Sautéed Shrimp with Brussel Sprouts

1 Reviews
100% would make this recipe again

A very simple recipe, ideal for beginner cooks.

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Preparation : 5 min Cooking : 15 min
170 calories/serving

Ingredients

6 Brussels sprouts 150 g
1 1/2 tbsp olive oil 23 mL
14 shrimp, medium-large 140 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 red onions, finely chopped 80 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Leave the Brussel sprouts whole or cut them in half if large, then blanch them in a pot of salted boiling water until crisp-tender (al dente), about 4 min. Remove the sprouts from the pot using a slotted spoon. Drain well then set aside.
  2. Heat half of the oil in a pan over medium-high heat. Add the shrimp then sauté, with stirring until the shrimp are opaque throughout and pink-coloured, 3-4 min. Season with salt and pepper, then take the shrimp out of the pan, and set them aside, covered to keep them warm.
  3. Lower the heat to 'medium', add the remaining oil, then sauté the oignon, until softened, 2-3 min, with stirring. Add the sprouts and sauté until golden and crisp-tender, 2-3 min. Season with salt and pepper. Put the shrimp back into the pan, sprinkle with the lemon juice and stir. Heat throughout (1-2 min).
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

170

Fat

8 g

13 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

120 mg

Sodium

160 mg

7 %

Carbohydrate

9 g

3 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

6 g

Protein

15 g

Vitamin A

17 %

Vitamin C

85 %

Calcium

5 %

Iron

21 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 1 ½
Fats 1 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Shellfish | Main courses/Entrées | High Iron | Sauté/Stir Fry

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