Sheet Pan Shrimp Stir Fry
Sauce:
1 1/2 teaspoons Sesame oil, toasted
1 piece Ginger, 1/2 inch piece, fresh, peeled and grated
1 Scallion, white and light green parts only, minced
2 tablespoons Tamari
1 tablespoon Oyster sauce
1 1/2 tablespoons Rice wine vinegar
1 1/2 teaspoons Light brown sugar
1/4 teaspoon Black pepper, freshly cracked
1/4 teaspoon Crushed red chili flakes
Shrimp and Veggies:
1 tablespoon Avocado oil, for greasing
1 pound Large shrimp, peeled, deveined with tails on
1/2 Red bell pepper, seeded, thinly sliced
1/2 Red onion, small, thinly sliced
1/2-3/4 pound Broccoli florets, cut into 1-inch pieces
1 cup Snow peas, ends trimmed
2 cloves Garlic, minced
1 Scallions, thinly sliced, dark green reserved for garnish
1 tablespoon Toasted sesame seeds

Preheat the oven to 425 degrees F. Place a sheet pan into the oven to preheat. In a medium bowl, combine the sesame oil, ginger, scallions, tamari, oyster sauce, rice wine vinegar, light brown sugar, black pepper and chili flakes and stir to combine.

In a large bowl combine the shrimp, bell pepper, red onion, broccoli, snow peas, garlic and white and light green scallions and toss to combine.

Carefully remove the hot sheet pan from the oven. Lightly grease a baking sheet with avocado oil using a silicone brush. Spread the veggie shrimp mixture evenly out onto the sheet pan, they should sizzle. Place into the oven and allow to cook for 10 to 12 minutes, until shrimp are opaque and veggies are crisp-tender.

Remove from the oven, pour over the sauce and toss to coat (the sauce should slightly sizzle). Garnish with sesame seeds and dark green sliced scallions and serve.

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Looking for an easier way to have shrimp stir fry? Try making it in a sheet pan! This recipe combines everything we love about stir fry, like umami and heat, in a single sheet pan for a quick weeknight dinner.

Prep time: 15 minutes
Cook time: 15 minutes