Teriyaki Shrimp Bowls with Crispy Brussels Sprouts

Ingredients:

For the Shrimp:

1 pound large shrimp, peeled and deveined

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Marinate the Shrimp: In a large bowl, combine shrimp, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), salt, and pepper. Marinate for at least 30 minutes, or up to 24 hours.

Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.

Roast the Brussels Sprouts: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.

Assemble Bowls: Divide Brussels sprouts between bowls. Top with cooked shrimp and any remaining marinade.

Tips:

You can use any type of shrimp you like for this recipe.

For a spicier dish, add more red pepper flakes to the marinade.

Serve these bowls with brown rice or quinoa for a complete meal.