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
1 tsp honey
2 tbsp coconut aminos or tamari (gluten-free soy sauce alternative)
2 cloves garlic, minced
2 dashes cayenne pepper, optional
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