"Garlic Butter Shrimp and Brussels Sprouts Salad features tender shrimp cooked in a rich garlic butter sauce, paired with sautéed Brussels sprouts and toasted almonds, then topped with fresh parsley and Parmesan. This dish offers a delightful blend of flavors and textures, making it both satisfying and nutritious."
Garlic Butter Shrimp and Brussels Sprouts Salad
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Recipe Description
Garlic Butter Shrimp and Brussels Sprouts Salad is a delightful and satisfying dish that balances savory flavors and textures. The recipe begins by toasting almond slices to a golden brown, adding a nutty crunch that contrasts beautifully with the tender shrimp and Brussels sprouts. The shaved Brussels sprouts are then sautéed in extra virgin olive oil until they become tender and slightly caramelized, enhancing their natural sweetness and adding complexity to the dish.
Shrimp, the star of the dish, is cooked in a rich garlic butter sauce that infuses it with deep, savory flavors. The garlic, minced and gently sautéed in melted butter, releases a fragrant aroma that permeates the shrimp, making each bite incredibly flavorful. The shrimp are cooked until they turn pink and opaque, ensuring they remain juicy and tender.
Once the shrimp is cooked, the sautéed Brussels sprouts are reintroduced to the skillet, allowing them to soak up the garlic butter sauce and the natural juices from the shrimp. This step creates a cohesive dish where the Brussels sprouts and shrimp complement each other perfectly. The toasted almond slices are then folded back into the dish along with most of the chopped parsley, which adds a fresh, herbal note that brightens the rich flavors of the garlic butter.
To finish, freshly grated Parmesan cheese is sprinkled over the dish, adding a salty, umami-rich flavor that ties all the elements together. The Parmesan cheese also adds a creamy texture that complements the crunch of the almonds and the tender shrimp and Brussels sprouts. The final touch is a sprinkle of additional parsley, which adds a pop of color and a hint of freshness.
This Garlic Butter Shrimp and Brussels Sprouts Salad is delicious and visually appealing. Bright green Brussels sprouts, golden almonds, and pink shrimp create a colorful and inviting presentation. Varying textures – from the crispy almonds to the tender shrimp and Brussels sprouts – make every bite exciting and satisfying.
This versatile dish can be a light main course or a larger meal. It’s perfect for those who want a combination of seafood and vegetables, and it’s a great way to enjoy Brussels sprouts in a new and delicious way. The garlic butter shrimp pairs perfectly with the slightly sweet and nutty Brussels sprouts, while the almonds add a satisfying crunch that elevates the dish to something extraordinary.
Whether you’re preparing it for a weeknight dinner or a special occasion, Garlic Butter Shrimp and Brussels Sprouts Salad is sure to impress with its rich flavors, satisfying textures, and beautiful presentation. It’s a comforting and elegant dish, making it a great addition to your recipe collection.
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound peeled and deveined shrimp
- 1 pound shaved Brussels sprouts
- 1/2 cup almond slices
- 6 cloves of minced garlic
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/4 cup freshly chopped parsley
- 1/4 cup grated Parmesan cheese
- to taste salt and ground black pepper
Method
Step 1
Toast the Almonds: Heat a large skillet over medium heat. Add the almond slices and toast, stirring occasionally, until golden brown, about 3-4 minutes. Remove and set aside.
Step 2
Sauté the Brussels Sprouts: Add the extra virgin olive oil to the same skillet. Add the shaved Brussels sprouts and sauté for 6-7 minutes until tender and slightly browned. Season with salt and ground black pepper to taste. Remove from the skillet and set aside.
Step 3
Cook the Shrimp: Add the butter to the same skillet. Once melted, add the minced garlic cloves and cook for 1 minute until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Season with salt and ground black pepper to taste.
Step 4
Combine and Serve: Add the sautéed Brussels sprouts back into the skillet with the shrimp. Fold in the toasted almond slices and most of the chopped parsley. Transfer the salad to a serving dish and garnish with grated Parmesan cheese and additional parsley.