Zesty Shrimp and Brussels
Serves 410 mins prep40 mins cook
A delightful combination of zesty shrimp, crispy smashed Brussels sprouts, and garlicky Hasselback potatoes, served with a Dijon aioli. This recipe is not just flavorful, but also quick to prepare, making it perfect for a busy Friday evening. The shrimp is seasoned and sautéed swiftly while the Brussels sprouts are smashed and broiled for a crunchy texture. The Hasselback potatoes are baked to perfection and paired with a creamy dipping sauce. Enjoy this triple treat that makes your Friday feel special!
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What you need
Instructions
1: Prepare the shrimp by thawing and patting dry, then season with salt, pepper, paprika, and garlic powder. 2: Heat olive or coconut oil in a pan over medium-high heat, add shrimp, and sauté for about 2 minutes on each side. 3: Add coconut aminos, lemon or lime juice, and hot sauce, toss, and then remove from heat. Top with cilantro or parsley. 4: Boil salted water in a pot, add trimmed Brussels, and cook for about 4 minutes. Drain the water and pat the Brussels dry. 5: Smash the Brussels slightly using a flat-bottom cup, toss them with olive oil, salt, and pepper. 6: Preheat the oven to broil, place the Brussels on a sheet pan, and broil for 2 minutes, flipping halfway through, until crispy. 7: Slice mini gold potatoes multiple times, leaving 1/4 inch at the bottom. Toss with olive oil, minced garlic, salt, and pepper. 8: Bake the Hasselback potatoes on 450°F for 35-40 minutes on a sheet or oven-safe pan. 9: Prepare the aioli by mixing Dijon mustard, Greek yogurt, mayonnaise, coconut aminos, pepper, and garlic powder.View original recipe