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Peppercorn Shrimp with Tamari Brussel Sprouts
Recipe

12 INGREDIENTS • 8 STEPS • 30MINS

Peppercorn Shrimp with Tamari Brussel Sprouts

5
2 ratings
A recipe by P.F. Chang's: "Don’t let the name of this dish intimidate you because it’s easy to make. If you don’t have a spice grinder at home, put the spices in a plastic bag and use the bottom of a coffee mug to press and mix the spices. "
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Peppercorn Shrimp with Tamari Brussel Sprouts
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by P.F. Chang's: "Don’t let the name of this dish intimidate you because it’s easy to make. If you don’t have a spice grinder at home, put the spices in a plastic bag and use the bottom of a coffee mug to press and mix the spices. "
30MINS
Total Time
$5.82
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sichuan Peppercorns
1/2 tsp
Sichuan Peppercorns
Corn Starch
1/4 cup
Jasmine Rice
2/3 cup
Brussels Sprouts
2 1/2 cups
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Canola Oil
1/2 cup
Canola Oil
Water
1 cup
Water
Canola Oil
1 Tbsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
870
Fat
63.6 g
Protein
8.5 g
Carbs
68.8 g
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Peppercorn Shrimp with Tamari Brussel Sprouts
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small saucepot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
step 1 Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small saucepot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
step 2
Cut the Brussels Sprouts (2 1/2 cups) in half and then thinly slice; set aside.
step 2 Cut the Brussels Sprouts (2 1/2 cups) in half and then
thinly slice; set aside.
step 3
To make the seasoning blend Ground Black Pepper (1/4 tsp), Sichuan Peppercorns (1/2 tsp), Crushed Red Pepper Flakes (1/4 tsp), and Granulated Sugar (2 pckg) in a spice grinder or small food processor and process until well mixed; place 2 teaspoons of the mix in a medium bowl.
step 4
Add 1/2 teaspoon of the mix and the Tamari Soy Sauce (1 Tbsp) to a small bowl and stir until combined; hold.
step 5
Place the Corn Starch (1/4 cup) in another medium bowl. Pat dry the Shrimp (12) with paper towels and then dredge in the cornstarch, making sure they are evenly coated. Shake off any excess; hold.
step 5 Place the Corn Starch (1/4 cup) in another medium
bowl. Pat dry the Shrimp (12) with paper towels and then dredge in the cornstarch, making sure they are evenly coated. Shake off any excess; hold.
step 6
Heat Canola Oil (1/2 cup) l in a large sauté pan over medium-high heat. When hot, add the shrimp and fry for about 45 seconds on each side, or until they just curl. Drain the shrimp on paper towels, then toss in the medium bowl with the seasoning mix and coat each shrimp well.
step 6 Heat Canola Oil (1/2 cup) l in a large sauté pan over medium-high heat. When hot, add the shrimp and fry for about 45 seconds on each side, or until they just curl. Drain the shrimp on paper towels, then toss in the medium bowl with the seasoning mix and coat each shrimp well.
step 7
In another large sauté pan, heat Canola Oil (1 Tbsp) over medium-high heat. Add the Brussels sprouts and sauté until lightly browned, about 2 minutes. Add the tamari mixture and toss.
step 7 In another large sauté pan, heat Canola Oil (1 Tbsp) over medium-high heat. Add the Brussels sprouts and sauté until lightly browned, about 2 minutes. Add the tamari mixture and toss.
step 8
Divide the rice between two plates. Add the Brussels sprouts and then top with the Peppercorn Shrimp. Serve and enjoy!
step 8 Divide the rice between two plates. Add the Brussels sprouts and then top with the Peppercorn Shrimp. Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Asian
Lunch
Chinese
Quick & Easy
Seafood
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