Honey Sesame Shrimp with Brussels Sprout Stir Fry

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  Honey(45g)
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  Vinegar, Rice(15g)
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  Soy Sauce, Low Sodium(15g)
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  Ginger, Fresh Root(10g)
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  Shrimp(454g)
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  Vegetable oil(30g)
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  Brussels Sprouts(454g)
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  salt and pepper
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  Garlic(180g)
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  Green Onion (Scallion)
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  Sesame Oil, Toasted(10g)
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  Garlic

Instructions

1. 1Whisk together the honey, rice vinegar, soy sauce, and fresh ginger in a bowl. Add the shrimp and toss to coat evenly. Cover and refrigerate for 1–3 hours.
2. 2Heat 1 tablespoon vegetable oil in a large wok or sauté pan over medium-high heat. Add the brussels sprouts and stir-fry for 5–7 minutes, stirring occasionally, until the edges are golden brown and caramelized and the flesh is tender when pierced with a fork.
3. 3Drizzle the cooked brussels sprouts with a small amount of honey, season with salt and pepper, and toss to combine. Transfer to a plate and set aside.
4. 4Add the remaining 1 tablespoon vegetable oil to the pan and return to medium-high heat. Add the fresh garlic and scallion whites (the lighter part), and cook for 30 seconds over medium-high heat until fragrant.
5. 5Remove the shrimp from the marinade using a slotted spoon and add directly to the pan. Season with salt and pepper, and sauté for 3–4 minutes over medium-high heat, stirring occasionally, until the shrimp turn opaque throughout and reach an internal temperature of 165°F.
6. 6Return the brussels sprouts to the pan with the shrimp. Drizzle with the toasted sesame oil and toss gently to combine.
7. 7Divide the shrimp and brussels sprout mixture evenly into 2 airtight containers while hot. Top with the scallion greens before sealing.
8. 8Store in the refrigerator for up to 3 days. Reheat in a pan over medium heat for 2–3 minutes before serving.