Sheet Pan Shrimp Stir-Fry

Name: Sheet Pan Shrimp Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; ⅓ cup reduced-sodium soy sauce; 2 tablespoons fish sauce; ⅓ cup orange juice; 2- inch thick piece of fresh ginger; 4 cloves garlic; 1 tablespoon sesame oil; ¼ teaspoon crushed red pepper; 3 carrots; 1 small yellow bell pepper; 1 cup Snow peas; 8 Oz. Broccoletti; 1 lb. peeled and de-veined large shrimp; 2 tangerines

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
274 kcal
Course
Main Course
Cuisine
American

Sheet Pan Shrimp Stir-Fry

Phillip Golden

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Enjoy a delicious healthier dinner of Sheet Pan Shrimp Stir-Fry in just 30 minutes time. Prep in the morning and bake on a sheet pan at dinner time for an easy and delicious quick dinner.

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Ingredients

Servings

1 tablespoon grapeseed oil
⅓ cup reduced-sodium soy sauce
2 tablespoons fish sauce
⅓ cup orange juice
2- inch thick piece of fresh ginger
4 cloves garlic
1 tablespoon sesame oil
¼ teaspoon crushed red pepper
3 carrots peeled and thinly sliced
1 small yellow bell pepper thinly sliced
1 cup Snow peas
8 Oz. Broccoletti
1 lb. peeled and de-veined large shrimp
2 tangerines divided

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Instructions

In a blender or food processor, add in the grape seed oil, soy sauce, fish sauce, orange juice, fresh ginger, garlic, sesame oil, and half the crushed red pepper. Blend on high for 30 seconds until garlic and ginger are crushed.
Place the shrimp in a bowl and pour half the sauce on the shrimp. Coat evenly, and let marinate for at least 30 minutes (or up tot 8 hours) in the refrigerator. Then, prep the veggies and place in a zip lock bag. Pour the remaining sauce over the vegetables.
Once the shrimp and vegetables are done marinating and your ready to cook. Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Scoop the shrimp out of the bowl using a slotted spoon (reserving the remaining sauce to be cooked down) and divided evenly on the baking sheets. Repeat with the vegetables.
Bake in the oven for 15 minutes or until the shrimp are opaque in color. While the shrimp and vegetables bake pour the remaining marinade into a sauce pan. Bring to a boil, then reduce heat to low and let simmer until shrimp and vegetables are done cooking.
Remove the shrimp and vegetables out of the oven. Divide the tangerine slices among the baking sheets. Sprinkle with remaining crushed red pepper if desired. Divide shrimp and vegetables evenly among plates and top with remaining sauce if desired.

Notes

It does take planning ahead, but don't skip the marinade! You need to give it at least 30 minutes to achieve the best flavor in the dish.

Nutrition Information

Show Details

Calories 274kcal (14%) Carbohydrates 23g (8%) Protein 29g (58%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 183mg (61%) Sodium 1660mg (69%) Potassium 802mg (23%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 9349IU (187%) Vitamin C 147mg (163%) Calcium 177mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 274 kcal

% Daily Value*

Calories	274kcal	14%
Carbohydrates	23g	8%
Protein	29g	58%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	183mg	61%
Sodium	1660mg	69%
Potassium	802mg	17%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	9349IU	187%
Vitamin C	147mg	163%
Calcium	177mg	18%
Iron	2mg	11%