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.
Read more about the best low carb vegetables!
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!
- 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.
8g net carbs per serving (half the whole recipe)
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 358Total Fat 17gSaturated Fat 8gCholesterol 459mgSodium 1957mgCarbohydrates 13gNet Carbohydrates 8gFiber 5gSugar 4gProtein 41g