Sheet Pan Shrimp Stir-Fry
User Reviews
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
Report
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.
Share:
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 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
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
