One-pan Kung Pao shrimp and vegetables with low carb noodles.
Prepare the vegetables by chopping the red pepper and mincing freshly peeled ginger. If you're adding the brussels sprouts, microwave them from frozen for 3 minutes and cut them in half.
Heat a large skillet over medium high heat with the sesame oil before adding the ginger. Cook for about a minute.
Add the shrimp and sprinkle with salt and pepper. Cook for 3-4 minutes, stirring often, until pink with red tails. Transfer the cooked shrimp to a plate or bowl. Set aside.
Heat the same skillet with the olive oil before adding the pepper and halved sprouts. Cook for 4-6 minutes until the peppers begin to soften and the sprouts develop a slight char.
While the vegetables cook, mix the sriracha, soy sauce, chili garlic sauce, rice vinegar, and syrup together in a small bowl.
Add the sauce to the vegetables and cook until the sauce thickens.
Reduce the heat to low and add the noodles, peanuts, and shrimp. Toss until everything is evenly coated.