Vietnamese-Style Shrimp with Bell Peppers and Brussels Sprouts | RICARDO

Ingredients

• 1 ½ lb (675 g) medium shrimp (20-40), shelled, deveined and patted very dry
• 3 tbsp (45 ml) Vietnamese dipping sauce (nuoc-cham), plus more for serving
• 1 tsp (5 ml) sambal oelek
• ¾ lb (340 g) Brussels sprouts, trimmed and halved
• 2 red bell peppers, seeded and cut into large dice
• 2 tbsp (30 ml) vegetable oil
• Cilantro leaves, to taste
• 1 lime, cut into wedges