Sheet Pan Shrimp Stir Fry | Dinner is a breeze with this homemade takeout dinner idea! An easy stir-fry hack with only 10 minutes of prep time, this one pan recipe is the key to a tasty meal in a hurry. Whenever you're short on time, this weeknight dinner infuses veggies and protein with a sweet umami sauce for a quick and easy meal prep recipe, or simple family dinner. Serve over rice or noodles, or on its own for a low carb dish. Add your favorite seasonal veggies to change it up.
2 cups sugar snap peas 1 medium chopped red bell pepper 1 cup chopped sweet white onion 1 poundpeeled and deveined jumbo shrimp 1 tablespoon toasted sesame seeds ¼ cup chopped green onion 4 cups cooked rice, optional for serving
For Sauce ⅓ cup filtered water ¼ cup pineapple juice 3 tablespoons Kikkoman® Soy Sauce 2 tablespoons lime juice 2 tablespoons Kikkoman® Sesame Oil 1 teaspoon minced ginger 1 teaspoon minced garlic 1 tablespoon cornstarch
Whisk together ingredients for sauce in a saucepan until cornstarch is dissolved. Heat over medium-low heat until simmering. Continue to simmer for 3-5 minutes, until the sauce has thickened. Pour sauce into a small bowl to cool slightly for 15 minutes.
Preheat oven to 425°F and use cooking spray to lightly grease a medium baking sheet lined with foil. Add snap peas, bell pepper and onion to one half of the pan and drizzle with ¼ cup of sauce. Toss to coat. Add shrimp to the other half of pan and drizzle with ¼ cup of sauce. Bake for 15 minutes, until shrimp is pink and vegetables are tender.
Remove from oven and sprinkle with sesame seeds and green onion. Serve shrimp and vegetables over rice. Drizzle with remaining sauce.