Rinse the jasmine rice thoroughly. Add rice with 1 1/2 cups of water to a small pot. Cover and cook on low. Set aside.
Wash & devein shrimp (if necessary). Pat dry and season with the five spice powder, salt & pepper. Set aside.
Wash and drain the Brussels sprouts. To slice, first chop off the stems and discard. Then chop each sprout into two or three pieces.
Heat a cast iron skillet or wok, and add the olive oil. Add the Brussels sprouts to the pan, and roast until brown and slightly tender. Make sure you stir every few minutes so that they all brown evenly, and don't burn.
Heat a separate pan and coat with olive oil, and saute the shrimp until done. Then add the shrimp to the pan with the brussels sprouts.
To make the sauce, mix the maple syrup, sriracha and chili garlic sauce in a small dish. If your spice tolerance is low, leave out the chili garlic sauce and add less sriracha. Add the sauce to the pan with shrimp and brussels sprouts, and stir fry until everything is coated evenly and heated through.
Serve the Sriracha Maple Shrimp & Brussels Sprouts Stir Fry over jasmine rice. Enjoy.