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
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.
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
I don’t even like brussels sprouts or shrimp but it’s just so beautiful that I had to comment. It’s gorgeous!
I hope you have some time to rest during this super busy time. It won’t be any fun to be fun down in England!
i need something just like this to cook tonight. this especially sounds great after all the indulging last week/weekend/still have the leftovers :)
Beautiful and fresh-looking. Can’t wait to try it.
We are on a Brussels kick here too!! Where are you going?!
I made old-fashioned church lady taco salad last night, and we loved it. Just stir together some lettuce, leftover taco meat, shredded cheese, chopped tomatoes and olives. Glue it together with taco sauce and (fat free) Dorothy Lynch dressing (yes, it’s retro). Garnish with sour cream and avocados – weekday heaven!
I am so excited for you too! And this is my kind of meal – I have been eating stir-fry Brussels at least once a week all fall, I love them!
This looks awesome! But where are you going?!
What a light and refreshing meal after all the glutton this past week! My go to dinner during a busy week is a big salad. I always keep stuff on hand for when I’m rushed!
Oooh. I’ll have to remember that drizzle with sesame oil trick! My go-to quick meal is to take whatever veggies I have in my fridge, roast ’em up with olive oil and rosemary, throw in a Field Roast sausage and call it a night.
I actually just had the chance to try my first brussels sprout this Thanksgiving, and I fell head over heels for them, is that normal? Anyway, they were absolutely delicious and adding them to a salad like this one can only be a good idea! Looks wonderful :).