Spicy Honey Shrimp with Brussels Sprouts
My passion is creating recipes utilizing super fresh ingredients. Who would ever think that shrimp and Brussels sprouts can be combined to make one incredible dish? Here it is…Spicy Honey Shrimp with Brussels Sprouts…and you are going to love it!
Start with 1 lb. of high-quality shrimp. Of course, I got these beauties from The Carolina Meat & Fish Co. These fresh, local NC shrimp are 16/20 count, uncooked, peeled and deveined. You can purchase the majority of these ingredients from The Carolina Meat & Fish Co. I love the convenience of one-stop shopping this market now has to offer.
Place the shrimp in a bowl. Season with coarse salt and pepper. Add 1 1/2 TBLS of Mike’s Hot Honey, (see website for retail locations). I purchased mine at the fabulous Magnolia Emporium . Add 1 1/2 TBLS of orange blossom honey, 5 to 6 cloves of minced garlic, 2 TBLS of paprika, and about 1 to 2 TBLS of olive oil. Allow the shrimp to marinate in the fridge for about 15 minutes. Make sure you feel free to add more/less of the above ingredients…I am not one to measure much. I think if it needs more honey, paprika, etc., I just throw it in. It should look similar to this:
Take about 20 Brussels sprouts, cut off ends and slice. I make about three slices per sprout and break apart. Heat a cast iron skillet with a touch of olive oil to medium-high. Place Brussels sprouts in pan and start to brown. Do NOT BURN!
It takes about 8 minutes for the Brussels sprouts to brown. Be sure to keep an eye on them…continue turning the sprouts as they are browning…add the shrimp with the marinade. Turn down the heat just slightly…shrimp will start to turn pink as the marinade begins to caramelize…continue to stir. It should only take about 3 to 4 minutes for the shrimp to cook. Do not overcook your shrimp. Remove from heat and enjoy as is, or pair with jasmine rice. You can view me preparing this dish on my Facebook page, Charlotte Fashion Plate. ENJOY!