Sautéed Shrimp and Brussel Sprouts
I’ll be very honest with you, making seafood is not something I do very often in my house. The reason being, I am the only one who really eats it. I’ll make a tuna fish sandwich from time to time, but salmon? Seldom. Shrimp? Ditto. I challenged myself to make this shrimp dish to test out the flavors, the aromas, as part of my intention in 2021 is to eat lighter, focused on vegetables, less heavy meals, and pour love into all of my dishes no matter what.
Searching through my cabinet, I found The New Primal citrus herb seasoning and decided to make the shrimp with this seasoning, and sauté any vegetable I had in the house: brussel sprouts. What I love about this sautéed shrimp and brussel sprouts dish is that it is perfect for lunch or dinner, and while it’s not a large portion, it’s perfect for two servings.
Here’s what you’ll need:
- 1 lb of 16-20 shrimp, peeled and deveined
- any sort of seasoning, I used citrus herb by The New Primal
- minced garlic
- avocado oil
- 2 cups of rinsed and trimmed brussel sprouts, cut in quarters
This dish literally came together in 20 minutes from the first cut of the brussel sprout, to the plating* (see notes). If I can manage 20-30 minute meals on the regular, I would be one happy mama (with a satisfied and full belly). Interested in more seafood recipes? Try these two listed below:
Sautéed Shrimp with Brussel Sprouts
Start your new year off right with a healthy dish of sauteed shrimp and brussel sprouts. Low carb and ready in just 20 minutes.
- 1 lb 16/20 shrimp peeled and deveined
- 2 cups brussel sprouts rinsed, trimmed, and quartered
- 1 tbsp avocado oil
- 1 tbsp minced garlic
- 1 tbsp seasoning I used The New Primal citrus herb
- 1/3 cup water
Prepare the brussel sprouts by rinsing them and trimming of the stems. Additionally, cut them into quarters and set aside.
In a large frying pan, heat the tablespoon of avocado oil and add the minced garlic. Cook the minced garlic for two minutes
Add in the brussel sprouts and let sit for one minute. To deglaze the pan, add 1/4 of the water to the pan and stir the brussel sprouts around in the water, garlic and oil for 4-5 minutes.
Push the brussel sprouts to the sides of the pan and add the shrimp. Let them sear on one side for 3-4 minutes and add the seasoning to the shrimp. Flip the shrimp and cook on the second side for an additional 3-4 minutes or until the shrimp are no longer translucent and the have curled into the center in a circle.
Serve warm and enjoy.
Deveining and Peeling Shrimp
Start by peeling the shrimp. To do this, turn the shrimp to its belly and peel the shell with your thumbs outward to detach the shell from the body. Discard the shells and place the shrimp aside. Repeat until all shrimp are peeled.
To devein, take a paring knife (thin and small blade) and place it against the midline of the shrimp. Identify the dark looking vein going down the shrimp. Poke a hole into the top of the shrimp and make a slit down the center, which will expose the "vein". Pull the vein out and discard. Repeat until all shrimp have been deveined.
Rinse and prep the shrimp for cooking.
It is WAY easier to buy pre-peeled and deveined shrimp, as doing this will add an additional 20-30 minutes of “prep” time to the recipe.