Brussels Sprouts & Shrimp Skewers

Brussels Sprouts & Shrimp Skewers

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 2 servings, gluten-free, pescaterian.


  • 12 tiger shrimp
  • 8 brussels sprouts
  • 2 tablespoons cold press olive oil
  • 1 teaspoon curry powder
  • 1 tablespoon turmeric powder
  • 2 tablespoons water
  • 2 tablespoons almond butter
  • Sea salt and pepper


  1. Preheat the oven to 400F.
  2. Remove the shell from the shrimp.
  3. Cut the brussels sprouts in half.
  4. In a bowl, mix the oil, almond butter, water, and all the spices.
  5. Dip the brussels sprouts into the sauce and place on a cooking pan. Cook on medium heat for 5 minutes and set aside.
  6. Place the shrimp in the same sauce and cover them well.
  7. Using skewer sticks, insert the shrimp and vegetable on them. Spread the extra sauce all over the skewers.
  8. Lay on a pan and bake in the oven for 8 minutes. Until the shrimp becomes red.
  9. Serve on a bed of green salad. The extra sauce running from the skewers will mix well with the lettuce and will become your tasty dressing.
  10. Enjoy!