Looking for a tasty and healthy dinner option? Try this easy sheet pan Shrimp and Vegetable Stir Fry recipe that’s packed with flavor and nutrients. Perfect for a quick weeknight meal! Serve over rice or noodles or with a side of homemade egg rolls!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This Shrimp Vegetable Stir Fry is one of the easiest meals to make and requires minimal effort! In fact, it’s fully customizable and a great way to use up any extra vegetables you may have on hand! Using shrimp is a great way to get a healthy protein boost that cooks quickly and can be kept in the freezer for nights where dinner can be tricky to get on table! A one pan recipe that requires minimal dishes (think easy clean up) and is ready to serve in under 30 minutes!
Ingredient Notes
Below is a brief overview of each ingredient needed to make this Shrimp Stir fry! To see printable recipe card with exact amounts and step by step directions, scroll to the bottom or click the “jump to recipe” button at the top.
- Shrimp– to save on time, look for peeled and de-veined shrimp. Large or jumbo shrimp are my favorite and I typically use frozen easy peel shrimp to keep things simple, however, fresh shrimp is great too. You’ll need about one pound. You can also use tofu depending on dietary preference.
- Broccoli/ Sugar Snap Peas– feel free to use any vegetable mix you prefer. Zucchini, mushrooms, green beans, snow peas, and carrots are great options too.
- Onion– I love using yellow, however, white is great too.
- Bell Peppers– for added color, use an orange bell pepper and red bell pepper, or any combination of flavors you find on sale at your grocery store.
- Green Onion– optional, these add a great garnish just before serving.
- Sesame Seeds– optional, added as a garnish and adds a great crunchy texture to each bite.
STIR FRY SAUCE
- Garlic– freshly minced garlic is best for full flavor. Pre-minced jarred garlic is a great time saver option too.
- Soy Sauce– I use low sodium soy sauce to control the sodium a bit. If looking to keep this meal gluten-free, you can use tamari.
- Water– this just gives the sauce more liquid to ensure everything gets fully coated. You can also use chicken broth in place of water.
- Sesame Oil– if you can find toasted sesame oil, it adds a nuttiness that is my favorite. Regular sesame oil works great too. A great boost of flavor. Avocado oil works as well, just won’t add the same amount of flavor to the sauce.
- Cornstarch– this helps thicken the sauce up so it fully coats the shrimp and veggies.
- Honey– any type works, we love using local honey for added allergen benefits.
- Red Chili Flakes– you can also use red pepper flakes depending on what you have on hand.
Making Simple Shrimp and Vegetable Stir Fry
Prep. Preheat your oven to 425 degrees and slice your onions, vegetables, and prepare shrimp if not already de-veined and peeled.
Prepare Sauce. In a small bowl, whisk the sauce ingredients together.
Coat Shrimp and Veggies. Pour 3/4 of the sauce mixture on top of the sliced vegetables and shrimp. Toss to coat thoroughly.
Bake and Serve. Place sheet pan into oven to bake about 15 minutes and add remaining sauce, tossing to coat once more. Turn oven to broil and allow the shrimp to brown for about 1 minute. Watch carefully to avoid burning. Remove from oven and garnish with sesame seeds and green onions. Serve over cooked rice or noodles if desired.
What to serve Shrimp Stir-Fry with
Being a sheet pan meal, you don’t NEED to serve this meal with anything additional. However, if you are like my family, you want a little variety on your plate. In that case, you can make some jasmine rice or brown rice to serve as the base. My kids also love enjoying Fried Rice with a few scoops of this on top. If you’re looking for other grain options, how about quinoa or farro. For a low carb option, cauliflower rice or zucchini noodles are always a great substitution. Once you have your stir fry ready to serve, don’t forget to add my Crispy Egg Rolls or Asian Ramen Coleslaw as a tasty side dish option!
Storing Leftovers
Once fully cooled, place leftovers in airtight container and store in the refrigerator up to 4 days. You can freeze in a freezer safe container up to 3 months. Allow to thaw and reheat using the microwave or stove-top over medium heat stirring occasionally until heated through.
Frequently Asked Questions
What vegetables can I use in shrimp stir fry?
The possibilities are endless. My favorites are broccoli, bell peppers, bok choy, cabbage, mushrooms, sugar snap peas, and onions, however, you can add asparagus, snow peas, celery, zucchini, or any other desired veggie.
Can I use frozen vegetables instead of fresh?
Yes! Be sure to thaw and drain them to prevent any excess moisture into the stir fry.
Can I make this ahead of time?
Absolutely! While stir fry’s are best enjoyed fresh from the oven (or skillet), they also make great meal prep options that are good lunches, meals on the go, or leftovers. If you’re trying to save time, you can cut the veggies and store them together in a Ziploc bag. Once ready to prepare, simple assemble as directed on your sheet pan.
How do you marinate shrimp to enhance it’s flavor before stir frying?
While this dish has quite a lot of flavor and doesn’t require marinating, if you want to go an extra step, you can get a garlic marinade and place shrimp in a Ziploc bag the night before to make them more of a garlic shrimp in this once cooked.
Can I cook this in a skillet if I don’t want to use a sheet pan?
Absolutely! I would cook the vegetables for a few additional minutes before adding in the shrimp as they cook quickly. You can use a large skillet or wok over medium-high heat.
More Easy Recipes You’ll Love
Sheet Pan Chicken Fajitas– perfect for a quick and delicious dinner. Simply toss all the ingredients onto a sheet pan and let the oven do the work. A flavorful and convenient meal the whole family will love.
Baked Honey Sesame Chicken– an irresistible Asian-inspired dish that surpasses takeout! Enjoy the delectable blend of crispy diced chicken, perfectly coated in a delightful sweet, savory, and tangy sauce.
Easy Beef and Broccoli Sheet Pan Dinner– quick, easy, and perfect for a busy weeknight meal. With tender beef, crisp broccoli, and a savory sauce, it’s sure to become a family favorite.
Ground Beef Sheet Pan Quesadillas– these easy sheet pan quesadillas are made with taco seasoned ground beef, black beans, green chilies, and cheese for a delicious and satisfying meal.
Angry Chicken– spice up your dinner with this delicious and easy Angry Chicken recipe! With a perfect balance of sweet and spicy, this dish is sure to become a family favorite.
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have any question, please click the stars below to comment and/or share photos on social media using the hashtag #thecookinchicks or tagging @thecookinchicks!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Shrimp & Veggie Stir Fry: Quick, Healthy, Delicious Recipe
Equipment
Ingredients
- 1 lb shrimp peeled and deveined
- 1 head broccoli chopped
- 1 onion sliced
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 cup sugar snap peas
- Green Onions/ Sesame Seeds for garnish
SAUCE
- 3 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1/4 teaspoon red chili flakes
Instructions
- Preheat oven to 425 degrees.
- Cut the onion and bell peppers into ½-inch thick slices. Cut the broccoli florets off the stem. Place the sliced vegetables, broccoli florets, sugar snap peas, and shrimp on a baking sheet.
- In a small bowl, whisk together the sauce ingredients until combined. The sauce should be slightly thick. Pour ¾ of the sauce over the shrimp and vegetables, and toss to coat.
- Bake for 15 minutes, stirring everything and adding the remaining sauce halfway through.
- Turn the oven to broil for 30 seconds to 1 minute to brown the shrimp slightly. Watch carefully to avoid burning.
- Remove from the oven, sprinkle with sesame seeds and chopped green onion, and enjoy! Serve with rice if desired.
Nutrition
Leave a Reply