How to Make Ginger Garlic Shrimp Stir Fry on the Big Green Egg
This Asian inspired stir fry is both light and delicious. Big Green Egg Ginger Garlic Shrimp Stir Fry over Honey Glazed Brussels Sprouts is a winning combination.
Servings: 4
Equipment
- 1 Cast Iron Wok or Carbon Steel
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 pound brussels sprouts blanched, trimmed, halved
- 1 red bell pepper diced
- 3 tbsp honey divided
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp garlic chili sauce
- 2 tsp freshly grated ginger
- 2 tbsp olive oil
- 3 cloves garlic thinly sliced
- 2 tsp toasted sesame oil
- 3 scallions white and green parts separated and chopped
- salt and pepper to taste
Instructions
- Mix together 2 Tbls honey, vinegar, soy sauce, garlic chili sauce, and ginger in a large bowl.
- Add shrimp and mix to combine.
- Cover the bowl and let marinate in the refrigerator for 3 hours.
- Preheat the BGE to 500°
- Add the Cast iron Wok
- Heat 1 tablespoon olive oil in a wok an add Brussels sprouts and red bell pepper
- Sauté for about 5-7 minutes stirring every now and again until the Brussels sprouts brown.
- Pull them out and place in a serving bow then drizzle with honey, salt and pepper, and mix together.
- Add remaining 1 tablespoon vegetable oil to Wok add garlic and scallion whites then cook for 30 seconds.
- Remove the shrimp from the marinade and add to the Wok.
- Stir Fry about 4 minutes until the shrimp curl and turn pink.
- Add to the bowl, drizzle with sesame oil, top with scallion greens, and toss.
- Serve immediately.