Delicious Shrimp and Brussels Sprout Buddha Bowl

Some of the best recipes come from a combination of convenience and inspiration. 

This Garlic Shrimp and Brussels Sprout Buddha Bowl was born on a busy weeknight when I needed to throw together a quick meal using ingredients I already had in my kitchen. 

The result? A dish that’s not only easy to make but delicious.

Whether you’re a seafood lover or just looking for a way to make Brussels sprouts tasty, this recipe will quickly become a part of your weekly dinner.

Why You’ll Love This Brussels Sprout and Shrimp Bowl

Quick and Easy: This meal can be prepared in under 30 minutes, making it ideal for busy weeknights.

Healthy and Nutritious: Shrimp is a lean protein source, Brussels sprouts are loaded with vitamins, and white rice provides a nice base.

Customizable: Don’t have white rice? No worries – I’ve included substitutions to keep it simple. Also, you can make it into a wrap, similar to my shrimp pita wrap.

Flavor-Packed: The combination of garlic, soy sauce, and honey creates a balanced and savory stir-fry.

Ingredients for Garlic Shrimp and Brussels Sprout Stir-Fry

Shrimp: Use peeled and deveined shrimp for convenience. You can use fresh or frozen shrimp (thawed).

Brussels Sprouts: Trim and halve the Brussels sprouts for even cooking. Feel free to quarter larger ones.

Garlic: Freshly minced garlic is best for this dish.

Onion: A small onion, sliced thinly, brings a nice sweetness to the stir-fry.

Coconut aminos: This forms the base of the stir-fry sauce. Use low-sodium soy sauce if preferred.

Oyster Sauce: This adds extra flavor to the dish. I highly recommend not skipping it. 

Honey or Brown Sugar: Adds a touch of sweetness to balance the savory flavors.

Ginger: Substitute fresh ginger with ground ginger for convenience, or omit it if you prefer.

Sesame Oil: Adds a nutty flavor to the dish. You can substitute with olive oil if needed.

Olive Oil: Used for sautéing the Brussels sprouts.

Chili Flakes (Optional): For some heat. Adjust to your spice preference.

Salt and Pepper: To season the shrimp and vegetables.

Garnishes: Sesame seeds, sliced green onions, and lemon wedges for extra flavor and presentation.

Ingredients for the Rice

White Rice: Rinse the rice thoroughly before cooking for the best texture.

Water or Broth: Use broth for added flavor, or stick with water for simplicity.

Salt: A pinch of salt to taste.

How To Make Shrimp and Brussels Sprout Buddha Bowl

Step 1: Cook the Rice

Rinse the rice under cold water until the water runs clear. 

In a medium pot, bring 2 cups of water or broth to a boil. Add the rice and a pinch of salt. 

Lower the heat, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. 

Fluff with a fork and set aside.

To make this process simpler, you can use a rice cooker.

Step 2: Prepare the Stir-Fry Sauce

In a small bowl, mix coconut aminos, oyster sauce, honey, and 1-2 tablespoons of water. 

If using ground ginger instead of fresh minced ginger, stir it into the sauce for added flavor.

Step 3: Cook the Shrimp

Heat sesame oil in a large skillet or wok over medium-high heat. 

Add shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.

Remove the shrimp from the skillet and set aside.

Step 4: Sauté the Brussels Sprouts

In the same skillet, add olive oil and heat over medium-high. 

Place Brussels sprouts cut side down in the skillet and let them sear for 3-4 minutes without stirring to develop a golden crust. 

Toss the sprouts and cook for an additional 2 minutes. 

Add the sliced onion, minced fresh ginger, and minced garlic, cooking for another 2-3 minutes until fragrant.

Step 5: Combine and Finish

Return the shrimp to the skillet. 

Pour the prepared stir-fry sauce over the mixture and toss to coat everything evenly. 

Let it cook for 2 minutes to heat through, and allow the flavors to meld. 

Add chili flakes if desired.

Step 6: Serve your Shrimp and Brussels Sprout

Plate the cooked white rice on individual serving plates or bowls. 

Top the rice with the shrimp and Brussels sprouts stir-fry. 

Garnish with sesame seeds, sliced green onions, and a squeeze of lemon juice if desired.

Recipe Tips

• Make It Spicy: Add extra chili flakes or a drizzle of sriracha for a spicy kick.
• Use Brown Rice or Quinoa: Swap white rice for a whole-grain option for added fiber and nutrients.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

FAQ Regarding This Brussels Sprout and Shrimp Bowl

This Garlic Shrimp and Brussels Sprout Stir-Fry with White Rice is a simple, delicious, and satisfying dish that’s perfect for any occasion. 

Try it tonight, and let me know how you like it in the comments below!

Print Recipe

Pin Recipe

Shrimp and Brussels Sprout Stir-Fry

This easy shrimp and brussels sprout stir fry is quick to make and tastes delicious. It will surely become a staple lunch or dinner recipe in your family.

Total Time35 minutes mins

Course: Main Course

Cuisine: American

Servings: 2 servings

Calories: 779kcal

Author: Eleanor Henry

USAMetric

Cook ModePrevent your screen from going dark

Ingredients

For the Rice

• ▢ 1 cup white rice
• ▢ 2 cups water - or broth
• ▢ salt - to taste

For the Stir-Fry

• ▢ 1 lb shrimp - peeled and deveined
• ▢ 2 cups brussels sprouts - trimmed and halved
• ▢ 3 garlic cloves - minced
• ▢ 1 onion - small, sliced
• ▢ 1 tbsp ginger - fresh ginger, minced
• ▢ 3 tbsp coconut aminos - or low sodium soy sauce
• ▢ ½ tbsp oyster sauce
• ▢ 1 tbsp honey - or brown sugar
• ▢ 1 tbsp sesame oil
• ▢ 1 tbsp olive oil - or any neutral cooking oil
• ▢ 1 tsp chili flakes - optional, for heat
• ▢ salt - to taste
• ▢ black pepper - to taste

Instructions

• Rinse the rice under cold water until the water runs clear. In a medium pot, bring water or broth to a boil. Add the rice and a pinch of salt. Lower the heat, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
• In a small bowl, mix coconut aminos, oyster sauce, honey, and 1-2 tablespoons of water. Set aside.
• Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
• In the same skillet, add olive oil. Once hot, add Brussels sprouts (cut side down) and let them sear for 3-4 minutes without stirring to develop a golden crust. Toss and cook for an additional 2 minutes. Add the onion, garlic, and ginger, and cook for another 2-3 minutes until fragrant.
• Return the shrimp to the skillet. Pour the sauce over the mixture and toss to coat everything evenly. Let it cook for 2 minutes to heat through, and allow the flavors to meld. Add chili flakes if desired.
• Plate the cooked white rice, then top with the shrimp and Brussels sprout stir-fry. Garnish with sesame seeds, sliced green onions, and a squeeze of lemon juice if desired.

Notes

Feel free to cook your rice in a rice cooker if you have one. This makes the process a lot easier.