Description
Ingredients
Scale
Peanut Ginger Sauce
- 1/2 c. smooth peanut butter
- 1/2 lime, juiced
- 1 clove garlic
- 1/4 c. light soy sauce
- 1/2 inch sliced ginger root
- 1 t. red chili paste
- 1/4 c. brown sugar
- 1/4 c. water (as needed)
Shrimp Stir-Fry
- 2 T. extra virgin olive oil
- 1 lb. Brussel sprouts, quartered
- 1/4 c. vegetable broth
- 1 lb raw medium deveined, peeled shrimp
Instructions
Peanut Ginger Sauce
- To make sauce, add peanut ginger sauce ingredients and blend with an immersion blender/blender until the sauce is smooth and creamy. Add water to thin if needed.
Shrimp Stir Fry
- Heat olive oil in a large skillet over medium-high heat. Add Brussel sprouts and cook for 2-3 minutes.
- Add 1/4 cup vegetable broth and cover with lid. Simmer 2-3 more minutes.
- Toss in 1 lb deveined, peeled shrimp. Cook until shrimp are pink.
- After Brussel sprouts and shrimp are fully cooked, add ginger peanut sauce and simmer together for 2-3 more minutes.
- Serve warm over soba noodles or brown rice.
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 10.6 g
- Sodium: 527.2 mg
- Fat: 16.4 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 4 g
- Protein: 23.4 g
- Cholesterol: 121.6 mg