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5.0 from 18 votes

Shrimp Stir Fry Freezer Pack

Freezer-to-skillet stir fry! With bell peppers, sugar snap peas, carrots and broccoli. Quick and speedy in just 10 min!!!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ pounds medium shrimp peeled and deveined
  • 1 bell pepper chopped
  • 1 cup sugar snap peas
  • 2 carrots peeled and grated
  • 16 ounces broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion thinly sliced
For the sauce
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar packed
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions

    Cup of Yum
  1. In a large bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using. Stir in shrimp and gently toss to combine.
  2. In a gallon size Ziploc bag or large bowl, combine shrimp mixture, bell pepper, snap peas, carrots and broccoli. Place in freezer for up to 1 month.
  3. Heat olive oil in a large skillet over medium high heat. Add shrimp mixture, and cook, stirring occasionally, until shrimp is cooked through and vegetables are tender, about 8-10 minutes.
  4. Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes

  • *16 ounces broccoli florets is equal to about 3 cups.