Serves 4

2 tbsp extra virgin olive oil

1 lb fresh Brussels sprouts, halved

2 cups mushrooms, sliced

1/4 tsp  salt

½ pound shrimp, fresh or defrosted

Sauce:

1 tsp honey

2 tbsp coconut aminos or tamari (gluten-free soy sauce alternative)

2 cloves garlic, minced

2 dashes cayenne pepper, optional

Instructions

Heat wok or large skillet with oil.

2 Add Brussels sprouts and fry until they’re golden (4-5 minutes).

In a bowl, make the sauce by combining the honey, aminos/tamari, garlic, and cayenne, if using.

Add mushrooms and salt and fry for 1-2 minutes.

5Add shrimp and fry until they’re cooked and turn pink.

Add sauce to skillet. Toss and cook until heated through.

Serve & enjoy!

Tip: Serve on a bed of cooked rice or quinoa.

Photo by Elle Hughes from Pexels