Real Recipes From Real Home Cooks ®

"thai" style shrimp with brussel sprouts

a recipe by
Janus Joy Miller
Reedsport, OR

This was my lunch today. I had intended to use thai green curry paste, but couldn't find it in my jam packed frig, but the thai style bread and butter pickles - my favorite - were right up front. So, ok... change of direction. I was surprised at how delicious it was. If I weren't doing the Keto thing, I might have served it over ramen noodles or jasmine rice. So, feel free to expand in that direction. I'd say the recipe serves one person doing Keto, or two as an appetiser or light lunch with rice or noodles.

serves 1 or 2
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For "thai" style shrimp with brussel sprouts

  • 1/3 c
    thai style bread & butter pickle juice
  • 1 c
  • 1 Tbsp
    coconut aminos
  • 1 tsp
  • 1 Tbsp
  • 1 pinch
  • salt and pepper
  • 8
    fresh brussel sprouts
  • 8 lg
    uncooked shrimp
  • 2-3 lg
    thai basil leaves

How To Make "thai" style shrimp with brussel sprouts

  • 1
    Cut the basil into thin strips. Set aside. This is a garnish, though feel free to add a bit to the cooking liquid if you like. Note: Thai basil leaves are very small in comparison with sweet basil leaves and regular basil leaves. Use your judgement.
  • 2
    Wash & Trim Brussel Sprouts & cut a small X into the base of each one. This helps them steam quicker, and allows the flavor to penetrate. Set aside.
  • 3
    Peel & devein the shrimp. Set aside.
  • 4
    Pour all ingredients except the shrimp, the basil, and the Brussel sprouts into a large frying pan.
  • 5
    Bring to a boil.
  • 6
    Add Brussel sprouts and cover with a tight lid.
  • 7
    Let the Brussel sprouts steam 3-5 minutes. Test with a fork for doneness to your taste.
  • 8
    If the pan starts to dry out too much, add a bit more water - just enough to keep it steaming, not frying..
  • 9
    Add shrimp, and cook until they just turn pink - about a minute or so. Be careful not to overcook the shrimp.
  • 10
    Serve in a bowl with all the liquid for dipping.
  • 11
    Garnish with the sliced basil leaves