Sheet Pan Shrimp Stir Fry

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This easy Sheet Pan Shrimp Stir Fry recipe is a must for those busy weeknights. Crisp vegetables and tender shrimp are coated in a flavorful sweet-savory marinade. The whole family will love!

I'm totally on a sheet pan meal kick lately. Have you had a chance to try my Sheet Pan Beef and Broccoli? If so, I hope you enjoyed it. If you haven't, it's another great easy weeknight meal. Well, today I'm back with another great one to try this Sheet Pan Shrimp Stir Fry.

There is no need for a skillet or fancy wok to make this incredible shrimp stir fry. Everything goes on one sheet pan and popped into the oven. This is the perfect meal on a busy weeknight as it takes about 16 minutes to cook. And since we are using a sheet pan...clean up is super easy.

The marinade for this recipe is so tasty. It is made with minced garlic, sweet coconut aminos, sesame oil, honey and red chili flakes to give it some heat with the sweet. This will go over the crisp veggies and tender shrimp. The oven will caramelize the marinade over everything which tastes amazing!

If you are looking for more easy and flavorful sheet pan dinner meal ideas, check out this Garlic Salmon and Lemon Sheet Pan, this Whole 30 Italian Sausage and Vegetable Sheet Pan Meal and this Sausage, Potato and Veggie Sheet Pan Meal.

WHY YOU'LL LOVE MAKING THIS SHEET PAN SHRIMP STIR FRY

• Easy weeknight meal. Dinner can be ready in less than 30 minutes. Plus, clean up is a breeze with only needing to use a sheet pan.

• So flavorful. The crispy veggies with the tender shrimp tastes amazing coated in a sweet/savory sauce.

• Prep is simple. Just chop your veggies or use already prepared veggies for convenience, mix the sauce up and pop in the oven. Super easy!

INGREDIENTS + NOTES

• Shrimp: I recommend 1 lb of large or jumbo shrimp that is peeled or deveined. If you use frozen, make sure it is thawed before cooking.

• Broccoli: One head chopped into small florets.

• Yellow onion: Adds aromatic flavors, cut into ½ inch thick slices.

• Red and orange bell peppers: ½ inch thick slices just like the onions. These types of peppers are sweeter but feel free to use yellow or green if that is what you have on hand.

• Sugar snap peas: Offers amazing crunch and hints of sweetness.

• Green onions and sesame seeds: Optional, but great for garnishing.

• Stir fry marinade: Minced garlic, coconut aminos, water, sesame oil, arrowroot powder, honey and red chili flakes.

Scroll down to the recipe card for quantities used.

HOW TO MAKE SHRIMP STIR FRY

Step 1: Preheat oven and prep vegetables

Pre-heat oven to 425 F degrees. Cut the bell peppers and onion into ½ inch thick slices. Cut the broccoli into small florets. Place veggies, shrimp and sugar snap peas on a baking sheet.

Step 2: Make the marinade and coat stir fry ingredients

Whisk all marinade ingredients together in a bowl. Pour ¾ of the marinade over the shrimp and veggies. Toss to coat everything well.

Step 3: Cook then garnish to serve

Place sheet pan in oven for 15 minutes. At the halfway point, stir and add remaining marinade. For the last minute or so, change the oven over to broil. Watch carefully that nothing burns but everything should be fully cooked.

Remove from oven and garnish with sesame seeds and chopped green onions.

PREP AHEAD FRIENDLY

This shrimp stir fry recipe can easily be prepped ahead. Here are the steps to take:

1. Cut and slice veggies up to 1 day in advance. Refrigerate in an airtight container.
2. Make marinade then store in airtight container in the fridge for up to 3 days.

VARIATIONS

Here are a few ways to customize this sheet pan shrimp stir fry recipe:

• Swap out the coconut aminos: If you don't have coconut aminos, use a low sodium soy sauce (look for gluten free) or Tamari (naturally gluten free).

• Add more veggies or swap out: You can use zucchini slices, mushrooms, snow peas, bok choy, water chestnuts, cabbage, cauliflower florets or asparagus. You can easily add to the sheet pans or swap out any that are listed.

• Spice it up: Looking for a little heat? Add in chili powder, cumin, cayenne pepper or turmeric powder. You can even add 1 tablespoon of sriracha into the marinade.

• Switch up the meat: You don't have to use shrimp. Feel free to replace with cubed salmon, lean beef, chicken, pork or tofu if you want to keep it vegetarian friendly.

EMILY'S TIPS

• Thaw and dry shrimp. If you are using frozen shrimp, it will need to be thawed. All shrimp needs to be patted dry so any excess moisture is gone.

• Prep all veggies before placing on sheet pan. Before going into the oven, all veggies need to be cut and ready to roast.

• Avoid overcrowding. Spread all ingredients out into a single layer on the sheet pan to ensure even cooking.

• Use high heat. The higher heat of 425 F degrees helps caramelize the veggies while keeping the shrimp tender.

• Liberally dress the veggies and shrimp. Generously apply the marinade to coat all the veggies and shrimp.

• Watch the broiler. The last minute or so, place the sheet pan under the broiler but watch carefully, so nothing burns.

SERVING SUGGESTIONS

Sheet pan shrimp stir fry always traditionally pairs with a side of rice. If you are going low carb, Whole 30 or Paleo, you can enjoy with this side of Cilantro Lime Cauliflower Rice.

Other options to pair with are your favorite gluten free noodles or quinoa. You can also add more of your favorite vegetables such as carrots, or green beans for added nutrition.

STORAGE

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

To reheat, place in a 350 F degree oven or microwave until warmed through. You don't want the shrimp to get too tough.

FAQ's

What is the best type/size of shrimp to use for the stir fry?

The best type will be large and fully thawed. You can use small but they will cook quicker lending to a tougher shrimp. All shrimp need to be peeled and deveined.

Can I use pre-packaged vegetables?

Yes! Just make sure they are thawed and pat dry off any excess moisture.

How do I prevent the shrimp from overcooking?

Try to use large shrimp and the higher heat keeps them tender.

How can I make sure everything roasts and doesn't steam?

To prevent steaming, the higher heat helps caramelize everything. Also, pat dry both the shrimp and veggies before applying the marinade. Lastly, don't overcrowd the pan. Use two if needed.

I hope you give these Sheet Pan Shrimp Stir Fry a try! If you do give this recipe a try, please let me know!

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