Description
A delicious and healthy dish combining succulent shrimp glazed with homemade teriyaki sauce and crispy Brussels sprouts. Perfect for a quick weeknight dinner or a meal to impress guests, this flavorful bowl offers a balance of sweet, savory, and spicy notes with satisfying textures.
Ingredients
Scale
For the Shrimp:
1 pound large shrimp, peeled and deveined
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
Salt and pepper to taste
Instructions
- Marinate the Shrimp: In a large mixing bowl, combine the soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Add the shrimp and toss to coat. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Trim the Brussels sprouts and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender-crisp, tossing halfway through.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side, or until pink and cooked through.
- Assemble the Bowls: Divide the roasted Brussels sprouts into bowls and top with the cooked shrimp. Drizzle any remaining marinade over the shrimp. Serve immediately.
Notes
- You can use any type of shrimp you like for this recipe.
- For a spicier dish, increase the amount of red pepper flakes in the marinade.
- Serve with brown rice or quinoa for a complete meal.
- Fresh shrimp is preferred for better flavor, but you can use frozen shrimp, just make sure to thaw and pat dry before marinating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes