This shrimp dish features Brussels sprouts and mushrooms! Delicious, easy, and low in carbohydrates!
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If you’re unsure about Brussels sprouts, it’s probably because you’ve had them boiled. They’re seriously not at their best when cooked this way! Another common method is to roast them -and although I personally like them, the flavor is too strong for my husband.
However, when you slice them and sauté them – the flavor is much less intense! In this recipe I’ve added some gorgeous shrimp to the Brussels sprouts and mushrooms – it’s a wonderfully simple combination that works so well.
How to Make Shrimp with Brussels Sprouts and Mushrooms
Heat some butter and oil in a large skillet. Quarter or slice some mushrooms and sauté them in a skillet on a low-medium heat for 10 minutes.
Slice the Brussels sprouts and discard the stalk.
Add them to the skillet and cook for another five minutes.
Add some raw shrimp (tail on or off, as you prefer – my husband is most definitely a tails-off guy, so I humored him just this once!), and cook until they are cooked through. Season with soy sauce (or tamari) and black pepper, then serve.
This worked perfectly as a lunch for the both of us. And my husband even asked if there were any seconds! Result!
Shrimp with Brussels Sprouts and Mushrooms
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- 2 tbs butter
- 1 tsp olive oil
- 4 oz mushrooms quartered or sliced
- 8 oz Brussels sprouts
- 12 oz raw shrimp peeled
- 1 tbs soy sauce or tamari
- black pepper
- Heat the butter and oil in a large skillet. Sauté the mushrooms on a low-medium heat for 10 minutes.
- Slice the Brussels sprouts and discard the stalk. Add them to the skillet and cook for another 5 minutes.
- Add the shrimp and cook until they are cooked through. Season with soy sauce and black pepper, then serve.