toasted sesame oil
- (optional) fried garlic, for garnish
Instructions
- Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours.
- When ready to cook, heat 1 tablespoon vegetable oil in a large sauté pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Transfer the mixture to a separate platter.
- Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. 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 immediately, garnished with fried garlic if desired.
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I didn’t have Brussels sprouts so I used the veggies I had in the fridge and used this recipe as inspiration. I started with some onions and ginger, then added carrots to steam and finally added in zuchinni and asparagus. Topped with shrimp marinated in yuzu soy sauce, mirin for sweetness, sake wine, oyster sauce, white pepper and a bit of sesame oil. The key is to use a corn starch slurry to bring it all together into a thicker sauce over rice. Thanks